Ovalbumin (OVA)
Definition:
Ovalbumin (OVA) is described as one of the major allergens in hen's egg, and it is the most abundant protein in egg white. OVA exhibits extensive structural heterogeneity due to a range of Post-translational modifications (PTMs).
References:
-
[1]. Ke Liu, et al. Cross-linked ovalbumin catalyzed by polyphenol oxidase: Preparation, structure and potential allergenicity. Int J Biol Macromol. 2018 Feb;107(Pt B):2057-2064. [Content Brief]
[2]. Wenhua Yang, et al. A systematic assessment of structural heterogeneity and IgG/IgE-binding of ovalbumin. Food Funct. 2021 Sep 7;12(17):8130-8140. [Content Brief]
Biomedical Dictionary
The Biomedical Dictionary is a comprehensive and professional collection of biological academic terms and subject datas. All explanations are supported by authoritative books or high impact factor literatures, and you can acquire accurate explanations of the biomedical terms you want to know.
Molarity Calculator
Dilution Calculator
