卵白の加熱における硫化水素の発生について(卵白添加牛乳の基礎的性質-3-)

概要

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As a fundamental problem in the treatment of foods containing egg white, conditions of developing H2S in heating egg white solutions and influences of the addition of sugar, sugar alcohol and milk on the development of H2S were examined. The developed amounts of H2S by aeration from egg white solution increased with the rise of temperature in linear relation between 60° and 90°, whereas that increased steeply with the rise of pH from 6-7 to 9-10, and then decreased in the higher range of pH than 9-10. It was a considered probable that the temperature and pH did not exert any influence on recovering H2S in solution by aeration, but that they brought about certain effects on the reaction of the partial breakdown of proteins in egg white. It was elucidated that sugar-alcohol suppressed the development of H2S much more than sugar, in which monosaccharide did more than disaccharide. Although milk contains only 4-5% of lactose, the dialized part of milk suppressed the development of H2S much more than the dializable part of milk or whole milk. So it was estimated that the dialized part of milk, probably proteins in milk, may have influenced the partial breakdown of egg white proteins.
社団法人日本畜産学会の論文