Changes In Protein Fractions Research Articles

Evaluation of changes in the content of biochemical parameters and protein fractions in blood serum of workers employed at an enterprise for underground mining of chrome ores

Underground mining of chrome ores is characterized by constant exposure to chemical factors on production workers, which leads to the occurrence of pathological changes on the part of critical organs and systems. The aim of the study is to assess changes in the content of biochemical parameters and protein fractions in the blood serum of workers employed at an enterprise for underground mining of chrome ores. The content of chromium in the air of the working area and the blood of workers was assessed, a number of biochemical parameters were investigated by unified biochemical methods (IgE specific to chromium, ALAT, γ-HT, creatinine, β2-microglobulin in blood serum, β2-microglobulin in urine, calculation of the glomerular filtration rate) and protein fractions in blood serum using electrophoresis of proteins in agarose gel, modeling of cause-and-effect relationships was carried out. The workers of the mine mining of chromium ores showed a significant increase in the level of chromium in the blood up to 1.3 times, an increase in the level of IgE specific to chromium up to 1.6 times, the activity of ALAT and γ-HT in the blood serum up to 1.3 times, the level of β2-microglobulins in blood serum and urine up to 1.6 times, serum creatinine level, decrease in glomerular filtration rate, increase in serum β-globulin and γ-globulin level relative to similar indicators among employees of the enterprise employed outside the influence of a chemical factor. The constant presence of chromium compounds in the air of the working area leads to an increased concentration of chromium in the blood of workers. An increase in the activity of ALAT and γ-HT in the blood serum, the level of β2-microglobulins in the blood serum and urine, the level of creatinine and IgE specific to chromium in the blood serum, and a decrease in the glomerular filtration rate were found. Changes in protein fractions in blood serum (increase in the level of β-globulins and γ-globulins) were revealed in workers at the mine mining of chromium ores. Ethics. When conducting the study, the authors were guided by the ethical principles of medical research with human participation as a subject, set out in the Declaration of Helsinki by the World Medical Association of the last revision and received informed voluntary consent from each employee to participate in the survey.

Impact of the preservation methods of sheep milk on the characteristics of Requeijão cremoso processed cheese

Sheep milk refrigerated for up to 10 days and frozen for up to 90 days was evaluated for physicochemical characteristics, proteolytic activity, integrity of protein fractions, and microbiological counts. The impact of refrigeration or freezing on nutritional composition, colour and texture profile of the Requeijão cremoso cheese was also evaluated. Milk refrigerated for up to 6 days or frozen for up to 90 days maintained its physicochemical characteristics, with no measurable changes in protein fractions, and acceptable bacterial counts. Requeijão cremoso made from milk frozen for 30 days was the most similar to that made from fresh milk, followed cheese made from milk refrigerated for 6 days and finally milk frozen for 90 days. Thus, Requeijão cremoso can be produced from milk subjected to refrigerated or frozen storage, with little change in texture and physicochemical characteristics.

Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing

To understand wheat dough protein behavior under dual mixing and thermal treatment, solubility of Mixolab-dough proteins were investigated using nine extraction buffers of different dissociation capacities. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) demonstrated that overall changes of protein fractions and dynamic responses of specific proteins during dough processing were well reflected by their solubility variations. After starch pasting, the abundance of 0.5 M NaCl extractable proteins were decreased except for six protein groups including α-amylase inhibitors and superoxide dismutase (SOD). The solubility loss of glutenin proteins at C3 (32 min; 80 ℃) was mainly ascribed to the un-extractable HMW-GSs, LMW-GSs, globulin and triticin, while the extract yield of α-, β-, γ-gliadins and avenin-like proteins (ALPs) increased after starch pasting. Differential responses of dough proteins to extraction systems provides the basis for further exploring wheat protein dynamics in processing.

