Observations on the Reactivity of −2‐Thiobarbituric Acid‐Reactive Substances in Dried Whole Egg Powder
- 1 March 1966
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 31 (2) , 223-225
- https://doi.org/10.1111/j.1365-2621.1966.tb00484.x
Abstract
SUMMARY: The production of 2‐thioharhituric acid‐reactive substances (TBRS) during storage of dried whole egg powders was temperature‐ and time‐dependent. Some of the TBRS occurred as a hound form with egg proteins, the lipo‐protein fraction contained considerably more bound TBRS than did the other water‐soluble proteins. Malonaldehyde (MA), as an example of TBRS, was more reactive than glucose with egg white proteins.Keywords
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