avidin

A Dictionary of Food and Nutrition | 2005 | Copyright

avidin A protein in raw egg‐white which binds biotin, preventing its absorption. People who consume abnormally large amounts of uncooked egg (several dozen eggs per week) have been reported to show biotin deficiency. Avidin is denatured on cooking, and does not combine with biotin; indeed cooked egg is a rich source of available biotin.

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DAVID A. BENDER. "avidin." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 9 Feb. 2010 <http://www.encyclopedia.com>.

DAVID A. BENDER. "avidin." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (February 9, 2010). http://www.encyclopedia.com/doc/1O39-avidin.html

DAVID A. BENDER. "avidin." A Dictionary of Food and Nutrition. 2005. Retrieved February 09, 2010 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-avidin.html

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Related entries from encyclopedias, dictionaries, and thesauruses

avidin
Book article from: A Dictionary of Biology avidin A glycoprotein component of egg white that...linked to biotin ( biotinylated ), and the avidin–biotin reaction can then be...For example, enzymes conjugated with avidin can be used to bind to biotinylated antibodies...
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Book article from: Genetics ...fluorescein, which glows when exposed to fluorescent light in a microscope) or indirectly (such as radioactive sulfur, which can be detected by autoradiography; or biotin, which can be detected by avidin or by specific antibodies to b
egg proteins
Book article from: A Dictionary of Food and Nutrition ...ovomucoid, ovoglobulin, conalbumin, vitellin, and vitellenin. Egg‐white contains 10.9% protein, mostly ovalbumin; yolk contains 16% protein, mainly two phosphoproteins, vitellin and vitellenin. See also avidin .
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Book article from: A Dictionary of Food and Nutrition egg‐white injury See avidin ; biotin .
biotin
Book article from: A Dictionary of Biology ...bacteria in animals although deficiency can be induced by consuming large amounts of raw egg white. This contains a protein, avidin , that specifically binds biotin, preventing its absorption from the gut. Other sources of biotin include cereals, vegetables...

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