Isolation and Identification of Egg White Proteins Research Paper by Rifkhan

Isolation and Identification of Egg White Proteins
A review of a study on the isolation and identification of egg white proteins using biochemical techniques.
# 153754 | 4,232 words | 5 sources | APA | 2012 | SA
Published on Dec 06, 2013 in Biology (Molecular and Cell) , Biology (Biotechnology)

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This paper reviews an experiment that aimed to isolate and partially purify the proteins ovalbumin, conalbumin, ovomucoid and lysozyme. Furthermore, the paper looks at how the study compares the efficiency of certain separation and purification methods and carries out biochemical tests and physicochemical characterization on the separated proteins. The paper outlines the methods and results and concludes with a summary of the study's findings. The paper includes graphs and tables.


From the Paper:

"Human beings need a balanced diet of carbohydrates, proteins, fats and numerous other nutrients. Proteins are needed as part of a healthy balanced diet in order to sustain growth, provide structural support, boost the defences of the body and are involved in many vital body functions. Among the various sources of protein, one commonly consumed, rich source of such proteins is the eggs of the domestic fowl.
"The eggs of the domestic fowl consist of the egg white (albumen) and egg yolk. Egg albumen, which is the focus of this experiment, is a mixture composed of 88% water, 10% of different proteins and 2% of small quantities of carbohydrates, minerals and vitamins. Further focusing on the different kinds of proteins in egg white, the protein ovalbumin comprises of 54% of the protein percentage, and conalbumin consists of 12 % and ovomucoid, 11% and ovomucin, 3.5% and lysozyme, 3.5% and ovoglobulin, 8% and the rest of the 8% of various proteins. These proteins provide some biological benefits to the egg and to its consumers, which is why separating and studying these proteins and their special biochemical characteristics is very important."

Sample of Sources Used:

  • Ahlborn, G. J. & Sheldon, B. W. 2006, 'Identifying the components in eggshell membranes responsible for reducing the heat resistance of bacterial pathogens', Journal of food protection, vol. 69, no. 4, pp. 729-738, viewed 23 May 2011,
  • Belitz, H.D., Grosch, W. & Schieberle, P. 2009, Chapter: Eggs, In Food Chemistry, 4th edn., Springer-Verlag Berlin, Heidelberg, Germany, pp. 548-550.
  • Dennison, C. 2003, Chapter: Assay, extraction and sub-cellular fractionation, In A Guide to Protein Isolation, 2nd edn., Kluwer Academic Publishers, Dordrecht, Netherlands, p. 38.
  • Gettins, P.G.W. 2002, 'Serpin structure, mechanism, and function', Chemical Reviews, vol. 102, no. 12, pp. 4751-4804, viewed 23 May 2011,
  • Chaudhuri, J.B. & Spirovska, G. 1994, 'Recovery of proteins from reversed micelles using a novel ion-exchange material'. Biotechnology techniques - Springer journals, vol. 8, no. 12, pp. 909-914, viewed 23 May 2011,

Cite this Research Paper:

APA Format

Isolation and Identification of Egg White Proteins (2013, December 06) Retrieved January 28, 2022, from

MLA Format

"Isolation and Identification of Egg White Proteins" 06 December 2013. Web. 28 January. 2022. <>