dc.contributor.author |
Jones, Peter David |
|
dc.date.accessioned |
2009-04-14T22:03:55Z |
|
dc.date.accessioned |
2022-10-20T19:52:31Z |
|
dc.date.available |
2009-04-14T22:03:55Z |
|
dc.date.available |
2022-10-20T19:52:31Z |
|
dc.date.copyright |
1963 |
|
dc.date.issued |
1963 |
|
dc.identifier.uri |
https://ir.wgtn.ac.nz/handle/123456789/22498 |
|
dc.description.abstract |
GENERAL INTRODUCTION:
Avidin is a basic protein which occurs in the egg white of hen (domestic fowl) eggs. It has been found to constitute approximately 0.05% of the total egg white proteins and its special property is that it specifically combines with the vitamin biotin to form a very stable complex.
The proteins of hen egg white have been well characterised, and Table 1 shows the proteins which occur in egg white together with their special properties. This table shows that hen egg white contains a heterogeneous mixture of proteins of widely differing biological functions. |
en_NZ |
dc.format |
pdf |
en_NZ |
dc.language |
en_NZ |
|
dc.language.iso |
en_NZ |
|
dc.publisher |
Te Herenga Waka—Victoria University of Wellington |
en_NZ |
dc.title |
Studies on Avidin and Biotin |
en_NZ |
dc.type |
Text |
en_NZ |
vuwschema.type.vuw |
Awarded Research Masters Thesis |
en_NZ |
thesis.degree.discipline |
Biochemistry |
en_NZ |
thesis.degree.grantor |
Te Herenga Waka—Victoria University of Wellington |
en_NZ |
thesis.degree.level |
Masters |
en_NZ |