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A Chemical and Biological Study of Acylated Egg White
Author(s) -
KING A. J.,
BALL H. R.,
GARLICH J. D.
Publication year - 1981
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.1365-2621.1981.tb03001.x
Subject(s) - egg white , succinic anhydride , acetic anhydride , food science , chemistry , bioassay , acetylation , sodium , large white , enzyme , biochemistry , zoology , biology , organic chemistry , catalysis , gene , genetics
Egg white treated with acetic and succinic anhydride was evaluated chemically and biologically. Lyophilized albumen contained 4.9% moisture and 82.0–85.8% protein. Acetylation blocked 64 and 68% total and epsilon amino groups while sucdnylatkm blocked 52% total and 55% epsilon amino groups, respectively. The in vitro multi‐enzyme technique for evaluating protein digestibility indicated that untreated and treated egg white both were about 80% digestible. Weight gain of chicks fed acylated egg white as the sole source of dietary protein was significantly less than that of chicks fed the control. Chick mortaility observed during the bioassays was attributed to a sodium and chloride imbalance in the diets.