Depletion of glucose in Egyptian egg white before dehydration

Autor: N. M. Darwish, M. A. Sadek, S. K. Shehab
Rok vydání: 1978
Předmět:
Zdroj: Food / Nahrung. 22:3-9
ISSN: 1521-3803
0027-769X
DOI: 10.1002/food.19780220103
Popis: Glucose was completely removed from egg white in h by using Streptococcus lactis and 0.2% yeast extract at pH 6.0 and 30 °C. A distinct objectionable odour was developed accompanied by a change in the appearance of egg white. Using Aerobacter aerogenes at pH 7.0 and 37 °C, glucose depletion was completed after 3 to 4 h depending on the initial number of bacteria used. The undesirable changes in odour and appearance of egg white were not observed. Saccharomyces cerevisiae succeeded, in presence of 0.2% yeast extract, in depleting sugar in egg white in 9 h. The optimum pH for the reaction was in the range of 6.0 to 7.5 at 32 °C. Glucose oxidase powder of fungal origin was also used for glucose depletion. Glucose was completely removed after 8 h by adding 3.8 glucose oxidase units/100 ml egg white at pH 7.3 and 14.5 °C. 1.9 and 0.95 glucose oxidase units per ioo ml egg white were not enough for complete glucose removal. No objectionable odour or undesirable changes in egg white were observed.
Databáze: OpenAIRE
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