AbstractStorage of spray‐dried whole egg and egg‐milk mixture for about a year at 3–5°C resulted, in both cases, in a marked reduction in the proportion of insoluble proteins and an equally marked increase in the inert lipoprotein fraction of the soluble proteins; this fraction was clearly derived from the low density fraction of the yolk. Storage of frozen liquid egg for about a year in the frozen state resulted in the insoluble protein fraction of the thawed egg having more water bound in it than did the corresponding fraction of the freshly‐frozen egg, but in neither case did the insoluble proteins have as much water bound with them as those of the reconstituted spray‐dried samples. Spray‐drying results in only a partial reduction in the contents of ovalbumin, ovomucoid and conalbumin, and addition of milk to the whole egg before spray‐drying improves the stability of these proteins. They appear to be little changed by freezing and storing in the frozen state. There is evidence that ovalbumin is present in a more stable form in processed egg products than in ne
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