Glucose was completely removed from egg white in g h by using Sfreplococcus lacfis and 0.2% yeast extract a t pH 6.0 and 30 "C. A distinct objectionable odour was developed accompanied by a change in the appearance of egg white. Using Aerobacfer aerogenes at pH 7.0 and 37 "C, glucose depletion was completed after 3 to 4 h depending on the initial number of bacteria used. The undesirable changes in odour and appearance of egg white were not observed. Saccharomyces cercvtsiae succeeded, in presence of 0.2% yeast extract, in depleting sugar in egg white in g h. The optimum pH for the reaction was in the range of 6.0 to 7.5 at 32 'C. Glucose oxidase powder of fungal origin was also used for glucose depletion. Glucose was completely removed after 8 h by adding 3.8 glucose oxidase units/roo ml egg white at pH 7.3 and 14.5 "C. I .g and 0.95 glucose oxidase units per IOO ml egg white were not enough for complete glucose removal. No objectionable odour or undesirable changes in egg white were observed.Dehydration of liquid egg white without removal of glucose results in poor storage stability of dried product [I]. The aldehydic group of glucqse reacts with the amino groups of protein resulting in browning and insolubility of the dried product (MAILLARD reaction). It was recommended that glucose must be removed prior to drying to retard this reaction [2. 31.Formerly sugar was depleted from egg white by permitting a spontaneous fermentation to take place. STUART et al. [4] found that the bacteria present in this case were usually of the genera Aerobacfei and Eschcrzchia. The experimental results of AYRES [5] indicated that glucose could be removed from egg albumen by using Saccharomyces cerevisiae, Streptococcus lacfis and Aerobacfer aerogenes.The experiments of CARLIN et al. [6] on the effect of removal of glucose by glucose oxidase revealed that treated dried albumen rehydrated readily and had no off flavour or odour.HAMED et al. [7], trying to prepare dried egg white as a new ihdustry in Egypt, used a crude enzyme complex prepared from Penicillium notatum for depleting glucose from chicken egg white before drying. I t was found during their work that natural fermentation of egg white was unsuccessful in removing glucose, which contradicts the results of STEWART et al. [8].The authors explained the difference to be due to the difference in both chemical and bacteriological composition of eggs in different countries. So it was the purpose of the present study to try several methods for depleting glucose in Egyptian egg white before dehydration. This was done in an attempt to establish the best method for glucose depletion that would give dried egg white of high quality. However the evaluation of the final dried products will come next.Glucose removal from egg white was done using both active dry yeast (Saccharomyces cerevisiae) and bacteria (Sfreptococcus lacfis and Aerobacfer aevogenes). Besides, another experiment, similar to that of HAMED et al. [7], was carried out in which the source of enzyme was changed, to find out...
1. New tests proposed for the detection of bilirubin have been described. 2. Application of some of the proposed tests on pathologic and normal serum and urine have been demonstrated. 3. The diazochlorides of certain amines previously reported as failures to detect bilirubin have been shown to be successful and have been applied to bile, serum, and urine. 4. Comparative sensitivity of the proposed tests and the most generally accepted tests for bilirubin in test solutions, pathologic serum, and urine have been given. 5. Spot tests suitable for the detection of bilirubin in pathologic urine have been presented.
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