Effect of cholesterol-lowering starter cultures in smoked sausages on the formation of bioactive peptides and lipid profile in triton-induced hyperlipidemic rats

Three types of sausages were studied: without starter cultures; with experimental starter cultures from Moscow State University of Food Production collection; with starter culture Bactoferm SM 194 (Chr. Hansen). No pathogenic bacteria in any sample were revealed. According to the results of PCR-RT, the number of lactic acid bacteria in all samples was about the same - 1x109-2×109 CFU/g. T-RFLP analysis shows the maximum number of lactobacilli sausages with experimental starter cultures averaged 69.59% of the total microbiota. The study of the protein profile of raw smoked sausages showed changes in protein fractions and presumably formation of biologically active peptides.A wide range of peptide mass peaks, with certain differences, was obtained by mass spectrometry. Feces of rats (groups 1-5) were studied by T-RFLP. The proportion of lactobacilli was 2.09% 2.65% and 2.35%, in groups 3-5 respectively. The serum atherogenic index did not differ significantly between the groups due to the low content of non-LDL and non-HDL cholesterol in control rats compared to the other groups. The greatest decrease of serum cholesterol concentration was measured in rats that consumed sausages with experimental starter cultures, mainly due to almost 3-fold (P<0.05) decrease in cholesterol of low-density lipoproteins compared with the control.

The effect of fucoidan on the changes of some biochemical parameters and protein electrophoresis in hepatotoxicity induced by carbontetrachloride in rats

Fucoidan is a sulfate polysaccharide extracted from brown algae. Fucoidan has various pharmacological properties, such as anti-tumor, anti-mutagenic, anti-inflammatory, antiviral, antioxidant, anti-fibrogenic activity and anti-complementary activities Objective: This study was aimed to explore the effect of fucoidan on biochemical parameters (ALT, AST, GGT, total protein, albumin, globulin) and protein fractions in hepatotoxicity induced by CCl4 in rats. Materials and Methods: The rats used in the study were randomly divided into four groups of 8 rats each: Control group, fucoidan group, fucoidan+CCl4 group and CCl4 group. After 24 hours from the process of an eight-day experiment, blood samples were taken. The analysis of ALT, AST, GGT activities and total protein, albumin, globulin levels were done by an autoanalyser and serum protein fractions (albumin, á1- globulin, á2-globulin â- globulin, ã- globulin and A/G ratio) were electrophoretically determined. Results: In the group of fucoidan+CCl4, it was determined that the levels of AST (p&gt;0.001), GGT (p&gt;0.001), total protein (p&gt;0.01), globulin (p&gt;0.01), â-globulin % (p&gt;0.01), ã-globulin % (p&gt;0.001) statistically decreased compared to CCl4 group. Conclusion: It can be said that fucoidan has the property of hepatoprotectant by looking to some biochemical parameters and changes in protein fractions that examined in hepatotoxicity induced by CCl4.

The effect of fucoidan on the changes of some biochemical parameters and protein electrophoresis in hepatotoxicity induced by carbontetrachloride in rats

Fucoidan is a sulfate polysaccharide extracted from brown algae. Fucoidan has various pharmacological properties, such as anti-tumor, anti-mutagenic, anti-inflammatory, antiviral, antioxidant, anti-fibrogenic activity and anti-complementary activities Objective: This study was aimed to explore the effect of fucoidan on biochemical parameters (ALT, AST, GGT, total protein, albumin, globulin) and protein fractions in hepatotoxicity induced by CCl4 in rats. Materials and Methods: The rats used in the study were randomly divided into four groups of 8 rats each: Control group, fucoidan group, fucoidan+CCl4 group and CCl4 group. After 24 hours from the process of an eight-day experiment, blood samples were taken. The analysis of ALT, AST, GGT activities and total protein, albumin, globulin levels were done by an autoanalyser and serum protein fractions (albumin, a1- globulin, a2-globulin â- globulin, a- globulin and A/G ratio) were electrophoretically determined. Results: In the group of fucoidan+CCl4, it was determined that the levels of AST (p>0.001), GGT (p>0.001), total protein (p>0.01), globulin (p>0.01), â-globulin % (p>0.01), a-globulin % (p>0.001) statistically decreased compared to CCl4 group. Conclusion: It can be said that fucoidan has the property of hepatoprotectant by looking to some biochemical parameters and changes in protein fractions that examined in hepatotoxicity induced by CCl4.

