Journal of the Science of Food and Agriculture · 1976 · 111 citations · 9 references
AgricultureBiochemistryEgg ScienceLyophilizationThermal AnalysisCalorimetryEgg PreservationEgg QualityEgg Shelf LifeEgg White BiologyYolk QualityDenaturationDenaturation KineticsDenaturation TemperatureEgg OvalbuminEgg Storage TemperatureEgg Thermal StabilityOvalbumin DenaturationTemperature Effects On Eggs
Abstract The presence of S ‐ovalbumin, a more heat‐stable form of ovalbumin formed on storage of eggs, can be determined by differential scaning calorimetry of egg white. At a heating rate of 10°C/min, at pH 9, the characteristic denaturation temperature of ovalbumin is 84.5°C, that of S , ovalbumin, 92.5°C. The formation of S ‐ovalbumin proceeds through a previously unrecognised intermediate species having a denaturation temperature of 88.5°C. The kinetics of the conversion on storage of eggs at 4, 22 and 37°C have been determined. Differential scanning calorimetry is a rapid and convenient method of determining the quality of eggs held in storage. Freeze‐dried preparations of ovalbumin stored in the cold for 20 years showed partial conversion to the intermediate, but not to S ‐ovalbumin.
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