The hexone bases from egg-white

Microbial and enzymatic methods of glucose removal from egg white Glucose removal from egg white

Native and denatured egg white protein IgE tests discriminate hen's egg allergic from egg-tolerant children.

BACKGROUND Accurate diagnosis of egg allergy by IgE testing is challenged by a large number of atopic subjects sensitized, but clinically tolerant to eggs. In addition, discrimination between allergy to raw only, or raw and cooked egg allergy is important. In this study, we investigate the diagnostic performance of IgE tests to native and denatured egg proteins. METHODS According to food chal...

Egg White Proteins

Egg white as a protein system possesses much interest, both biochemical and technological. Study of the egg white proteins has been handicapped by the difficulty of preparation. The five variant system developed by Cohn and coworkers for the fractionation of plasma offers many advantages over the salting-out techniques (1). Low temperatures are employed to improve protein stability. Since low s...

Use of Salmonellae antagonists in fermenting egg white. II. Microbiological methods for the elimination of Salmonellae from egg white.

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...

Egg white injury.

A 66-year-old man was admitted to our Department for a sudden loss of consciousness, tonic–clonic movement and psychomotor agitation. During the previous 4 months the patient had complained of drowsiness, fatigue, lack of appetite, and nausea. During the prior 2 months he had experienced hair loss, coating of the tongue, and skin flaking with pruritus. Two hours prior to admission, the patient ...