Eggs stored up to six weeks at temperatures of 5, 20 and 30°C at 60% rel. humidity were investigated regarding their egg white protein composition. The proteins were separated on a C 4 -column by HPLC. Specific lysozyme activity was determined using the Micrococcus lysodeikticus method, and the lysozyme content was quantified via HPLC. The results showed no significant changes in the activity and content of lysozyme, during storage. Conalbumin content was quantified by HPLC and iron binding capacity. No significant changes in the content could be observed during storage. Changes however, in the HPLC elution pattern of ovalbumin were observed at a reduced retention time. Furthermore, the isoelectric point of ovalbumin became slightly more acidic. These changes of ovalbumin are in accordance with the formation of Sovalbumin during storage. As the changes are influenced more by the storage temperature than by storage time, this leads to the conclusion that more care should be taken on a consequent storage of eggs under refrigerated conditions.
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