Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter KU Leuven
Storage of shell eggs for 28 days at 6 or 23 C converts ovalbumin (which represents over 50% of egg white protein) into its more thermostable intermediate and S-ovalbumin forms. Their increased thermostability causes them to expose their sulfhydryl groups only at higher temperatures than does ovalbumin itself. During pound cake baking, the loss in protein extractability under non-reducing conditions (further taken as a measure of protein network ...