NDLI: Effect of Shell Eggs Storage on Ovomucin Extraction

Content Provider	Springer Nature Link
Author	Wang, Jiapei Omana, Dileep A. Wu, Jianping
Copyright Year	2011
Abstract	Ovomucin, one of the major egg white proteins, has wide potential applications in food, functional food and nutraceutical industries due to its unique physicochemical properties and bioactivities. A new two-step method was recently developed to prepare high purity ovomucin; in this study, effect of shell egg storage on ovomucin extraction was investigated. The composition of ovomucin extracts from egg white was determined by gel filtration chromatography. Both storage temperature and time could significantly (p < 0.05) affect the purity and yield of the ovomucin. After 9 weeks of storage at 4 °C, the content of the ovomucin in the extract decreased from 92.5% to 82.4%, and the yield of ovomucin decreased from 214 to 120 mg/100 g of egg albumen (egg white). After 5 weeks of storage at 22 °C, the content of ovomucin extract decreased from 92.5% to 73.0%, and the yield of ovomucin decreased from 214 to 112 mg/100 g of egg albumen. Increase in egg white pH during prolonged storage leading to degradation of ovomucin is very likely responsible for the decreased extractability of ovomucin.
Starting Page	2280
Ending Page	2284
Page Count	5
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-03-29
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Egg white Ovomucin Storage Purity Yield Agriculture Food Science Chemistry/Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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