| Popis: |
DURING the storage of shell eggs, the egg contents deteriorate in the physical attributes like albumen and yolk index and increase in diameter and depth of the air-cell. Romanoff and Romanoff (1963) have exhaustively reviewed these changes. Bacterial contamination either on the shell or of the contents was not responsible for this deterioration (Baliga et al., 1964). Of these physical changes, the thinning of thick albumen during storage of shell eggs has attracted by far the most attention of scientific investigators (Brooks and Hale, 1961) because this type of deterioration has got a direct bearing on the albumen and yolk index. To elucidate the mechanism of thinning of thick albumen the proteins of egg white have been studied exhaustively. The characteristic gel structure of thick egg albumen was considered to be due to the protein fraction ovomucin by Almquist and Lorenz (1932). McNally (1933) found that ovomucin occurs in the… |
