ovalbumin

简明释义

英[əʊvˈælbjʊmɪn]美[ˌoʊvælˈbjuːmən]

n. [生化] 卵清蛋白；[生化] 卵白蛋白

英英释义

单词用法

同义词

反义词

例句

1.Objective to evaluate the feasibility of the lab-test method in the model of rabbit rheumatoid arthritis induced by ovalbumin.

目的观察鸡卵蛋白诱导性兔类风湿性关节炎模型实验方法的可行性。

2.Methods Experimental asthma model of guinea pigs was induced by ovalbumin.

方法以卵白蛋白致敏豚鼠制备哮喘模型。

3.AIM: To investigate the role of tachykinin in airway in cough response in guinea pigs sensitized and challenged with ovalbumin.

目的：研究气道速激肽在卵蛋白致敏和激发豚鼠咳嗽发生机制中的作用。

4.AIM: To investigate the effects of intensity of eosinophilic airway inflammation on cough response in guinea pigs sensitized and challenged with ovalbumin.

目的：研究致敏豚鼠不同强度的嗜酸细胞气道炎症对咳嗽反应的作用。

5.By the scanning electron microscopy (SEM) micrograph and the release experiments, the effect of the characteristic of alginate gel on the release of ovalbumin from alginate beads was investigated.

通过观察冷冻干燥海藻酸凝胶的断面扫描电镜(SEM)照片与卵清蛋白从海藻酸凝胶中的释放试验，分析了海藻酸凝胶性质对蛋白质在凝胶中扩散的影响。

6.The gel strength and ability of holding water of carrageenan could be significantly improved with ovalbumin added appropriately was found in this study.

在卡拉胶中添加适量的卵清蛋白，能有效地提高卡拉胶在果冻生产过程中的凝胶强度和持水性等功能特性。

7.By the scanning electron microscopy (SEM) micrograph and the release experiments, the effect of the characteristic of alginate gel on the release of ovalbumin from alginate beads was investigated.

通过观察冷冻干燥海藻酸凝胶的断面扫描电镜(SEM)照片与卵清蛋白从海藻酸凝胶中的释放试验，分析了海藻酸凝胶性质对蛋白质在凝胶中扩散的影响。

8.Three glycoproteins have been tested, their inhibitory capacities in decreasing order were: porcine thyroglobulin, human serum transferrin and hen ovalbumin.

三个所用的糖蛋白，它们的抑制活性以下列顺序递减：猪甲状腺球蛋白，人血清转铁蛋白，鸡卵白蛋白。

9.The main protein found in egg whites is ovalbumin, which contributes to its foaming properties.

蛋白白中的主要蛋白质是卵白蛋白，它有助于泡沫的形成。

10.Researchers are studying ovalbumin for its potential use in vaccine development.

研究人员正在研究卵白蛋白在疫苗开发中的潜在应用。

11.In baking, ovalbumin helps stabilize meringues and mousses.

在烘焙中，卵白蛋白有助于稳定蛋白霜和慕斯。

12.Allergic reactions to eggs are often triggered by proteins like ovalbumin.

对鸡蛋的过敏反应通常是由像卵白蛋白这样的蛋白质引起的。

13.The nutritional value of egg whites is largely due to the presence of ovalbumin.

蛋白白的营养价值在很大程度上归功于卵白蛋白的存在。

作文

Ovalbumin is a fascinating protein that plays a vital role in the biology of birds, particularly in their eggs. As the main protein found in egg whites, ovalbumin (卵白蛋白) constitutes about 54% of the total protein content in chicken egg whites. This makes it an essential component for the developing embryo, providing not only structural integrity but also a source of amino acids and nutrients necessary for growth. Understanding ovalbumin is crucial for both biological studies and practical applications in various fields such as food science and medicine. The structure of ovalbumin is quite interesting; it is a globular protein that has a compact shape, which allows it to be soluble in water. This solubility is important because it enables ovalbumin to interact with other molecules in the egg white, contributing to its unique properties. When eggs are cooked, for instance, the heat causes ovalbumin to denature, which means it unfolds and then forms new bonds with other proteins. This process is what gives cooked egg whites their firm texture. In food science, ovalbumin is often studied for its functional properties. It acts as an emulsifier, helping to stabilize mixtures of oil and water, which is why it is commonly used in mayonnaise and other sauces. The ability of ovalbumin to foam is also significant; it can trap air bubbles, making it a key ingredient in meringues and soufflés. Chefs and food technologists value this protein for its versatility and the texture it can impart to various dishes. Moreover, ovalbumin has been the subject of numerous studies in the field of immunology. Some individuals are allergic to ovalbumin, leading to egg allergies, which are among the most common food allergies in children. Understanding the immune response to ovalbumin can help in developing treatments and dietary recommendations for those affected by egg allergies. Research into ovalbumin is ongoing, with scientists exploring ways to modify its structure to reduce allergenicity while retaining its beneficial properties. In addition to its nutritional and functional significance, ovalbumin is also used in various laboratory applications. It serves as a standard protein in research and is frequently employed in biochemical assays. For example, ovalbumin is often used in enzyme-linked immunosorbent assays (ELISAs) to detect specific antibodies or antigens in samples, highlighting its importance beyond just culinary uses. In conclusion, ovalbumin (卵白蛋白) is more than just a simple protein; it is a complex molecule with a variety of roles in biology, food science, and medicine. Its unique properties make it invaluable in cooking and baking, while its implications for health and research continue to be explored. By understanding ovalbumin, we gain insights not only into the world of avian biology but also into the intricate relationship between food and health, showcasing the importance of this remarkable protein in our daily lives.