Egg fractionation

Commercially albumins are obtained from avian eggs, fractionated blood products of human or bovine origin, or from plant sources such as soy bean. 

Studies on flumequine administered to laying hens at a dosage of 200 mg/ L water for 5 consecutive days showed that residues in eggs were present from day 2 of treatment to day 11 after the end of treatment (166). Higher accumulation of residues occurred in egg white than in the yolk. Concentrations in egg white increased with a tendency to plateau during the treatment, but in the yolk it dropped before the end of treatment (167). The slopes of those depletion curves were more pronounced for egg white than yolk 4 days after the end of treatment, the ratio of the residue levels in those egg fractions became inverted, to proceed threafter in parallel lines. 

Awade, A.C. 1996. On hen egg fractionation Applications of liquid chromatography to the isolation and the purification of hen egg white and egg yolk proteins. Z Lebensm [Inters Forsch 202 1-14. 

Special heating conditions were used for certain foods. Eggs were fried in the form of patties in addition to the more conventional forms. Egg patties were prepared by heating egg mixture or egg fraction for 1 hour at 95 C in a petri plate/ a procedure that by itself causes no mutagen to form. Milk samples were heated to vigorous reflux for periods up to 240 min. or were reduced in volume by 50% and 25% by vigorous boiling. 

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See also in sourсe #XX -- [ , ]

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