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Concentration of Omega-3 Polyunsaturated Fatty Acids from Rana Egg Oil by Urea Complexation and Response Surface Methodology
Omega-3 Polyunsaturated Fatty Acids Oil
2016/6/2
The optimum enrichment parameters of main omega-3 polyunsaturated fatty acids (ω-3 PUFAs) from Rana egg oil were investigated. Firstly, it was optimized the saponification condition. Secondly, the PUF...
Microbiological measurements for the development of a new preservation procedure for liquid egg
egg product microorganism Enterobacteriaceae family incubation
2014/2/25
Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisatio...
Kinetics of hydrolysis of egg white protein by pepsin
egg white protein pepsin enzymatic hydrolysis kinetics bioactive peptides
2014/2/27
Taking into account the enzyme inactivation and substrate inhibition, the bioreaction mechanism and kinetics characteristic of egg white protein (EWP) enzymatic hydrolysis by pepsin were investigated....
Interaction between 120 kDa Fragment in β-Subunit from Egg White Ovomucin and Sarcoma-180 Cells through Basic Fibroblast Growth Factor Receptor
egg white protein ovomucin SR-180 cells basic fibroblast growth factor receptor
2009/7/8
The mechanism of antitumor activities in hen egg white ovomucin (OVM) was analyzed by examining the interaction between the 120 kDa fragment (a highly glycosylated fragment in β-subunit from the prona...
Stability of Enzyme Activity Immobilized on Glycosylated Egg White Beads and Some General Carriers in a Flow System
immobilized enzyme egg white glycosylation
2009/7/8
Ttypsin and α-amylase were immobilized on glycosylated egg white-beads by simple incubation of the beads in a solution of an enzyme for 24 h at 30°C. This process included no artificial chemical modif...
Antitumor Effects of β-Subunit from Egg White Ovomucin on Xenografted Sarcoma-180 Cells in Mice
antitumor effect β-ovomucin sarcoma-180
2009/7/7
The intraperioneal administration of β-subunit prepared from egg white ovomucin was found to suppress the growth of subcutaneously xenografted sarcoma-180 cells in mice and cure the tumor. In the pres...
In Vitro Studies of Cytotoxic Effect on Sarcoma-180 Cells of β-Subunit from Egg White Ovomucin
egg white protein ovomucin sarcoma-180 cells
2009/7/7
When sarcoma-180 (SR-180) cells were incubated with α- or β-subunit prepared from insoluble ovomucin in the gel fraction of egg white, the cell proliferation rate was apparently reduced by the additio...
A Novel and Simple Method of Insolubilization of Ovomucoid in Cookies Prepared from Batter Containing Egg White
insolubilization ovomucoid egg white
2009/6/18
Heat stable ovomucoid (OM) is a major allergenic protein of chicken eggs, which are widely used in wheat flour processed food. PBS soluble OM remained in the cookies prepared by the usual method. A pr...
Heat Resistance Characteristics of Salmonella Enteritidis in Liquid Quail Egg
D-value Z-value liquid egg
2009/6/10
The heat resistance characteristics of Salmonella Enteritidis (BIOTECH 1963) at 60°, 65° and 70°C in liquid quail eggs (LQE) and peptone-saline (PS) were determined using various non-selective and sel...
Effects of Sodium Chloride and Other Salts on the Properties of Diluted Egg White Sols and Gels
egg white sols gel breaking strength
2009/5/20
Egg white sols diluted with various liquids are easily converted to soft, smooth gels by heating. In this study, the effects of various salts on the properties of diluted egg white gels were investiga...
Electron Microscopic Analysis of the Effects of Tea Extract on Strength Improvement of Egg White Gels
egg white electron microscopy image analysis
2010/2/3
We examined the effects of several tea extracts containing certain polyphenols on the physical properties of egg white gel. The results of compression tests showed that it was possible to increase the...
Evaluation of Crush Method for Salmonella Recovery from the Inoculated Egg Shell Sanitized with Sodium Hypochlorite
Egg shell Crush method Sodium hypochlorite Bactericidal activity
2009/4/8
Salmonella infections of egg contents can be related to external contamination of the shell. In this study, the efficiency of recovery methods using swab-wipe (SW) and crush (CR) was evaluated for bac...
Heat Inactivation of Newcastle Disease Virus（NDV）in Egg Yolk and Its Survivability in Mayonnaise
Newcastle disease virus Inactivation Mayonnaise
2009/4/8
From the perspective of food safety and risk, we attempted to determine survivability of Newcastle Disease Virus (NDV) in egg products. We investigated the heat inactivation of NDV in egg yolk, and al...
Magnetic Cation Exchange Isolation of Lysozyme from Native Hen Egg White
hen egg white lysozyme magnetic separation
2009/2/26
Two magnetic macroporous cellulose cation exchangers (Iontosorb MG CM 100 and Iontosorb MG SHP 100) were used for one-step isolation of lysozyme from native, undiluted hen egg white. Highly purified l...