lhom at OCF.Berkeley.EDU
Sat Aug 8 19:54:42 EST 1998
Here in the States, Salmonella contamination of eggs is a significant
problem -- significant enough that in some places it was against the law
to serve raw egg products (such as Caesar salad dressing) in restaurants.
It is often suggested, however, that you can acidify the beaten
egg (with, e.g., lemon juice or vinegar), then heat it to a temperature
that will kill the bugs, but the egg won't get cooked. My question: is
increased thermostability following acidification common among proteins?
Any ideas on how it would stabilize ovalbumin?
Lou Hom >K'93
lhom at ocf.berkeley.edu
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