Hostname: page-component-84b7d79bbc-5lx2p Total loading time: 0 Render date: 2024-07-25T14:14:48.940Z Has data issue: false hasContentIssue false
  • English
  • Français

The Effect of Heat on Egg White

Published online by Cambridge University Press:  18 September 2007

F. E. Cunningham
F. E. Cunningham
Affiliation:
Henningsen Foods Inc.Springfield, Missouri, U.S.A.
Get access

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Research Article
Information
World's Poultry Science Journal , Volume 26 , Issue 4 , October 1970 , pp. 783 - 786
Copyright
Copyright © Cambridge University Press 1970

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Azari, P. R., and Feeney, R. E. (1958). Resistance of metal complexes of conalbumin and transferrin to proteolysis and to thermal denaturation. J. Biol. Chem. 232: 293.CrossRefGoogle ScholarPubMed
Ballas, M., (1967). More efficient Salmonella control by vacuum pasteurization. In Report of Poultry and egg Further Processing Conference, The Ohio State University, p. 81.Google Scholar
Barmore, M. A., (1936). The influence of various factors, including altitude, in the production of angel food cake. Colorado Agr. Exp. Sta. Bull. No. 15.Google Scholar
Bernard, C., Slosberg, H. M., Lowe, B. and Stewart, G. F. (1948). Factors influencing performance of egg white in angel cakes. Poultry Sci. 27: 653.Google Scholar
Beychok, S., and Warner, R. C. (1959). Denaturation and electrophoretic behavior of lysozyme. J. Am. Chem. Soc. 81: 1892.Google Scholar
Clinger, C. A., Young, A., Prudent, I. and Winter, A. R. (1951). The influence of pasteurization, freezing and storage on the functional properties of egg white. Food Technol. 5: 166.Google Scholar
Cunningham, F. E., and Lineweaver, H. (1965). Stabilization of egg white proteins to pasteurizing temperatures above 60 C. Food Technol. 19: 1442.Google Scholar
Cunningham, F. E., and Lineweaver, H. (1967). Inactivation of lysozyme by native ovalbumin. Poultry Sci. 46: 1471.CrossRefGoogle ScholarPubMed
Kline, L., Sugihara, T. F., Bean, M. L. and Ijichi, K. (1965). Heat pasteurization of raw liquid egg white. Food Technol. 19: 105.Google Scholar
Kline, L., Sugihara, T. F. and Ijichi, K. (1966). Further studies on heat pasteurization of raw liquid egg white. Food Technol. 20: 1604.Google Scholar
Lewis, P. S., (1926). The kinetics of protein denaturation. II. The effect of variation in the hydrogen ion concentration on the velocity of the heat denaturation of egg albumin; the critical increment of the process. Biochem. J. 20: 978.CrossRefGoogle ScholarPubMed
Lineweaver, H., and Murray, C. W. (1947). Identification of the trypsin inhibitor of egg white with ovomucoid. J. Biol. Chem. 171: 565.CrossRefGoogle ScholarPubMed
Macdonnell, L. R., Knight, C. A. and Feeney, R. E. (1953). Ovomucin and the antihemagglutin activity of egg white. Federation Proc. 12: 88.Google Scholar
Miller, C., and Winter, A. R. (1950). The functional properties and bacterial content of pasteurized and frozen whole egg. Poultry Sci. 29: 88.CrossRefGoogle Scholar
Osborne, T. B., and Campbell, F. 1900. The protein constituents of egg white. J. Am. Chem. Soc. 22: 422.CrossRefGoogle Scholar
Payawal, S. R., Lowe, B. and Stewart, G. F. (1946). Pasteurization of liquid-egg products. II. Effect of heat treatment on appearance and viscosity. Food Research 11: 246.CrossRefGoogle Scholar
Rogers, A. B., Sebring, M. and Kline, R. W. (1966). Hydrogen peroxide pasteurization process for egg white. p. 68. Western Ext. Sta. Coll. ConferenceUSDAAlbany. Calif.Google Scholar
Sebring, M., Rogers, A. B., Heck, J. G. and Pankey, G. (1965). Low temparature pasteurization of egg products. I. Effect of heat and hydrogen peroxide on functional and bacteriolgical properties of liquid egg white. Poultry Sci. 44: 1414.Google Scholar
Seideman, W. E., (1962). Factors affecting heat coagulation of egg white. M. S. Thesis, University of Missouri, Columbia, Missouri.Google Scholar
Slosberg, H. M., Hanson, H. L., Stewart, G. F. and Lowe, B. (1948). Factors influencing the effects of heat treatment on the leavening power of egg white. Poultry Sci. 27: 294.CrossRefGoogle Scholar
Stewart, G. F., (1949). Heat treating liquid egg—practical quality control. U.S. Egg & Poult. Mag. 55: 10–13, 30.Google Scholar
Wilkin, M., and Winter, A. R. (1947). Pasteurization of egg yolk and white. Poultry Sci. 26: 136.CrossRefGoogle Scholar
Winter, A. R., (1952). Production of pasteurized frozen egg products. Food Technol. 6: 414Google Scholar