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Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Desugaring of egg liquid before drying results in better storage stability of egg powder.
Reason (R) : Bacterial, yeast and enzymatic fermentation methods are used for desugaring of egg liquids
In light of the above statements, choose the correct answer from the options given below.
EXPLANATION
Processed Egg Products
- Assertion (A) is True: Raw liquid egg albumen contains approximately $0.3\text{--}0.5\%$ free glucose. During dehydration and subsequent warm storage of egg powder, free glucose reacts with amino groups of proteins and phospholipids (cephalin) via the non-enzymatic Maillard reaction, producing brown discoloration, insolubility, and off-flavors. Desugaring (removal of free glucose) prior to drying is mandatory for long-term storage stability.
- Reason (R) is True: Desugaring is commercially carried out by:
- Yeast fermentation (Saccharomyces cerevisiae)
- Bacterial fermentation (Enterobacter aerogenes or Streptococcus lactis)
- Enzymatic oxidation using fungal glucose oxidase and catalase.
- Relationship: While both statements are true, (R) lists the methods of desugaring rather than explaining the chemical basis of why desugaring prevents Maillard deterioration.
Explanation not matching this question?
क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?
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