Effects of the Storage in an Atomosphere of Carbon Dioxide on Ovomucin

The yolk index of newly laid egg was 0.50, while that of the egg stored at 30°C for 15 days in an atmosphere of carbon dioxide at a pressure of 2 kg/cm² and in air was 0.43 and 0.25, respectively.

The carbohydrate content of ovomucin gel (B) obtained from the eggs stored in an atmosphere of carbon dioxide was higher than that of ovomucin gel (B) obtained from the eggs stored in air.

The free boundary electrophoretic pattern of ovomucin gel (B) obtained from the eggs stored in an atmosphere of carbon dioxide consisted of two peaks, and the relative mobility of each peak showed the same value as that of the corresponding each peak of ovomucin gel (B) obtained from newly laid egg white.

The fractionation pattern obtained by density gradient column electrophoresis of ovomucin gel (B) obtained from the eggs stored in an atmosphere of carbon dioxide showed two peaks, peak-F and peak-S, while that of the eggs stored in air showed a considerable diminution in peak-F.

From these results, discussion was made about the occurrence and mechanism of egg white thinning when eggs were stored in an atmosphere of carbon dioxide.