Pasteurization of Egg Yolk and White

Ohmic processing of liquid whole egg, white egg and yolk

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)...

The Relations between Yolk and White in the Hen's Egg Vi. the Equilibrium between Ice and Egg-yolk, and the Freezing-point Difference between Yolk and White

The Relations between Yolk and White in the Hen's Egg

Distribution of egg white proteins in chicken blood serum and egg yolk.

The four proteins, ovalbumin, conalbumin, lysozyme, and ovomucoid, which comprise the major portion of the proteins of chicken egg white have now been isolated. Quantitative immunochemical investigations of these proteins (l-2) have led to the development of reagents and methods suitable for the study of their distribution in the tissues of the chicken. Such a study has been carried out with eg...

Structural analysis of N-glycans from gull egg white glycoproteins and egg yolk IgG.

We previously showed that the expression of (Gal alpha 1-4Gal)-bearing glycoproteins among birds is related to their phylogeny. However, precise structures of (Gal alpha 1-4Gal)-containing N-glycans were only known for pigeon egg white glycoproteins and IgG. To compare structural features of (Gal alpha 1-4Gal)-containing N-glycans from other species, we analyzed N-glycans of gull egg white (GEW...