ВПЛИВ ІМУНОМОДУЛЯТОРІВ ПРИРОДНОГО ПОХОДЖЕННЯ НА КОНЦЕНТРАЦІЮ ПРОТЕЇНОВИХ ФРАКЦІЙ ТА РІВЕНЬ КОРТИЗОЛУ У ПЛАЗМІ КРОВІ КРОЛИКІВ ЗА УМОВ СТРЕСУ

&lt;p&gt;The results of determination of protein fractions, cortisol content in blood of rabbits, which further added to the feed of natural origin biologically active substances are presented in the article. As an antistressors and immunomodulators in pre-slaughter period are using of spleen extract biologically active substances were obtained with ultrasound application. The purpose of research — determination of changes of protein fractions, cortisol content in rabbits blood before slaughter and their correction of natural origin biologically active substances (spleen extract).&lt;/p&gt; &lt;p&gt;Object and research methods. The experiment was conducted on 15 rabbits with standard diet. Three groups of rabbits five month of age (5 rabbits each) was formed for research. The spleen extract were using as an biologically active substances to the feed rabbits in pre-slaughter period (five days before slaughter). The extracts were applied to feed by aerosol method (70 °alcohol solution of spleen extract volume of 1.4 ml per rabbit) (group I). The rabbits (group II) received to the feed in the same way of 70 °alcohol solution in the same volume. The control group rabbits received the standard feed in the same volume. The feed eating by rabbits was exercised daily. The rabbits ate food completely. The rabbits slaughter was carried out in the morning. The blood plasma protein fractions separation was carried out by horizontal electrophoresis in polyacrylamide gel (PAAG).&lt;/p&gt; &lt;p class="Default"&gt;Mathematical treatment of the research results worked statistically using the software package Statistica 6.0 and Microsoft Excel for Windows XP. Probability differences was assessed by Student t-test and results considered likely at P ≤ 0.05.&lt;/p&gt; &lt;p&gt;Results and discussion. We measured the ratio of blood plasma protein fractions of rabbits, which in addition to the feed fed of natural origin biologically active substances. As a result of research was found that aerosol introduction of the spleen extract to the rabbits feed increases the Prealbumin concentration in rabbits blood plasma of two experimental groups twice (P ≤ 0.05) and 2.8 times (P ≤ 0.01) compared to the control.&lt;/p&gt; &lt;p&gt;Cortisol level in rabbits (which further added to the feed of spleen extract (I research group) blood plasma was reliable lower by 40 % (Р&amp;lt;0.05) compared to control, that may to indicate decreasing of stress before slaughter. On the rabbits feeding final stage is necessary to consider a pre-slaughter stress and to apply of natural origin biologically active substances. The results which obtained can to use in researches of stress hormones, such as cortisol, on farm animals for organism resistance increasing, correction and avoid their pre-slaughter stress and improve product quality.&lt;/p&gt;

Effect of Somatic Cell Count on Bovine Milk Protein Fractions

The objective of this study was to evaluate the influence of somatic cell count (SCC) on the physicochemical properties and protein fractions of milk. Milk was collected and analyzed for somatic cell count, fat, lactose, acidity, total solids, ash, total nitrogen, soluble nitrogen at pH 4.6, and soluble nitrogen in trichloroacetic acid (TCA) 12%. Milk was divided into four groups according to the value of SCC, each constituting a treatment, as follows: Treatment 1 (<300,000 cells/ml), Treatment 2 (300,000 to 750,000 cells/ml), Treatment 3 (750,000-1,000,000 cells/ ml), and Treatment 4 (>1 million cells/ml). The electrophoretic profile of milk was also evaluated using microfluidic electrophoresis for separation and quantification of milk proteins. An increase in the concentration of SCC resulted in a significant increase in the amount of fat, soluble nitrogen and soluble protein (casein) fractions, and a reduction of α-casein, β-casein, and κ-casein. There was a higher proteolytic activity associated with high SCC. Changes in protein fractions of milk caused by high SCC had strong implications regarding the potential of milk as raw material for manufacturing products as the industrial yield of milk is mainly associated with the casein fraction.

Změny zastoupení bílkovinných frakcí v pšeničné mouce za přídavku odlišných kombinací oxidačních a redukčních činidel

The influence of different combinations of reducing and oxidising agents (L-cysteine hydrochloride monohydrate + L-ascorbic acid, inactivated dry yeast + L-ascorbic acid, L-threonine + L-ascorbic acid, L-tryptophan + L-ascorbic acid) on the change in the proportion of glutenins, gliadins, albumins, globulins in wheat flour was investigated.Different concentrations of amino acid combinations were added to wheat flour. By means of Size Exclusion High performance liquid chromatography (SE-HPLC), the changes in protein fractions caused by individual concentrations of amino acid combinations were evaluated against the control sample (pure wheat flour).It was detected that the mixture of flour + L-ascorbic acid + L-cysteine hydrochloride monohydrate had the stronger reducing effect than the mixture of flour + L-ascorbic acid + inactivated dry yeast. On the other hand, the mixture of flour + L-ascorbic acid + L-tryptophan had the stronger oxidising effect than the mixture of flour + L-ascorbic acid + L-threonine.

