Egg whites can undergo gelation at extreme pH. In this paper, the effects of NaOH concentration (1.5, 2, 2.5, and 3%), temperature (10, 20, 30, and 40°C), and additives (metallic compounds, carbohydrates, stabilizers, and coagulants) on the strength of alkaline-induced egg white gel were investigated. Results showed that NaOH concentration and induced temperature significantly affected the rate...

Egg white proteins provide essential nutrients and antimicrobial protection during embryonic development. Although various biological functions of major egg white proteins have been investigated via embryogenesis, understanding of global changes in low-abundance proteins has been limited. In the current study, a proteomic analysis of low-abundance egg white proteins was conducted using combinat...

Background: Egg-associated transmission to humans seems to be characteristic of the Salmonella serotype Enteritidis, explaining why this particular serotype has caused a worldwide pandemic since the mid ‘80s. Salmonella Enteritidis is much more capable to persistently colonize the laying hen reproductive tract and to survive in the hostile egg white, as compared to other serotypes. Presentation...

The Oriental, Australasian and Oceanian genus Caiusa Surcouf, 1920 is revised, species concepts being based on male and female genitalia. A key to males for all known species, and a key to females for all except one are given. All relevant types still in existence have been studied, complete synonymies given and the geographical distribution reconsidered. The eight species included in the genus...

The use of egg protein preparations in clinical trials to reduce the incidence of egg allergy among infants includes a number of preparations of egg. These include whole egg, egg white protein, and egg yolk preparations. The study of the differential immune responses to these allergenic proteins in comparison is suggested as a future research area of investigation.

A study on modeling and optimization of foam mat drying ripe mango was carried out, three levels whipping durations (5 min, 10 min 15 Egg white albumen powder concentrations as foaming agent (6% (w/w), 12%(w/w) 18% (w/w)), Xanthan gum concentration stabilizing (0.02%, 0.04% 0.06%)and air temperature (50°C, 60°C 70 °C) input parameters were used. Design Expert 6.06 version used to design the exp...

For the first time, hen egg white coagulum was utilized as a surface modification agent for biomimetic multilevel structured nanomaterials (BMSN). By using a straightforward thermal control process, hen egg white can be coagulated in a precisely tailored manner, which is specifically adapted to the morphology of BMSN. Consequently, the structural stability, hydrophobicity and biocompatibility o...

objectives: this study was undertaken to evaluate the viability of periodontal ligament (pdl) cells of avulsed teeth in three different storage media. materials and methods: forty-five premolars extracted for orthodontic therapeutic purposes were randomly and equally divided into three groups based on storage media used [group i: milk (control); group ii: aloe vera (experimental); group iii: eg...