Studies on Ovalbumin V. The Amino Acid Composition and Some Properties of Chicken, Duck, and Turkey Ovalbumins
MB SmIth and Joan F Back
Australian Journal of Biological Sciences
23(5) 1221 - 1228
Published: 1970
Abstract
The ovalbumins from chicken, duck, and turkey eggs were prepared by ammonium sulphate fractionation and purified by isoelectric focusing in a pH gradient from 3 to 6. Amino acid analyses show a closer relationship between turkey and chicken ovalbumins than between duck and chicken ovalbumins.https://doi.org/10.1071/BI9701221
© CSIRO 1970