Effect of storage at 0 °C on mantle proteins and functional properties of jumbo squid

SummaryEffect of iced storage of jumbo squid mantle with fin on gelling capacity and changes in protein fractions and functional properties of jumbo squid mantle protein during storage at 0 °C were assessed. Most values of texture variables in gels did not significantly change during storage. On average, they were: strength 65.07 ± 4.71 N; elasticity 68.14 ± 5.3%, fracturability 52.97 ± 1.28 N and cohesiveness 36.6 ± 0.1%. Protein solubility increased more than 40%. Whippability increased during storage for 16 days at 0 °C (81–162%), as did foam stability (73–94%). Results suggest that iced squid mantle protein is a suitable ingredient for food products where these functional properties are desirable. Muscle fibres of squid mantle undergo various changes during storage. At 0 °C, they are disrupted, whereas at −20 °C, they aggregate and develop empty spaces in the tissue.

Assessment of serum protein electrophoresis for monitoring therapy of naturally acquired equine cyathostomin infections

Serum protein electrophoresis (SPE) has previously been suggested as a means of assessing cyathostomin burdens in horses, although SPE used for that purpose is supported by little evidence. This clinical research report describes a study that objectively evaluated the use of SPE on a population of 38 horses following the administration of different anthelmintics. The population was subdivided into three groups, Groups F, M and P: 7.5 mg/kg bwt fenbendazole was administered to Group F on day −12; on day 0 0.4 mg/kg bwt moxidectin was administered to Group M and 19 mg/kg bwt pyrantel was administered to Group P. Faecal worm egg counts were obtained on days −14, 0 and 10. Groups M and P acted as controls for the Group F faecal egg count reduction test (FECRT) in which a high level of benzimidazole resistance was demonstrated. Group F was then used as a control group for the FECRT for both Groups P and M. A high anthelmintic efficacy of moxidectin and pyrantel was detected. SPE was performed on venous blood collected on days 0, 10, 30, 56 and 80. As the cyathostomins infecting the horses had been shown to be highly resistant to fenbendazole, Group F then served as a control group for comparison of any changes in protein fractions. Serum proteins did not vary significantly between groups on any of the sampling dates. No significant changes in serum proteins were observed in any group and no patterns were apparent on qualitative assessment of SPE profiles. SPE was therefore concluded to be an insensitive tool for the monitoring of cyathostomin treatment in horses in a clinical environment.

Changes in protein fractions of rainbow trout ( Oncorhynchus mykiss) gravads during production and storage

Gravad fish products belong to a group of low-processed products obtained from fresh fish by sprinkling fillets with a mixture of sugar and salt and then placing them in cold storage. Little is known about changes in the tissue during the production and storage of gravads. The purpose of the present study was to investigate the type and scope of changes in rainbow trout ( Oncorhynchus mykiss) gravad proteins during processing and vacuum storage at 3 °C and −30 °C. The results showed that the solubility of protein was barely affected by the gravading process, but did change during the cold storage and freezing of the gravad. Catheptic activity decreased with gravading and further storage. A SDS-PAGE analysis revealed that the intensity of the M-protein and troponin bands was reduced, while the bands of α-tropomyosin and the myosin heavy chain increased when the trout muscle was subjected to the gravading process. Two bands with molecular weights of 255 and 135 kDa disappeared in the gravad, and new bands with molecular weights of 163 and 117 kDa appeared. An HPLC analysis revealed that gravading had a limited effect on the relative areas of peaks corresponding to low molecular weight substances of protein origin, while more significant changes were observed during gravad storage. Moreover, the gravading process caused a lowering of the actin and myosin denaturation temperature, which was proved using the DSC method. In conclusion, changes in rainbow trout muscle protein appeared to have a crucial effect on product quality.

