RESIDUAL AVIDIN ACTIVITY IN COOKED EGG-WHITE ASSAYED WITH IMPROVED SENSITIVITY

被引：17

作者：

DURANCE, TD

机构：

[1] Dept of Food Science, Univ of British Columbia, Vancouver, British Columbia, V6T 1W5

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05361.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An assay, based on binding of the dye 2-(4'hydroxyazobenzene)-benzoic acid (HABA) and widely used in studies of avidin in liquid systems, was combined with an aqueous extraction method and used to assay avidin in cooked egg white. The method was validated for linearity of response to increasing avidin concentrations, precision, accuracy, recovery and sensitivity. Mean residual avidin activity in fried, poached and boiled (2 min) egg white was 33, 71 and 40% of the activity in raw egg white.

引用

页码：707 / &

共 17 条

[1]

Cook F., 1986, EGG SCI TECHNOLOGY, P141

[2] INCREASE IN STABILITY OF AVIDIN PRODUCED BY BINDING OF BIOTIN - DIFFERENTIAL SCANNING CALORIMETRIC STUDY OF DENATURATION BY HEAT [J].