• Korean Journal of Human Ecology
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• v.4 no.1
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• pp.62-67
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• 2001

Effects of irradiation on the physical and functional characteristics of egg whites were investigated. Fresh shell eggs were irradiated at 0, 0.5, 1.0, 2.0 and 3.0kGy. Egg whites were separated from eggs kept at 3$0^{\circ}C$ for 2hr. There was a considerable decrease in viscosity of egg whites with irradiation. Irradiation made egg whites darker and less greenish. The foaming properties including foaming ability and stability were examined. Irradiation led to increase in whipping power and decrease in drainage in an irradiation dose-dependent manner. These results showed that irradiated egg whites had good foaming ability and stability.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.65-75
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• 2014

This study prepared steamed eggs at various ratios of yolk and white in packaged liquid eggs to investigate the quality characteristics of steamed eggs through sensory tests and analyses of water content, color, pH and texture profiles. The results are expected to be used in developing steamed egg products and preparing processed egg dishes. Moisture contents of steamed egg samples increased with increased percentage of egg white. Hunter color values of L(lightness) also increased with increased percentage of egg white, while a(redness) and b(yellowness) decreased. Moreover, pH increased with increased percentage of egg white. Texture profile analyses in hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly with increased percentage of white, but adhesiveness was not significantly different. As the results of sensory test, yellowness increased with increased percentage of yolk. Roasted nutty smell was highest in the steamed egg sample prepared with 250g yolk and 200g white, and fishy smell increased and boiled egg smell decreased with increased percentage of white. Roasted nutty taste and fishy taste increased with increased percentage of white. In contrast with brittleness, hardness, springiness, and chewiness decreased with increased percentage of egg white. The acceptance score was high in the steamed egg samples prepared with a ratio of egg yolk 250/egg white 200 or egg yolk 150/egg white 300.

• KOREAN POULTRY JOURNAL
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• v.20 no.3 s.221
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• pp.111-113
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• 1988

닭의 계란은 크게 세부분- 난황(Yolk), 난백(Albumen)과 난각(Egg Shell)-으로 나뉜다. 종란속에서 병아리(계태아: 鷄胎兒)가 자랄 때에, 난황과 난백이 어떠한 역할을 하는가를 검토하여 보기로 한다.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.30-33
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• 2002

The quality of an angel food cake prepared with albumen of irradiated eggs was investigated. Fresh shell eggs were irradiated at various doses up to 3 kGy. Egg white from irradiated eggs decreased the specific gravity and increased the pH of cake batter. The specific volume and expansion ratio of the cake increased by the use of albumen from irradiated eggs. Egg white from irradiated eggs made the crust color of cake darker, more reddish and yellowish. The textural characteristics of the cake were also affected by irradiation. Irradiation caused a decrease in hardness, gumminess and brittleness and an increase in cohesiveness and springiness. Overall, egg white from irradiated eggs apeared to make an angel food cake softer than that of non-irradiated egg white.

• Korean Journal of Poultry Science
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• v.17 no.3
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• pp.211-216
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• 1990

This study was undertaken to find out the effect of egg albumen concentration and addition of sugars on heat stability of egg albumen gel after heat treatment at $95^{\circ}C$ for 30 minutes or at $120^{\circ}C$ for 30 minutes. The hardness of albumen gel was decreased rapidly and the lightness and yellowness was decreased slowly as egg albumen was diluted regardless of heating condition. The cohesiveness was increased as the protein concentration was decreased at below 8.3%. The hardness of albumen gel was decreased by the addition of over 2.5% sucrose, and the cohesiveness was decreased slightly with the addition of sucrose. The addition of glucose improved the cohesiveness and decreased lightness remarkably after heat treatment at 120% for 30 minutes.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.191-196
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• 1999

The standard cooking method of Soondae, a famous traditional sausage type food in Korea, was proposed and the applicability of porcine plasma and egg white as the substitute of the porcine blood was investigated for the improvement of off-flavor, rancidity, and acceptability of Soondae. Sensory evaluation suggested Soondae prepared with 15% porcine blood most preferred. The cooking yields, water absorption capacity and hardness of plasma and egg white added Soondae were decreased compared with those of original porcine blood Soondae. The overall results of sensory evaluation suggested the possibility of using porcine plasma or egg white as a substitute for the porcine blood in Soondae.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.363-368
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• 1991

