ANALYSIS OF AVIDIN OF HENS EGG WHITE POWDER / 营养学报

Objective: To determine the activity of avidin in hens egg white power after heat treatment.Methods: Avidin from dried hens egg white powder was isolated, purified and characterized. Results: 3—6 mg and 1—3 mg of avidin could be detected from 100 g dried egg white powder after 65 ℃,80 ℃ treatments respectively. The specific activity was 9.7 units (65 ℃) or 6.8 units (80 ℃) per mg protein respectively. Conclusion: Avidin does not lose its activity completely after heat treatment at 65℃ or 80℃.