High Temperature Storage of Spray-Dried Egg White : 2. Electrophoretic Mobility, Conalbumin-Iron Complexing, Sulfhydryl Activity, and Evolution of Volatile Bases

Abstract

INTRODUCTIONLITTLE attention has been given to the effect of this heat treatment on chemical and physical properties of the proteins in desugared egg white. This paper reports the effect of added yolk, pH of the liquid prior to spray-drying, and storage temperature of the electrophoretic mobility of the proteins, conalbumin-iron complexing, sulfhydryl activity and the evolution of volatile bases from spray-dried white. The influence of these treatments on functional properties was previously reported by Baldwin et al. (1967).MATERIALS AND METHODSThe procedures for the preparation of the egg white were the same as those described or cited by Hill et al. (1965) and by Baldwin et al. (1967). The sample pH levels referred to throughout the text represent the pH of the liquid prior to drying. The moisture content of the powder, storage conditions, and the pH of the reconstituted egg white solids were reported by Baldwin et .