High purity ovotransferrin was extracted from albumen by precipitation with ammonium sulfate and ion exchange chromatography in the study.
采用硫酸铵沉淀法和阴离子交换层析法从鸡蛋清内提取高纯度卵铁传递蛋白。
Ovalbumin and ovotransferrin in hen egg white are the principal matters in forming of the gelatin, inherent factor and extrinsic factor are important for egg white gelatin.
鸡蛋蛋白中的卵白蛋白和卵转铁蛋白是参与蛋白凝胶形成的主要物质，内在因素和外在因素对蛋白凝胶性状产生重要影响。
Ovalbumin and ovotransferrin in hen egg white are the principal matters in forming of the gelatin, inherent factor and extrinsic factor are important for egg white gelatin.
鸡蛋蛋白中的卵白蛋白和卵转铁蛋白是参与蛋白凝胶形成的主要物质，内在因素和外在因素对蛋白凝胶性状产生重要影响。
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