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DEGRADATION OF THE O‐GLYCOSIDICALLY LINKED CARBOHYDRATE UNITS OF OVOMUCIN DURING EGG WHITE THINNING
Author(s) -
KATO AKIO,
OGINO KIMINORI,
KURAMOTO YUKIKO,
KOBAYASHI KUNIHIKO
Publication year - 1979
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.1365-2621.1979.tb06434.x
Subject(s) - carbohydrate , chemistry , threonine , serine , degradation (telecommunications) , arrhenius plot , glycopeptide , egg white , biochemistry , chromatography , activation energy , organic chemistry , enzyme , telecommunications , computer science , antibiotics
β‐Elimination reaction of the O‐glycosidically linked carbohydrate units of ovomucin was followed by determining the increase of unsaturated amino acid and chromogen of glycopeptide I in alkaline solution. The Arrhenius plot for β‐elimination reaction gave an activation energy of 23 kcal/mol. During egg white thinning the O‐glycosidically linked carbohydrate units were gradually liberated from serine or threonine residues in ovomucin. It was proposed that the liberation of O‐glycosidically linked carbohydrate units might cause the deterioration of ovomucin gel structure during storage of egg.