Change in the Ratio of Nitrogenous Fractions to Dissolved Protein Content in Egg Melange in Freeze-Drying (Izmenenie Sootnosheniya Azotistykh Fraktsii I Soderzhaniya Rastvorimykh Belkov Yaichnogo Melanzha Pri Sublimatsionnoi Sushke)

摘要

It was found that the content of water-and salt-soluble proteins in egg melange (egg white and yolk mixed in their natural ratio), when dehydrated in the temperature range from 40 to 50C, changes insignificantly, whereas at a temperature of 60C the content is reduced by 20-22% from the initial level. It was also found that the dehydration process is accompained by a decrease in the quantity of protein nitrogen and an increase in the quantity of nonprotein nitrogen. The degree of change in these nitrogen fractions is most clearly expressed at 60C. Taking into account the duration of the process, the optimum temperature for drying the egg melange is 50C. (Author)