Changes in ovomucin concentration during thinning of thick white in eggs.

Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1968) Changes in ovomucin concentration during thinning of thick white in eggs. Journal of Food Science and Technology, 5 (2). 71, 14 ref..

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Abstract

Quantitative isolation of ovomucin from (i) thin and (ii) thick white from shell eggs stored for 0, 1, 3, 5, 7, 9, 15 or 30 days at room temp. was undertaken. The ovomucin was precipitated using a modification of the conventional method [Biochem. Biophys. Acta, (1961) 46: 289]. Globulins were removed by washing the precipitate with 5% NaCl. The precipitate was dried after the adhering NaCl had been removed. There was no change in ovomucin concn. of (i) up to the 7th day, but on further storage the concn. fell. In (ii) there was no change up to the 7th day, on further storage up to the 15th day the concn. increased but decreased thereafter.

Item Type:	Article
Uncontrolled Keywords:	STORAGE-; Effect of storage on ovomucin concentration in eggs; MUCINS-; 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:	08 Jun 2016 09:49
Last Modified:	08 Jun 2016 09:49
URI:	http://ir.cftri.res.in/id/eprint/7422

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