Abstract
We have studied the possibility to use a heat stable protein of egg white in enteral hyperalimentation. At first, the egg white protein solution was found to become turbid or to coagulate on heating at 100°C in the presence of Ca2+. We have developed an egg white protein solution which did not coagulate on heating even in the presence of Ca2+. The egg white solution, which coagulated at pH 7.0, became non-coagulative at pH 9.0 even when the autoclaving time in the preparation of the TEW (treated egg white) solution was extended from the conventional time (10min) to 60 or 120 min. Further, the TEW solution autoclaved for 120min was made non-coagulative at pH 7.0 by using calcium glycerophosphate in place of CaCl2 as the calcium source. Next, the solution of enteral hyperalimentation containing all of the five nutritional components was prepared by mixing the TEW solution, calcium glycerophosphate and the other nutrients. A clear and nutritionally complete solution without the thermal coagulation was finally prepared. Accordingly, the non-thermal-coagulating protein of egg white is expected to be widely useful, not only for enteral hyperalimentation, but also for other foods, such as egg white drink, or for the microbiological industries.
