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BRENDA support

Ontology explorer

BTO (BRENDA Tissue Ontology)
Download as: OBO OWL
Version 2021-10-23
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use AND (NOT) or OR
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Details for egg white
egg white
BTO (BRENDA Tissue Ontology) ID
BTO:0000370
BTO:0000370 is linked to 6 enzymes:
Definition
Eggs are composed of 56 to 61% egg white and 27 to 32% egg yolk. The egg white is approximately 87 to 89% water and 9 to 11% protein, whereas the egg yolk contains 50% water, 32 to 35% lipid, and 16% protein. The predominant protein in the egg white is ovalbumin, comprising 54% of the protein present. Other major proteins in the egg white are ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme
References
1. Database of Food Allergens in AgMoBiol (Lab of Agricultural Molecular Biology): http://ambl.lsc.pku.edu.cn/yjwy/Allergens2.htm
Legend
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// at least 1 tissue/ enzyme/ localization link in this branch
// tissue/ enzyme/ localization link to BRENDA