Additionally, several studies demonstrate the budding of bioactive peptides derived from egg white
ovotransferrin in managing inflammation, hypertension, and oxidative stress in vivo and in vitro.
Due to the low heat stability of egg white proteins, especially
ovotransferrin [2], maintaining the temperature of water and oil phases at <55[degrees]C was important for the successful emulsion preparation.
(1995) Crystal structure of diferric hen
ovotransferrin at 2.4 A resolution.
Wu, Purification and characterisation of angiotensin I converting enzyme (ACE) inhibitory peptides derived from enzymatic hydrolysate of
ovotransferrin, Food Chem., 126, 1614 (2011).
However in this sudy egg white proteins i-e ovalalbumin,
ovotransferrin, serum albumin, ovomucoid were identified as allergens from SDS-PAGE having a molecular weight of 43, 78, 69 and 27 KDa.
Egg proteins have been proved to possess antioxidants, such as phosvitin which contains large amount of phosphoserines,
ovotransferrin that can chelate with Fe +, and ovalbumin that can covalently bind to polysaccharide to enhance its antioxidant activity [28, 29].
[25] reported that
Ovotransferrin (OTF) had function of scavenging [O.sub.2.sup.*-] when it combined with Cu and Mn.
Transferrin is a member of the family which includes blood serotransferrin (or siderophilin, usually simply called transferrin), lactotransferrin (lactoferrin), milk transferrin, egg white
ovotransferrin (conalbumin), and membrane-associated melanotransferrin [3, 4].
Yumurta beyazinda bulunan bes major protein daha sik alerjiye neden olur: ovomukoid (Gad d 1), ovalbumin (Gad d 2),
ovotransferrin (Gad d 3), lizozim (Gad d 4) ve ovomusin (2).
Wu, "Effect of sonication on thermolysin hydrolysis of
ovotransferrin," Food Chemistry, vol.
Fang, "The utility of
ovotransferrin and ovotransferrin-derived peptides as possible candidates in the clinical treatment of cardiovascular diseases," Oxidative Medicine and Cellular Longevity, vol.
Ovotransferrin (OTf; conalbumin) belongs to the family of transferrins.
