ISSN:
1438-2385
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Description / Table of Contents:
Zusammenfassung Proben von Hühner-Trockeneiweiß unterschiedlicher Geruchseigenschaften wurden auf Anteile an dialysierbaren Eiweiß-Spaltstücken untersucht. Bereits aus der Gesamtmenge dialysierbarer Eiweißanteile, bestimmt nachFolin, ist als Grenze für die Genußtauglichkeit ein Wert von 100 mg/100 g Trockeneiweiß zu erkennen. Die elektrochromatographische Auftrennung der Diffusate ergab auf Grund elektrophoretisch aufgetrennter Spaltprodukte mehr oder weniger zahlreiche Peptide, die eine weitere Parallelität zwischen abnehmender Qualität der Eiweiße und der Art und Anzahl auftretender Bruchstücke aufweisen.
Notes:
Summary In the food industry various grades of dried egg white are used. Frequently one finds materials with an offending odor. We attempted to find the possible causes. In the literature two reasons can be found: an inferior bacteriological condition of the raw material and/or improper storage of the dry product. Proof was established that the organoleptic properties and the percentage of dialyzable decomposition products — determined as the “Folin value” = mg of protein in 100 gr egg white —run parallel. This permits us to conclude that the detrimental changes are closely related to cleavage processes in the egg white. For consumption, a Folin value of 100 is the permissible upper limit. The diffusates were further separated by electrochromatography. The resulting “peptide charts” show a small number of spots when originating from egg whites with good sensory properties; however, they display an amazingly large number of cleavage products, particularly of basic nature, when egg whites with unpleasant odor were used. The presence of peptides was further proven by separating the diffusates via column chromatography. These results lead us to conclude that the olfactory deviations observed are caused by spoilage of the egg white and can be prevented if both raw material and final product are treated with care.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01403352