Serologic Diagnosis of Sarcocystosis in Psittacine Birds: 16 Cases

Abstract In psittacine birds, the diagnosis of sarcocystosis is usually made on postmortem examination, and antemortem testing has been limited to muscle biopsy. We studied the applications of a serologic assay for antibody and plasma protein electrophoresis for changes in protein fractions in the antemortem diagnosis of sarcocystosis in psittacine birds. Several confirmed cases of sarcocystosis in psittacine birds were examined. To detect antibody, an indirect immunofluorescent assay was employed using Sarcocystis falcatula merozoites. Plasma samples from birds that demonstrated chronic neurologic signs had reactivity to the S falcatula antigen, and increases were found in the beta and gamma fractions by plasma protein electrophoresis. Conversely, in birds with the classic peracute onset of dyspnea and subsequent death, test results by either methodology were negative. These findings support the use of these 2 diagnostic tools as aids in the antemortem diagnosis of the nonperacute form of sarcocystosis i...

Analysis of erythrocyte and platelet membrane proteins in various forms of beta-thalassemia.

Major membrane proteins have been quantitatively analyzed in erythrocytes and platelets from patients with homozygous (splenectomized and non-splenectomized) and heterozygous forms of beta-thalassemia depending on severity of clinical manifestation of this disease. Quantitative analysis of erythrocyte membrane proteins revealed increase in alpha- and beta-spectrin. (In non-splenectomized patients with homozygous beta-thalassemia the amount of this protein was lower than in corresponding controls.) Besides spectrin, the increase of 2.1-2.3 fractions of ankyrin, and the decrease of band 3 protein (anion-transport protein), 4.1, palladin, and glyceraldehyde-3-phosphate dehydrogenase were also found. Analysis of major platelet membrane proteins revealed significant increase in gelsolin. This increase was found in all forms of beta-thalassemia irrespective of gender. Significant changes in platelet membrane protein fractions were found in patients (especially non-splenectomized) with homozygous beta-thalassemia. These included significant decrease in myosin, profilin, and gamma-actin and increase in actin-binding protein in both male and female patients. The content of other protein fractions (alpha-actinin, tubulin, tropomyosin) remained unchanged. Changes in protein fractions of erythrocytes and platelets correlated with severity of clinical manifestation of the disease.

Study of the Changes in Protein Fractions and Amino Acids of an Unfermented South African Dried Sausage

Changes of the proteins in food, brought about by processing conditions, affect texture and taste. Many studies have been conducted on the changes of the proteins in fermented sausages, which is aided by the proteolytic enzymes or lactic acid producing organisms. Information on the changes brought about by the meat enzymes and drying process as such is still unknown. We report results in this respect as observed for South African dried sausage. Results show insolubilization of certain proteins and protein hydrolysis similar to ripening conditions. Most changes in proteins were observed in the smaller proteins with molecular mass below 10 000 Da with consecutive release of amino acids. Drying at different temperatures were shown to affect the observed changes in proteins. Keywords: Protein, unfermented sausage, South Africa, proteolytic enzyme, processing conditions J Food Tech in Africa (2002) 7, 101-

Effects of Variations in Grass Protein Fractions and Degradation Rates on Metabolizable Protein Allowable Milk Production

Jonker, J.S., Fox, D.G., Chase, L.E. and Cherney, D.J.R. 2001 Effects of variations in grass protein fractions and degradation rates on metabolizable protein allowable milk production. J. Appl. Anim. Res., 20: 189–196. Effects of variation of grass forage protein fractions (soluble intake protein, acid detergent fibre insoluble protein and neutral detergent fibre insoluble protein), as measured from producer submitted, samples over a 12 month period and protein degradation rates (B1, B2 and B3) on metabolizable protein allowable milk production were estimated with the Cornell. Net Carbohydrate and Protein System Model (CNCPS). A one standard deviation increase from the average soluble intake protein, for grass forage resulted, in a 5–13 per cent decrease in metabolizable protein allowable milk. A 10 per cent decrease in metabolizable protein allowable milk was predicted with a one standard deviation increase from the average acid, detergent fibre insoluble protein for the grass forage. Up to a 20 per cent increase in metabolizable protein allowable milk was predicted with a one standard deviation increase from the average neutral detergent fibre insoluble protein for grass forage. Metabolizable protein allowable milk was relatively insensitive to changes in protein, degradation rates compared to changes in protein fractions. Accurate forage protein, fraction values are needed to effectively utilize the CNCPS model.

