Change in Electrophoresis Patterns of Liquid Egg White Due to Heat

Heating normal egg white (pH 9.0) 3.5 min. at 57° C. altered electrophoretic patterns. Lysozyme, component 18, globulins, and ovomucoid were less intense. After being heated to 59° C., component 18 was nearly absent from electrophoretic patterns. Heating egg white, after stabilizing it with lactic acid and aluminum sulfate (pH 7.0), for 3.5 min. at 60° C. did not severely alter the major protein components. Component 18, however, was eliminated by the commercial 60° C. treatment