Studies on Ovalbumin II. The Formation and Properties of S-Ovalbumin, a More Stable Form of Ovalbumin

Abstract

Ovalbumin is changed to a more stable form (S-ovalbumin) during the storage of shell eggs. Conversion also occurs in an isolated ovalbumin solution, the rate increasing with pH and temperature. First order rate constants for the reaction have been measured at pH 9-10 and at temperatures between 20 and 50°C. The reaction is apparently irreversible and does not appear to involve loss of" amino acids or small peptides.