The effect of heat and other factors on whole egg and its constituents



Published work on the effects of heat and storage on egg white and some of its constituent proteins is reviewed; this is mostly devoted to studies of the heat denaturation of ovalbumin. Papers on egg yolk and its constituents cover investigations on ‘gelation’ and autoxidation, and a few studies on the effects of heat, storage in the frozen state and mechanical treatment of whole egg are reported.