Thinning of thick albumen in shell eggs - changes in ovomucin.

Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1971) Thinning of thick albumen in shell eggs - changes in ovomucin. Poultry Science, 50 (2). 466-473, 40 ref..

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Abstract

Changes in ovomucin concn. during storage of shell eggs at room temp. were followed. The concn. of ovomucin in thick albumen was nearly 4 times that in thin albumen and this difference was obtained throughout the storage period of 30 days. During the thinning of thick albumen total ovomucin decreased steadily, the final quantity being only about a third of the initial. There was no true change in free glucose concn., the only free sugar in egg albumen. The positive Ehrlich test obtained on the unfractionated protein-free extract was an artifact. The reduction in quantity of total ovomucin during thinning of thick albumen does not lead to release of free hexose or hexosamines.

Item Type:	Article
Uncontrolled Keywords:	OVOMUCIN-; Changes in ovomucin during storage of eggs; STORAGE-; EGGS-; EGG-WHITE; Thinning of thick albumen during storage of eggs
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Jun 2012 09:19
Last Modified:	04 Jun 2012 09:19
URI:	http://ir.cftri.res.in/id/eprint/7286

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