Effect of temperature and time of storage on protein stability and anti-salmonella activity of egg white.

Abstract : Hen egg white contains numerous molecules of interest for human health, including antimicrobial proteins. Little information is available concerning changes in the antimicrobial activity of egg white during storage; therefore, we analyzed the potential of egg white to inhibit growth of Salmonella enterica serovar Enteritidis following storage at 4, 20, or 37°C for 30 days prior to inoculation. Egg white displayed higher anti-Salmonella activity after a few days of storage at 20 and 37°C. The rate of increase in activity was more rapid and pronounced at the higher temperature. However, egg white stored at 20°C retained higher antimicrobial activity than that of egg white stored at 4 or 37°C, when the entire storage period is taken in consideration. In contrast, storage of egg at 37°C for more than 14 days reduced the bacteriostatic potential of egg white. Statistical analyses revealed a correlation between pH and the antimicrobial activity of egg white. Moreover, diminished antimicrobial activity was associated with degradation of ovalbumin and ovotransferrin, as assessed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and mass spectrometry. However, the fluctuation in anti-Salmonella activity of egg white could not be related to any variation of trypsin-like, chymotrypsin-like, or gelatinolytic activities that potentially account for degradation of antimicrobial egg white proteins.
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Submitted on : Friday, September 7, 2012 - 3:41:45 PM
Last modification on : Wednesday, March 21, 2018 - 4:08:07 PM

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  • HAL Id : hal-00729488, version 1
  • PUBMED : 20828465

Citation

S. Rehault-Godbert, Florence Baron, S. Mignon-Grasteau, V. Labas, Michel Gautier, et al.. Effect of temperature and time of storage on protein stability and anti-salmonella activity of egg white.. Journal of Food Protection, International Association for Food Protection, 2010, 73 (9), pp.1604-12. ⟨hal-00729488⟩

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