date:Jun 03, 2015
(DW), and then homogenized, and other components of the egg white were removed through centrifugation.
Ammonium sulfate and citric acid were then used to extract the ovotransferrin, and the scientists concentrated the product to make it easier to use.
After that, they determined the purity of the product, checked the identity of the protein, and calculated the yield freeze drying.
The scientists managed to achieve over 85 per cent purity and over 83 per cent yield were obtained from the extra