Studies on the Fermentation of Egg by Lactic Acid Bacteria -II. Change of Protein in Fermented Egg-

유산균(乳酸菌)에 의(依)한 란(卵)의 발효(醱酵)에 관(關)한 연구(硏究) -제(第) 2 보(報) : 발효란중(醱酵卵中)의 단백질(蛋白質) 변화(變化)-

  • Kim, Chang-Han (Department of Animal Husbandary Manufacturing, Kon-Kuk University) ;
  • Ha, Jung-Uk (Department of Food Science and Technology, Kyung Nam University) ;
  • Kim, Si-Goan (Korean Ginseng & Tobacco Research Institute)
  • 김창한 (건국대학교 축산가공학과) ;
  • 하정욱 (경남대학교 식품공학과) ;
  • 김시관 (한국인삼연초연구소)
  • Published : 1983.01.01


This experiment was carried out to investigate the change in protein of pasteurized whole egg with or without added 1% of sugar during fermentation S. lactis, L. casei and S. faecalis were used in this fermentation test. Whole egg showed no phenomenen of coagulation by heating at $58^{\circ}C$ for 30 min, but the patterns in polyacrylamide gel of pasteurized whole egg without sugar added were changed by fermentation, especially in the egg fermented with L. casei. Polyacrylamide gel electrophoretic patterns of pasteurized whole egg added 1% of sugar changed more significantly by fermentation than pasteurized whole egg without sugar added and the most significant change was observed in the bands of conalbumin, preconalbumin, globulin and postalbumin by S. faecalis.