Characterization of the exudate from cooked shell eggs

Abstract

Boiled and peeled eggs stored in Cryovac bags at 5°C produced a greenish-yellow fluorescent exudate.The amount of exudate increased from 1.26% at 1 day to 2.7% at 7 days, with no further increase on storage. The freeze-dried exudate contained 61 % protein, 21.25% carbohydrate, and 8.9% minerals.Chromatography of the exudate on Sephadex G-50 produced five fractions. The first two fractions, based on biological activity and chemical analysis, appeared to be ovomucoid-like. Fractions 3 and 4 contained large amounts of carbohydrate but their exact nature could not be established. Fraction 5 was fluorescent and appeared to be a component of the flavoprotein moiety in albumen.

Heat Induced Cleavage of Flavoprotein in Hard Cooked Eggs

“…Earlier it was shown that the exudate was rich in protein, namely ovomucoid (Nath et al, 1972). From the present data, it is clear that albumen dialyzate is rich in carbohydrate and low in protein.…”

“…Exudate was prepared as described earlier (Nath et al, 1972) and a 2% solution was dialyzed against distilled water. The dialyzate was either concentrated on a rotary evaporator or used directly for spectral analysis.…”

“…Eggs cooked in water at 93°C. for 20 min., peeled and packaged in Cryovac bags, gave out an exudate which was rich in ovomucoid and contained some components of the egg white flavoprotein system (Nath et al, 1972).…”

Factors Affecting the Growth of Pseudomonas fluorescens in Liquid Egg White

“…This observation is also supported by the growth curve obtained with albumen with added egg exudate. The exudate is proteinaceous and rich in carbohydrate and also contains some riboflavin (13).…”

“…Egg exudate. Cooked egg exudate was prepared and freeze-dried as described by Nath et al (13). Eggs that are cooked, peeled, and packaged in Cryovac bags give out a greenish-yellow liquid.…”