in this study, physicochemical and organoleptical properties of muffin cake prepared by substitution of egg white with different levels of whey protein concentrate (wpc) and different levels of guar and xanthan gums in the furmolation were evaluated.wpc at three levels ;25 , 50 and 75 % , guar gum at two levels ; 0.1 and 0.3 % , and xanthan gum at two levels ; 0.1 and 0.15 % , were considered a...

Microbial iron transport compounds, belonging either to the hydroxamate family excreted by pseudomonads, or to the phenolate family excreted by salmonellae, reverse the bacteriostatic effect of conalbumin on the growth of these bacteria in egg white. The presence of microgram quantities of these compounds permits both salmonellae and pseudomonads to reach dense populations in egg white. The rol...

By a simple modification, common commercial dehydrated laboratory media can be used for the evaluation of fluorescent pigment excretion by Pseudomonas species. The addition of sufficient sterile egg white or of the iron-binding egg white protein, conalbumin, to bind all the iron in these media converted them to efficient diagnostic media. The amount of egg white found to be satisfactory was 10%...

The trypsin inhibiting action of egg white, which has been known for over 40 years, has not been identified with any of the recognized components (1) of egg white. Suggestions made in this regard include the postulates (a) that difficultly digestible proteins of egg white displaced trypsin from the substrate (casein) (2), (b) that the antitrypsin is associated with the globulin fraction of egg ...

The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...

BACKGROUND There appears to be a lack of agreement in the literature on the allergenicity of hen egg proteins. This may be partly due to the use of impure proteins in some cases. Egg yolk proteins have also been largely ignored in such studies. We therefore set out to determine, using especially purified proteins, their relative allergenicity, and to observe whether there were any relationships...