Abstract
Hen's egg white contains several kinds of proteins, and these are of good quality balanced well in essential amino acids. However, the egg white as processed goods are of limited application on these days. One of the reasons of this limitation was thought to be due to a strong thermal coagulation of egg white. Accordingly, we investigated to find the reducing methods of thermal coagulation of egg white solution. By foaming treatment on native egg white using hand mixer, electric foamer or Waring blender, the thermal coagulation was respectably reduced. The relationship between the freshness of hen's egg and the thermal coagulation was pursued, and it was found that the reducing effect of thermal coagulation by foaming was brought into full play on moderately fresh egg (over 1. 07 of specific gravity) and scarcely on stale egg (under 1. 05 of s. g.). The addition of organic acids (citrate etc.) and oxidizing reagents (hydrogen peroxide, performic acid) before foaming treament facilitated the effect. Irradiations of ultra violet light or supersonic waves on egg white gave an impetus to reducing thermal coagulation. From the results of experiments using several kinds of proteases, pepsin was the most effective on reducing thermal coagulation. Next, a flavinogenic strain of Eremothecium ashbyii was cultured in the medium of egg white solution treated with foaming and additions of the reagents. The mycelia grow up excellently in this medium containing citrate similarly to the medium of peptone.
