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Article: Detection of incubator reject eggs by differential scanning calorimetry

TitleDetection of incubator reject eggs by differential scanning calorimetry
Authors
KeywordsAdulteration
Dsc
Incubator Reject Eggs
Ovalbumin
S-Ovalbumin
Issue Date1992
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodres
Citation
Food Research International, 1992, v. 25 n. 1, p. 31-35 How to Cite?
AbstractA method to detect the presence of incubator reject (IR) eggs in fresh egg white by differential scanning calorimetry (DSC) was described. The transition temperature of denaturation (Td) of ovalbumin of fresh shell egg white was observed by DSC to be 83°C. After eggs had been in an incubator (38°C) for at least 4 days, the ovalbumin changed to S-ovalbumin and the denaturation temperature (Td) of the endotherm peak increased to 91°C. Incubation for two days resulted in the transformation of ovalbumin (Td 83°C) into an intermediate state (Td 87°C). In processed egg white (EW), thermograms showed only partial transformation of ovalbumin to the intermediate state which appeared as a split peak or shoulder with a Td of 87°C. In IR eggs, the ovalbumin was completely transformed into S-ovalbumin. In mixtures of egg white from fresh and incubator reject eggs, DSC could detect the two species as a split ovalbumin peak with Td 83°C and Td 91°C. Adulteration of egg-white products with as little as 7% incubator rejects can be detected by DSC. © 1992.
Persistent Identifierhttp://hdl.handle.net/10722/179036
ISSN
2015 Impact Factor: 3.182
2015 SCImago Journal Rankings: 1.539

 

DC FieldValueLanguage
dc.contributor.authorRaymond, DEen_US
dc.contributor.authorHarwalkar, VRen_US
dc.contributor.authorMa, CYen_US
dc.date.accessioned2012-12-19T09:51:33Z-
dc.date.available2012-12-19T09:51:33Z-
dc.date.issued1992en_US
dc.identifier.citationFood Research International, 1992, v. 25 n. 1, p. 31-35en_US
dc.identifier.issn0963-9969en_US
dc.identifier.urihttp://hdl.handle.net/10722/179036-
dc.description.abstractA method to detect the presence of incubator reject (IR) eggs in fresh egg white by differential scanning calorimetry (DSC) was described. The transition temperature of denaturation (Td) of ovalbumin of fresh shell egg white was observed by DSC to be 83°C. After eggs had been in an incubator (38°C) for at least 4 days, the ovalbumin changed to S-ovalbumin and the denaturation temperature (Td) of the endotherm peak increased to 91°C. Incubation for two days resulted in the transformation of ovalbumin (Td 83°C) into an intermediate state (Td 87°C). In processed egg white (EW), thermograms showed only partial transformation of ovalbumin to the intermediate state which appeared as a split peak or shoulder with a Td of 87°C. In IR eggs, the ovalbumin was completely transformed into S-ovalbumin. In mixtures of egg white from fresh and incubator reject eggs, DSC could detect the two species as a split ovalbumin peak with Td 83°C and Td 91°C. Adulteration of egg-white products with as little as 7% incubator rejects can be detected by DSC. © 1992.en_US
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodresen_US
dc.relation.ispartofFood Research Internationalen_US
dc.subjectAdulterationen_US
dc.subjectDscen_US
dc.subjectIncubator Reject Eggsen_US
dc.subjectOvalbuminen_US
dc.subjectS-Ovalbuminen_US
dc.titleDetection of incubator reject eggs by differential scanning calorimetryen_US
dc.typeArticleen_US
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_US
dc.identifier.authorityMa, CY=rp00759en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-38249014238en_US
dc.identifier.volume25en_US
dc.identifier.issue1en_US
dc.identifier.spage31en_US
dc.identifier.epage35en_US
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridRaymond, DE=23052470300en_US
dc.identifier.scopusauthoridHarwalkar, VR=35605979700en_US
dc.identifier.scopusauthoridMa, CY=7402924944en_US

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