Naslov
Activity of various hydrolytic enzymes in chicken egg-white during egg storage

Autori
Tripić, Tamara ; Škrtić, Ivan ; Vitale, Ljubinka

Izvornik
Food technology and biotechnology (1330-9862) 36 (1998), 3; 215-218

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
chicken egg storage; egg-white; aminopeptidase; cholinesterase; N-acetyl-beta-glucosaminidase

Sažetak
In order to obtain an insight into possible changes of proteins in chicken egg-white upon aging, its pH, protein concentration and activities of hydrolytic enzymes were followed during four months of eggs storage. In eggs kept after laying a rise of egg-white pH and a slow decrease of soluble proteins content, were observed. Activity of broad specificity aminopeptidase, glutamyl aminopeptidase and cholinesterase persisted during the whole storage period. A small but significant fall of the broad specificity aminopeptidase activity and a rise of activity of the other two enzymes, were late events of egg`s aging. On the contrary, activity of egg-white N-acetyl-beta-glucosaminidase had a steep decline and was completely lost after 30 days of storage. Thus, aminopeptidases and cholinesterase by their hydrolytic activity can influence a quality of eggs during their storage, whereas N-acetyl-beta-glucosaminidase activity could be used as a marker of their freshness.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

POVEZANOST RADA