Changes in the composition of ovomucin during liquefaction of thick egg white: The effect of ionic strength and magnesium salts

Abstract

Abstract Addition of small amounts of either sodium chloride or magnesium salts to thick egg white inhibited the natural thinning processes. Chemical analyses of the ovomucin complex and analytical ultracentrifugation of fully reduced derivatives obtained from thick egg white incubated at 37 °C showed that either 0.01 M‐magnesium salt or 0.03 M‐sodium chloride also reduced the losses of the β‐ovomucins which normally occur during liquefaction of thick egg white. A possible mechanism by which magnesium and sodium chloride retard egg white liquefaction is discussed in relation to the known effect of these substances on ovomucin‐lysozyme interactions. A proposed commercial application of the findings is outlined.