Changes in Protein Profiles in Poplar Trees during the Induction of Bud Dormancy by Short-day Photoperiods

In poplar (Populus deltoides Bartr.ex Marsh), the development of bud dormancy is initiated by short-day (SD) photoperiods. The degree of bud dormancy, expressed as days to budbreak, increased from ≈10 days for plants grown under long-days to &gt;200 days after 10 weeks of SD exposure. We investigated quantitative and qualitative changes in protein fractions extracted from terminal buds, lateral buds, bark, and leaves of poplar plants during the induction of bud dormancy by 2-D PAGE. While total protein contents(as milligrams per gram fresh weight) in leaves, terminal, and lateral buds did not change significantly during SD treatment, bark protein content increased about five-fold in 10 weeks. The results of 2-D PAGE analysis indicated that there was a significant change in protein profiles in terminal and lateral buds, leaves, and bark. The results suggested that SD treatment in poplar plants causes substantial changes in protein profiles during the induction of bud dormancy.

Toxic impact of phosphamidon on protein degradation in phasic and tonic muscles of marine prawn,Penaeus indicus(H. Milne Edwards)

Levels of various protein fractions, (sarcoplasmic, myosin, actin, non-collagen and collagen) and the rate of their degradation by proteases were studied in phasic and tonic muscles of marine prawn, Penaeus indicus following acute (2 d) and chronic (15 d) exposure to sublethal concentration of phosphamidon. During exposure, greater decrease in sarcoplasmic protein fraction was observed in phasic muscle as compared to other myofibrillar proteins. But the sarcoplasmic protein content showed an elevation in tonic muscle. The changes in protein fractions were more pronounced during acute exposure than chronic exposure both in phasic and tonic muscles. These changes were correlated with the elevation of the acidic, neutral and basic protease activities during acute and chronic exposure. Free amino acids were increased during acute exposure, while they showed a significant decrease during chronic exposure in both the muscles. These results indicate that protein metabolism in both phasic and tonic muscles was significantly altered following phosphamidon exposure. These differential responses observed at acute and chronic exposure indicate the operation of compensatory mechanisms to mitigate the phosphamidon toxic stress.

Report of the 8th International Cereals and Bread Congress (CEREALS 88)

Two sorghum cultivars, Dabar 1-1' (low tannins - 0.240%) and Cross 35:18' (high tannins - 1.162%) were studied for changes in protein fractions and tannins during germination. The percentages of protein fractions for Dabar 1-1' were : albumin 22.7%, globulin; 15.2%, prolamins 35.0%, glutelins 15.1% and residues 11.9% and were 10.0, 4.7, 67.9, 9.4 and 8.1% respectively for Cross 35:18 cultivar. The tannin contents of the protein fractions for the Dabar 1-1' cultivar were 0.148, 0.040, 0.012 and 0.040% for the 4 fractions, respectively, while for the Cross 35:18 cultivar, the corresponding values were 0.367, 0.056, 0.136 and 0.536%. The two cultivars were soaked in water for 10 h, germinated for upto 72 h and the protein fractions and their tanin contents were determined at 24 h intervals. A significant (p<0.05 increase in the albumin fraction for both sorghum cultivars occurred during germination. The tannin content for the low tannin cultivar fluctuated during germination, whereas for the high tannin cultivar. the tannin contents of the albumin, globulin, prolamin and glutelin fractions decreased by 68. 28, 50 and 87%, respectively.

Effect of Ultrafiltration and Reverse Osmosis on the Composition and Functional Properties of Egg White

Liquid egg white was concentrated by ultrafiltration (UF) or reverse osmosis (RO) using a Damrow PCI system (Fond du Lac, Wisconsin). After concentration, the egg white was spray dried in an Anhydro (Copenhagen, Denmark) spray drier. The UF treatment of egg white significantly (P<.05) increased solids from 11.40 to 23.24% while lowering glucose, sodium, and potassium levels in the albumen retentate to approximately 50% as compared with the initial level. No protein was lost into the permeate. The RO treatment also effectively concentrated egg white but glucose and sodium were not significantly reduced. The RO treatment initiated considerable foam as a result of the harsher shearing action. Neither UF or RO processing significantly affected angel cake volumes. Concentration with ultrafiltration improved gel strength which appeared to be related to higher protein content in the concentrated egg white. Polyacrylamide gel electrophoresis of concentrated egg white (RO or UF) indicated no changes in protein fractions. Bacterial loads were found to be acceptable in the retentate from egg white concentrated by either UF or RO, but were greater for UF-concentrated egg white.