To fortificate protein to soybean curd, 0, 20, 40, 60 and 80% (v/v) of egg white (EW) were added to soybean milk for the soybean curd preparation, respectively. Moisture, $Ca^{2+}$, crude lipid and ash content of the curd were decreased as EW increased whereas protein content, weight and volume, $Mg^{2+},\;K^{+},\;and\;Na^{+}$ incresed, and hardness also increased. In addition, coagulating temperature and hardness were lowered as EW increased. Color and taste panel score were not significantly different (p<0.01), however, texture and flavor score were lowered over 60% (v/v) EW addition. By adding EW (20, 40, 60 and 80%), sulfur containing amino acids were enriched 0.63, 1.20, 1.76 and 2.36 times, respectively compared to the control(0%).

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.187-192
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• 2001

The repeatabilities on Yolk percentage and yolk to albumen (Y:A) ratio of the eggs produced consecutively were investigated. The differences between two yolk lines in major egg characteristics were also evaluated. The investigations using one hundred ISA-Brown layers were conducted at 29 wk, 33 wk, 38 wk, and 43 wk of age. At the initiated age (29 wk of age) of the experiments, the birds producing eggs with lower or higher Y:A ratio than the overall mean Y:A ratio were classified as Low Yolk Line (LYL) or High Yolk Line (HYL), respectively. Overall, the eggs of LYL were significantly (P<0.05) lighter in yolk weight and lower in yolk percentage for the whole egg weight and Y:A ratio, but heavier in egg weight, albumen weight, and shell weight than those of HYL. The overall mean correlations among the three consecutive laying days in Y:A ratio showed highly significant (P<0.001) in both lines. At four different ages, the mean phenotypic correlation coefficients (r$_{p}$) among the three consecutive laying days in Y:A ratio also had very high significant(P<0.01 ~ 0.001) positive values. The egg weight was more closely associated with albumen weight than with yolk weight in both yolk lines.s.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.568-573
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• 2008

The allergenicity of treated chicken egg whites (EW) was evaluated by a passive cutaneous anaphylaxis (PCA) test, immunoblot analysis, and a mouse model of food anaphylaxis. The results of the PCA test revealed that treatment with 0.3% NaOH (w/v) decreased the antigenicity of native EW to 1/4. In addition, treatment with heat ($121^{\circ}C$, 30 min) or 1% NaOH (w/v) decreased the antigenicity to 1/8 and combined treatment with 1% NaOH (w/v) and heat ($70^{\circ}C$, 15 min) decreased the antigenicity to 1/32 of that of the native EW. Immunoblot analysis revealed that the density of EW protein bands decreased in response to heat treatment, and were almost not detectable following the combined treatment. Finally, the murine model of EW anaphylaxis revealed that the mean score of systemic anaphylactic symptoms in EW challenged mice was 1.85, while the mean score in mice challenged with EW that that had been subjected to the combined treatment was only 0.20. The results of this study indicate that the most effective method of reducing EW allergenicity is combined treatment with 1% NaOH (w/v) and heat ($70^{\circ}C$, 15 min).

• Korean Journal of Poultry Science
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• v.16 no.3
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• pp.157-167
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• 1989

Pretreatment of egg white and ion exchange resins was attempted to separate lysozyme from egg white efficiently. Apparent viscosity of egg white could be decreased to 3cp by homogenization for 30 minutes at 2, 000rpm and ultrasonication for 45 minutes. The result of testing adsorption capacity of lysozyme was as follows； CM-Sephadex C-25 ＞Duolite C464＞Amberlite C-50＞Dowex MSC-1＞Amberlite IRC-50＞Amberlite IRC-84. Although CM-Sephadex C-25 showed highest adsorption capacity of lysozyme, egg white could not eluted easily. Duolite Cf64 was selected based on relatively high lysozyme adsorption and good egg white eluting property for separation of egg white lysozyme. Na$^{＋}$ form of Duolite C-464 was most effective on adsorption of Iysozyme. To separate lysozyme from egg white efficiently rinse buffer and eluting solution were selected 0.1M sodium phosphate buffer at pH 6.5 and 10% ammonium sulfate respectively. After separating lysozyme from egg white, foaming power of egg white was decreased to 85.3%. Color of egg white gel was not changed while hardness of egg white gel was decreased by 30% after separating lysozyme. However, elasticity of egg white gel was increased by 13% in lysozyme-separated egg white.