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Residual Avid in Activity in Cooked Egg White Assayed with Improved Sensitivity
Article first published online: 25 AUG 2006
DOI: 10.1111/j.1365-2621.1991.tb05361.x
1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
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How to Cite
DURANCE, T. D. (1991), Residual Avid in Activity in Cooked Egg White Assayed with Improved Sensitivity. Journal of Food Science, 56: 707–709. doi: 10.1111/j.1365-2621.1991.tb05361.x
Publication History
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/19/90; revised 10/27/90; accepted 11/15/90.
- Abstract
- References
- Cited By
ABSTRACT
An assay, based on binding of the dye 2–(4'hydroxyazobenzene)-benzoic acid (HABA) and widely used in studies of avidin in liquid systems, was combined with an aqueous extraction method and used to assay avidin in cooked egg white. The method was validated for linearity of response to increasing avidin concentrations, precision, accuracy, recovery and sensitivity. Mean residual avidin activity in fried, poached and boiled (2 min) egg white was 33, 71 and 40% of the activity in raw egg white.