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A Reaction between Glucose and Egg White Proteins in Incubated Eggs

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Abstract

RECENT work in this laboratory1 showed that incubation of infertile chicken Eggs or separated chicken egg whites resulted in changes in the starch-gel electrophoretic patterns. We have now obtained results which show: (1) The major deteriorative changes observed on incubation of egg white, as seen in starch-gel electrophoretic patterns, can be prevented by dialysis of the egg white; the changes can be simulated by adding back glucose. (2) Glucose reacts with most of the proteins. (3) The reaction occurs similarly in the egg whites of the three species investigated in addition to chicken egg white.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis

    ROBERT E. FEENEY, JOHN J. CLARY & JOAN R. CLARK

Authors
  1. ROBERT E. FEENEY
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  2. JOHN J. CLARY
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  3. JOAN R. CLARK
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FEENEY, R., CLARY, J. & CLARK, J. A Reaction between Glucose and Egg White Proteins in Incubated Eggs. Nature 201, 192–193 (1964). https://doi.org/10.1038/201192c0

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