Ovalbumin (OVA)

蛋清蛋白

英文解释

Ovalbumin (OVA) is described as one of the major allergens in hen's egg, and it is the most abundant protein in egg white. OVA exhibits extensive structural heterogeneity due to a range of Post-translational modifications (PTMs).

中文解释

蛋清蛋白 (OVA) 被认为是鸡蛋中的主要过敏原之一，是蛋清中含量最丰富的蛋白质。由于一系列翻译后修饰 Post-translational modifications (PTMs)，OVA 表现出广泛的结构异质性。

参考文献

[1]. Ke Liu, et al. Cross-linked ovalbumin catalyzed by polyphenol oxidase: Preparation, structure and potential allergenicity. Int J Biol Macromol. 2018 Feb;107(Pt B):2057-2064.
[2]. Wenhua Yang, et al. A systematic assessment of structural heterogeneity and IgG/IgE-binding of ovalbumin. Food Funct. 2021 Sep 7;12(17):8130-8140.