Activity of various hydrolytic enzymes in chicken egg-white during egg storage (CROSBI ID 80960)
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Podaci o odgovornosti
Tripić, Tamara ; Škrtić, Ivan ; Vitale, Ljubinka
engleski
Activity of various hydrolytic enzymes in chicken egg-white during egg storage
In order to obtain an insight into possible changes of proteins in chicken egg-white upon aging, its pH, protein concentration and activities of hydrolytic enzymes were followed during four months of eggs storage. In eggs kept after laying a rise of egg-white pH and a slow decrease of soluble proteins content, were observed. Activity of broad specificity aminopeptidase, glutamyl aminopeptidase and cholinesterase persisted during the whole storage period. A small but significant fall of the broad specificity aminopeptidase activity and a rise of activity of the other two enzymes, were late events of egg`s aging. On the contrary, activity of egg-white N-acetyl-beta-glucosaminidase had a steep decline and was completely lost after 30 days of storage. Thus, aminopeptidases and cholinesterase by their hydrolytic activity can influence a quality of eggs during their storage, whereas N-acetyl-beta-glucosaminidase activity could be used as a marker of their freshness.
chicken egg storage; egg-white; aminopeptidase; cholinesterase; N-acetyl-beta-glucosaminidase
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