| 释义 |
avidin
av·i·din A0547700 (ăv′ĭ-dĭn)n. A protein found in uncooked egg white that binds to and inactivates biotin.
[avid + (biot)in, from its affinity for biotin.]avidin (ˈævɪdɪn; əˈvɪdɪn) n (Biochemistry) a protein, found in egg-white, that combines with biotin to form a stable compound that cannot be absorbed, leading to a biotin deficiency in the consumer[C20: from avid + (bio)in; from its characteristic avidity for biotin]av•i•din (ˈæv ɪ dɪn, əˈvɪd ɪn)
n. a protein of raw egg white that combines with the vitamin biotin and prevents its absorption. [1940–45; avid + (biot) in; so named from its affinity for biotin] avidin
avidin[′av·əd·ən] (biochemistry) A protein constituting 0.2% of the total protein in egg white; molecular weight is 70,000; combines firmly with biotin but loses this ability when subjected to heat. avidin
av·i·din (av'i-din), A glycoprotein, obtained from egg whites, that possesses a high affinity for biotin. Labeled avidin is allowed to bind to biotin-tagged antibodies to amplify antigen-antibody reactions that may be difficult to visualize. Ingestion of avidin can cause a biotin deficiency. Synonym(s): antibiotin [L. avidus, eager fr. aveo, to crave + -in] avidin (ăv′ĭ-dĭn)n. A protein found in uncooked egg white that binds to and inactivates biotin.avidin A 68-kD tetrameric glycoprotein found in egg white which has a high affinity for biotin, an association used in immunology for the avidin-biotinylated immunoperoxidase method. When eggs are eaten in excess, avidin-biotin avidity may cause biotin deficiency.av·i·din (av'i-din) Glycoprotein obtained from egg whites that possesses a high affinity for biotin; ingestion can cause biotin deficiency. [L. avidus, eager fr. aveo, to crave + -in] |