Ovalbumin example sentences

"Ovalbumin" Example Sentences

1. Ovalbumin is a protein found in egg whites.
2. Consuming foods containing ovalbumin can trigger allergic reactions in some individuals.
3. Scientists use ovalbumin as a model protein in research studies.
4. Ovalbumin is used as a component in some vaccines.
5. The structure of ovalbumin has been extensively studied using X-ray crystallography.
6. Allergic reactions to ovalbumin can range from mild hives to severe anaphylaxis.
7. Chicken eggs are a major dietary source of ovalbumin.
8. Proteins like ovalbumin can interact with other molecules in the body to regulate various physiological processes.
9. The amount of ovalbumin in an egg varies based on factors like the age of the hen and its diet.
10. Ovalbumin can be used as a biomarker to measure protein levels in biological samples.
11. Some people with egg allergies can tolerate products containing ovalbumin that have been extensively processed, like baked goods.
12. Scientists use recombinant DNA technology to produce large amounts of ovalbumin for research purposes.
13. Some vaccines contain ovalbumin as an adjuvant to enhance the immune response.
14. The ovalbumin protein is composed of around 380 amino acids.
15. The three-dimensional structure of ovalbumin is stabilized by multiple disulfide bonds.
16. Ovalbumin can be isolated from egg whites using techniques like precipitation and chromatography.
17. Ovalbumin is a member of the lipocalin family of proteins, which are involved in transporting small molecules.
18. Some people may experience cross-reactivity between ovalbumin and proteins in other bird species, like turkey or quail.
19. Chicken eggs that are sold as "organic" or "free-range" may contain similar levels of ovalbumin as conventionally-raised eggs.
20. Studies have shown that ovalbumin can be used as a tool to study protein folding and stability.
21. The ovalbumin gene is located on chromosome 3 in chickens.
22. In some cases, people with egg allergies can develop tolerance to ovalbumin over time.
23. Ovalbumin is an odorless and tasteless protein.
24. Some individuals may require emergency treatment with epinephrine if they are exposed to ovalbumin and experience severe allergic symptoms.
25. Scientists are exploring the use of ovalbumin-based vaccine platforms for infectious diseases like COVID-19.
26. The amount of ovalbumin contributes to the viscosity and foaming properties of egg whites.
27. Research has shown that ovalbumin can be degraded by proteases in the digestive system.
28. Ovalbumin is highly resistant to heat, making it difficult to destroy by cooking.
29. The allergenicity of ovalbumin can be affected by factors like pH and processing conditions.
30. The health benefits of consuming ovalbumin are not well understand and depend on individual factors.
31. Some people may develop an egg allergy specifically to ovalbumin and not other egg proteins.
32. Ovalbumin can interact with immune cells to trigger an allergic response.
33. Egg yolk contains a different type of protein called vitellin, which is not the same as ovalbumin.
34. The physical and chemical properties of ovalbumin have been studied extensively by scientists in order to better understand its allergenicity.
35. Some people may experience oral allergy syndrome when consuming fresh fruits or vegetables that contain proteins similar to ovalbumin.
36. Ovalbumin can be used as a tool for investigating protein-protein interactions.
37. People with extreme egg allergies must avoid products that contain any trace of ovalbumin.
38. Chicken eggs that are thoroughly cooked contain less ovalbumin than eggs that are raw or undercooked.
39. The amount of ovalbumin in egg whites decreases as the egg ages.
40. Allergies to ovalbumin can sometimes be outgrown over time, especially in young children.

Common Phrases

1. Ovalbumin is a protein found in egg whites;
2. Ovalbumin is often used in scientific research;
3. Many people are allergic to ovalbumin;
4. Ovalbumin plays a role in the foaming and binding properties of eggs;
5. Ovalbumin can be denatured by heat or other substances;
6. Ovalbumin is a common allergen in vaccines;
7. The concentration of ovalbumin in egg whites varies depending on the breed of the chicken;
8. Ovalbumin is a major source of dietary protein.