Fractionation of chicken egg proteome by isoelectric point in liquid phase

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dc.contributor.authorGulyás, Gabriella
dc.contributor.authorJávor, András
dc.contributor.authorRadócz, Tünde
dc.contributor.authorSimon, Ádám
dc.contributor.authorCzeglédi, Levente
dc.date.accessioned2021-06-28T10:54:07Z
dc.date.available2021-06-28T10:54:07Z
dc.date.issued2014-03-20
dc.description.abstractThe application of proteomics is relevant to physiology, reproduction, immunology, muscle and lactational biology in animal science, altough its use is still limited. One of the greatest challenges of proteome analysis is the reproducible fractionation of the complex protein mixtures. The fractionation methods can increase the probability of biomarker protein discovery. The fractionation by liquid-phase isoelectric focusing is one of the prefractionation methods. As a result, protein fractions can be easily collected, pooled and refractionated. There is a lack in the knowledge of gel-based proteomic methods of egg as only a limited number of protocols can be found in the literature, thus sample purification and fractionation require a time consuming optimisation procedure. The aim of this study was to fractionate egg yolk and white proteins by isoelectric point in liquid phase.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 57 (2014) , 39-42
dc.identifier.doihttps://doi.org/10.34101/actaagrar/57/1957
dc.identifier.issn2416-1640
dc.identifier.issue57
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/315830en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/1957
dc.rights.accessOpen Access
dc.subjecteggen
dc.subjectisoelectric pointen
dc.subjectproteomicsen
dc.titleFractionation of chicken egg proteome by isoelectric point in liquid phaseen
dc.typefolyóiratcikkhu
dc.typearticleen
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