To characterize the role of hen eggs used for analyzing the insect Mylabris phalerata a traditional Chinese medicine for curing liver cancer, egg white was separated from the whole egg and added to M. phalerata. The volatile compounds found in egg white when added to M. phalerata and therefore in M. phalerata itself were analyzed by GC. Cantharidin was detected both in egg white added to M. pha...

AIM The present study was conducted to evaluate the performance of gray, brown, and white varieties of Japanese quail (Coturnix coturnix japonica) with respect to body weight, egg production, and egg quality traits in the coastal climatic condition of Odisha. MATERIALS AND METHODS A total of 500-day-old straight run Japanese quail chicks of three varieties, viz., gray, brown, and white were r...

References 1. Langeland TA. Clinical and immunological study of allergy to hen’s egg white VI. Occurrence of protein cross-reacting with allergens in hen’s white as studied in egg white from turkey, duck, goose, seagull and in hen egg yolk, and hen and chicken sera and flesh. Allergy 1983;38:399–412. 2. Takahashi K, Horiguchi M, Bando N, Tsuji H, Ogawa T, Asao T. Immunochemical characterization...

Results In our cohort, 48% of patients were sensitized to egg white and yolk, while 52% were reacting to egg white exclusively. In allergen microarray, Gal d 1 and 2 were identified as major allergens for all patients, whereas Gal d 3-5 displayed high sensitization prevalence only in patients reacting to both egg components. Mean egg white-specific IgE was significantly higher in patients displ...

1. Pullets were given from 1-d-old diets containing 1-6, 4-1, 8-1 and 12-0 g Mg/kg. Only small effects of these diets on live weight, food consumption, egg number, egg weights or egg-shell thickness were observed except at the highest level (12-0 Mg/kg) which caused diarrhoea and an appreciable lowering of the live weight of growing pullets. A further group was given from point-of-lay a diet co...

Raw egg white undergoes sol-gel transition by heat treatment, which changes it to an elastic gel. Here, protease treatment to render a new texture to heated egg white gel was applied. Protease-treated gels exhibited ductile flow without obvious rupture points. Transmission electron microscopy analysis showed that in protease-treated gels, protein aggregates were distributed more homogeneously c...

Pasteurization at 60 C cannot be used to eliminate Salmonellae from liquid egg white, since this process coagulates the proteins and destroys the functional properties of egg white. Therefore, other means of destroying these organisms have been investigated. These include storage of the dried egg white at 50 to 70 C (Banwart and Ayres, 1956) and irradiation with high voltage cathode rays (Nicke...