Thermostabilization of ovalbumin in a developing egg by an alkalinity-regulated, two-step process

H Hatta1, M Nomura, N Takahashi

  • 1Department of Food and Nutrition, Kyoto Women's University, Japan.

Summary

The conversion of ovalbumin to heat-stable S-ovalbumin is slower in fertile eggs than unfertile ones. This difference is attributed to the alkalinity of egg white during incubation.