Preparation and determination of egg white ovomucin.

A simple and rapid method has been developed for producing egg white ovomucin in a pure and natural form. The procedure consists of diluting the egg white sample in an appropriate buffer and applying the diluted sample to a previously equilibrated Sepharose 4B column. Since the molecular weight of o...

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Bibliographic Details

Main Author:	Young, Louis Lee
Other Authors:	Foster, B. G. (degree committee member.), Krueger, W. F. (degree committee member.), Quisenberry, J. H. (degree committee member.), Vanderzant, C. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	College Station, TX : Texas A & M University, 1970.
Subjects:	Ovomucin > analysis. Major poultry science (products technology) Academic theses.
Online Access:	Link to ProQuest copy Link to OAKTrust copy