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Some Physical and Chemical Changes in the Vitelline Membrane of the Hen's Egg During Storage
Author(s) -
FROMM DANIEL
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01956.x
Subject(s) - vitelline membrane , membrane , biophysics , chemistry , biology , biochemistry , microbiology and biotechnology , oocyte , embryo
SUMMARY Physical and chemical observations were made on the loss of strength and substance by the vitelline membrane of the hen's egg during changes in ambient pH. It was found that the vitelline membrane of the freshly laid egg contains a network of fibers on its surface which tends to dissipate as the pH of the albumen rises. In conjunction with the physical deterioration of the fibrous structure on the vitelline membrane, there are significant changes in weight, protein, and hexosamine content of this membrane. Hypotheses are presented concerning the mode of action of the physiochemical changes in the vitelline membrane.