Study of the changes of protein and lysozyme of egg white on embryonic development and storage
2000
Araki, T. (Kyushu Tokai Univ., Choyo, Kumamoto (Japan). Faculty of Agriculture) | Kuwamura, Y. | Kuwahara, H. | Masuda, S. | Torikata, T.
The changes of proteins and lysozyme in egg white at 38 degrees C and room temperature were investigated using fertilized eggs. The proteins in thin white showed the degradation at the early stage (4 days) of embryonic development. The proteins in thick white, however, remained until hatching without any change of protein composition during incubation. The thick white of eggs stored at room temperature lost its viscosity but the protein degradation and change of protein composition was not detected during 200 days storage. On the other hand, lysozyme activity in thin egg white stored at 38 degrees C was lost after 4 days storage. However, lysozyme in thick white stored at 38 degrees C or at room temperature, showed the same manner as other proteins with the exception of slight decrease of specific activity at long incubation time at room temperature
Показать больше [+] Меньше [-]