The Fate of Antitrypsin in Egg White During Storage and Incubation

Cohen, William; Balls, A. K.

doi:10.3382/ps.0340296

Cited by 7 publications

(2 citation statements)

References 6 publications

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“…Acid Titrations. As a standard method of comparison, potentiometric titrations were performed essentially by the procedure of previous investigators (2,8). Solutions were the same except for the use of 0.005JÍ tris (hydroxymethyl) aminomethane in place of phosphate buffer.…”

Section: Experimental Methods and Resultsmentioning

confidence: 99%

Spectrophotometric Determination of Trypsin and Trypsin Inhibitors

Rhodes¹,

Hill²,

Feeney³

1957

Anal. Chem.

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Section: Experimental Methods and Resultsmentioning

confidence: 99%

Spectrophotometric Determination of Trypsin and Trypsin Inhibitors

Rhodes¹,

Hill²,

Feeney³

1957

Anal. Chem.

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“…These workers postulated that watery egg whites were caused by a change in elasticity of the mucin fibers due to pH changes during storage. A later study by Cohen and Balls (1955) found that ovomucin had no role in maintaining the gel structure of egg white. In contrast, Cotterill and Published with the approval of the Director of the Idaho Agricultural Experiment Station as Research Paper No.…”

Section: Introductionmentioning

confidence: 95%

Quality Characteristics of Eggs from Hens Indexed for Lysozyme Content of Egg White

Sauter

Petersen

1972

Poultry Science

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ABSTPACTOne hundred White Leghorn hens in each of two experiments were divided into two groups based on lysozyme content (negative moving fraction at pH 8.5) of the thick egg white. Paper electrophoresis was used to index 260 pullets for experiment 1 and 100 pullets in experiment 2. Fifty birds producing eggs of the highest and 50 with the lowest lysozyme content were used for egg quality studies in each experiment. Data were obtained on an individual hen basis for interior quality of fresh eggs, in Haugh units (H.U.), quality loss during storage, egg weight, shell quality and percent solids of albumen and yolk. Haugh unit values of fresh eggs were similar for high and low lysozyme eggs in both experiments. Differences in shell quality, egg weight and solids content of albumen were not significantly different in either experiment. Quality losses during storage were significantly different in both experiments. Quality losses during storage were significantly (P<.05) greater for eggs of low lysozyme content, 43 H.U. as compared to 34 H.U. for high lysozyme eggs. Differences in quality loss were particularly noticeable during the first two weeks of storage, 5 H.U. for high lysozyme eggs and 13 H.U. for eggs of low lysozyme content.Differences in solids content of egg yolks were statistically significant (P<.05) averaging 50.74% for high lysozyme eggs and 50.19% for eggs low in lysozyme. Egg production was excellent for all groups and averaged 82.2% for the two experiments.

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Kallikrein Inhibitors

Vogel¹,

Werle²

1970

Bradykinin, Kallidin and Kallikrein

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The Fate of Antitrypsin in Egg White During Storage and Incubation

Cited by 7 publications

References 6 publications

Spectrophotometric Determination of Trypsin and Trypsin Inhibitors

Spectrophotometric Determination of Trypsin and Trypsin Inhibitors

Quality Characteristics of Eggs from Hens Indexed for Lysozyme Content of Egg White

Kallikrein Inhibitors

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