ANALYSIS OF AVIDIN OF HENS EGG WHITE POWDER
- VernacularTitle:鸡蛋蛋清粉中抗生物素蛋白的分析
- Author:
Shurong ZOU
;
Qipei LIU
;
Naijing WANG
;
- Publication Type:Journal Article
- Keywords:
hens egg white powder;
avidin;
biotin
- From:
Acta Nutrimenta Sinica
1956;0(02):-
- CountryChina
- Language:Chinese
-
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℃.
