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ABSENCE OF MUTAGENIC RESPONSE FROM EXTRACTS OF MAILLARD BROWNED EGG ALBUMIN
Author(s) -
PINTAURO STEPHEN J.,
PAGE GREGORY V.,
SOLBERG MYRON,
LEE TUNGCHING,
CHICHESTER C.O.
Publication year - 1980
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.1365-2621.1980.tb06578.x
Subject(s) - maillard reaction , chemistry , albumin , food science , egg albumin , biochemistry , chromatography
The mutagenicity of a Maillard browned egg albumin/glucose mixture was evaluated using the Salmonella‐mammalian microsome plate assay. Three parts of egg albumin were mixed with two parts glucose and the moisture content adjusted to 15%. The mixture was browned by storage at 37°C and 68% relative humidity for 0, 20, or 40 days. The samples were fractionated into lipid‐soluble and water‐soluble components and each fraction was tested for mutagenicity. No mutagenic response was observed in any of the samples tested.