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Article: Detection of incubator reject eggs by differential scanning calorimetry
Title | Detection of incubator reject eggs by differential scanning calorimetry |
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Authors | |
Keywords | Adulteration Dsc Incubator Reject Eggs Ovalbumin S-Ovalbumin |
Issue Date | 1992 |
Publisher | Pergamon. 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? |
Abstract | A 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 Identifier | http://hdl.handle.net/10722/179036 |
ISSN | 2023 Impact Factor: 7.0 2023 SCImago Journal Rankings: 1.495 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | Raymond, DE | en_US |
dc.contributor.author | Harwalkar, VR | en_US |
dc.contributor.author | Ma, CY | en_US |
dc.date.accessioned | 2012-12-19T09:51:33Z | - |
dc.date.available | 2012-12-19T09:51:33Z | - |
dc.date.issued | 1992 | en_US |
dc.identifier.citation | Food Research International, 1992, v. 25 n. 1, p. 31-35 | en_US |
dc.identifier.issn | 0963-9969 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/179036 | - |
dc.description.abstract | A 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.language | eng | en_US |
dc.publisher | Pergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodres | en_US |
dc.relation.ispartof | Food Research International | en_US |
dc.subject | Adulteration | en_US |
dc.subject | Dsc | en_US |
dc.subject | Incubator Reject Eggs | en_US |
dc.subject | Ovalbumin | en_US |
dc.subject | S-Ovalbumin | en_US |
dc.title | Detection of incubator reject eggs by differential scanning calorimetry | en_US |
dc.type | Article | en_US |
dc.identifier.email | Ma, CY: macy@hkucc.hku.hk | en_US |
dc.identifier.authority | Ma, CY=rp00759 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.scopus | eid_2-s2.0-38249014238 | en_US |
dc.identifier.volume | 25 | en_US |
dc.identifier.issue | 1 | en_US |
dc.identifier.spage | 31 | en_US |
dc.identifier.epage | 35 | en_US |
dc.identifier.isi | WOS:A1992JL25300004 | - |
dc.publisher.place | United Kingdom | en_US |
dc.identifier.scopusauthorid | Raymond, DE=23052470300 | en_US |
dc.identifier.scopusauthorid | Harwalkar, VR=35605979700 | en_US |
dc.identifier.scopusauthorid | Ma, CY=7402924944 | en_US |
dc.identifier.issnl | 0963-9969 | - |