The Precipitation of Egg-Albumin by Ammonium Sulphate. A Contribution to the Theory of the “Salting-out” of Proteins
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Ammonium sulfate precipitation of ovalbumin is not a good approach to separate ovalbumin from egg white.
“This indicated that ammonium sulfate precipitation of ovalbumin is not a good approach to separate ovalbumin from egg white.”
From Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review (2013) · cites this paper as Chick and Martin, 1913
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References 4 · Cited by 45
- Authors
- Chick, H., & Martin, C. J.
- Affiliations
- Lister Institute of Preventive Medicine (GB)
- Venue
- Biochemical Journal
- Publisher
- Portland Press Ltd.
- Published
- 1913-07-01
- Volume
- 7
- Issue
- 4
- Pages
- 380-398
- ISSN
- 0306-3283 (ISSN-L)
- PMC
- PMC1276484
- OpenAlex
- W4018101
- Cited by
- 45
- References
- 4
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 1 · 2022: 1 · 2021: 1 · 2020: 3 · 2019: 3 · 2018: 1 · 2017: 2 · 2015: 2 · 2014: 4 · 2013: 4 · 2012: 3
- FWCI
- 4.13
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- Biochemical Journal (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Zenodo (CERN European Organization for Nuclear Research) (submittedVersion, public-domain)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Structure and Dynamics
- Physical Sciences › Chemical Engineering › Filtration and Separation › Chemical and Physical Properties in Aqueous Solutions
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein purification and stability
- Keywords
- ovalbumin, ammonium sulfate, protein precipitation, salting-out, protein solubility
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