Difference between revisions of "Avidin"
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A protein present in [[egg%20white|egg white]] at concentrations of about 0.2%. Avidin, in an uncooked egg, has the ability to bind with and deactivate [[biotin|biotin]], which is an essential vitamin found in the [[egg%20yolk|egg yolk]]. When the egg is cooked, avidin loses this ability. | A protein present in [[egg%20white|egg white]] at concentrations of about 0.2%. Avidin, in an uncooked egg, has the ability to bind with and deactivate [[biotin|biotin]], which is an essential vitamin found in the [[egg%20yolk|egg yolk]]. When the egg is cooked, avidin loses this ability. | ||
| − | == | + | ==Resources and Citations== |
* Richard S. Lewis, ''Hawley's Condensed Chemical Dictionary'', Van Nostrand Reinhold, New York, 10th ed., 1993 | * Richard S. Lewis, ''Hawley's Condensed Chemical Dictionary'', Van Nostrand Reinhold, New York, 10th ed., 1993 | ||
Latest revision as of 14:43, 30 April 2022
Description
A protein present in Egg white at concentrations of about 0.2%. Avidin, in an uncooked egg, has the ability to bind with and deactivate Biotin, which is an essential vitamin found in the Egg yolk. When the egg is cooked, avidin loses this ability.
Resources and Citations
- Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993
- Richard C. Wolbers, Nanette T. Sterman, Chris Stavroudis, Notes for Workshop on New Methods in the Cleaning of Paintings, J.Paul Getty Trust, Los Angeles, 1990
- Van Nostrand's Scientific Encyclopedia, Douglas M. Considine (ed.), Van Nostrand Reinhold, New York, 1976
- Random House, Webster's Encyclopedic Unabridged Dictionary of the English Language, Grammercy Book, New York, 1997
- The American Heritage Dictionary or Encarta, via Microsoft Bookshelf 98, Microsoft Corp., 1998