ABSENCE OF MUTAGENIC RESPONSE FROM EXTRACTS OF MAILLARD BROWNED EGG ALBUMIN
Date of Original Version
The mutagenicity of a Maillard browned egg albumin/glucose mixture was evaluated using the Salmonella‐mammalian microsome plate assay. Three parts of egg albumin were mixed with two parts glucose and the moisture content adjusted to 15%. The mixture was browned by storage at 37°C and 68% relative humidity for 0, 20, or 40 days. The samples were fractionated into lipid‐soluble and water‐soluble components and each fraction was tested for mutagenicity. No mutagenic response was observed in any of the samples tested. Copyright © 1980, Wiley Blackwell. All rights reserved
Journal of Food Science
PINTAURO, STEPHEN J., GREGORY V. PAGE, MYRON SOLBERG, TUNG‐CHING ‐C Lee, and C. O. Chichester. "ABSENCE OF MUTAGENIC RESPONSE FROM EXTRACTS OF MAILLARD BROWNED EGG ALBUMIN." Journal of Food Science 45, 5 (1980): 1442-1443. doi:10.1111/j.1365-2621.1980.tb06578.x.