ANALYSIS OF AVIDIN OF HENS EGG WHITE POWDER / 营养学报
Acta Nutrimenta Sinica
;
(6)1956.
Article
in Chinese
| WPRIM
| ID: wpr-677362
ABSTRACT
Objective:
To determine the activity of avidin in hens egg white power after heat treatment.Methods:
Avidin from dried hens 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℃.
Full text:
Available
Index:
WPRIM (Western Pacific)
Language:
Chinese
Journal:
Acta Nutrimenta Sinica
Year:
1956
Type:
Article
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