Effect of irradiation on foaming properties of egg white proteins.

  title={Effect of irradiation on foaming properties of egg white proteins.},
  author={Xiangke Liu and R X Han and H Yun and Kin Cheon Jung and Dong Il Jin and B. D. Lee and Tae Sun Min and Cheorun Jo},
  journal={Poultry science},
  volume={88 11},
To investigate the effects of irradiation on structural and functional properties of egg white proteins, which enhance foaming ability, egg white was separated and irradiated at doses of 0, 2.5, and 5 kGy. The foaming ability of egg white was increased, whereas foam stability was decreased by irradiation. Turbidity and protein oxidation of egg white was increased by irradiation with an increase of irradiation dose. The content of free sulfhydryl and disulfide was not affected by irradiation… Expand
Irradiation of shell egg on the physicochemical and functional properties of liquid egg white.
Results indicated that irradiation of shell egg at lower doses had little negative impact on the physiochemical and functional properties of liquid egg white, but can improve the efficiency of egg processing due to its viscosity-lowering effect. Expand
Effects of irradiation on the structure and properties of glycosylated soybean proteins.
It was proved that irradiation could promote the Maillard reaction between the soybean protein isolate and maltose, and significantly improve the functional properties of the modified protein, providing theoretical and technical support for expanding the application of the soy protein isolate in the food industry. Expand
Effect of ultrasound-irradiation combined pretreatment on the foamability of liquid egg white.
Circular dichroism spectroscopy analysis revealed that the pretreatment decreased α-helix and β-sheet of the ovalbumin, ovotransferrin, and lysozyme, which bring out the improvement of LEW foamability. Expand
Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin
Abstract The aim of this work was to study the effect of fish scales gelatin (FSG) on the foam and interfacial properties of subcritical water (SW) treated egg white protein (EWP) systems. The foamExpand
Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review.
The mechanisms involved in protein structure modification are introduced and the structure-functionality relationships are described and some have been shown to improve protein functionality for particular treatment conditions and product forms. Expand
The secondary structure of proteins in liquid, frozen, and dried egg-white samples: Effect of gamma irradiation treatment
ABSTRACT In this study, the effect of gamma irradiation treatment on the secondary structure of the whole egg-white proteins was investigated. Liquid, frozen, and dried egg-white samples wereExpand
Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder
It is suggested that the use of low-dose EB irradiation (≤2 kGy) could improve microbial safety and foaming ability of the WEP with minimal quality changes. Expand
Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein
Abstract This study investigated the impact of free radical-induced aggregation by a redox pair (ascorbic acid + H2O2) on physicochemical characteristics, structure, and rheology as well as theExpand
Effects of gamma radiation on microbial, physicochemical, and structural properties of whey protein model system.
Results suggested that gamma radiation could be applied to whey protein solution for purposes of reducing microbial counts and cross-linking protein molecules. Expand
Application of pulses cooking water as functional ingredients: the foaming and gelling abilities
Recent interest in pulses has resulted in the application of their cooking water (PCW) as replacement for egg white in meringues. Nonetheless, scientific understanding of their chemical composition,Expand


The effect of irradiation on the functional properties of spray-dried egg white protein
Abstract The foaming properties of spray-dried egg white powder were examined as a function of dosage with ionizing radiation. Foam stability was studied by a micro-conductimetric method. A markedExpand
Improvement of foaming ability of egg white product by irradiation and its application
Abstract To investigate the enhancement of foaming abilities of liquid egg white (LEW) and egg white powder (EWP) by irradiation and its application for bakery product, LEW and EWP were irradiated atExpand
Effect of irradiating shell eggs on quality attributes and functional properties of yolk and white
The dramatic decrease in the viscosity of egg white by irradiation will improve flow of liquid egg white or liquid whole egg, which could be highly useful for egg processing. Expand
Gamma Irradiation of Shell Eggs. Internal and Sensory Quality, Physicochemical Characteristics, and Functional Properties
Abstract Fresh shell eggs subjected to gamma irradiation (0.97, 2.37 and 2.98 kGy) showed marked deterioration in internal quality as indicated by the loss in Haugh values and yolk colour. SensoryExpand
Effect of γ-irradiation on the molecular properties of ovalbumin and ovomucoid and protection by ascorbic acid
Abstract To elucidate the effect of gamma-irradiation on the molecular properties of ovalbumin and ovomucoid, the secondary and tertiary structure and molecular weights of the proteins were examinedExpand
The Effect of γ-Irradiation on Egg White Proteins (Preliminary Report)
When egg white was irradiated, changes of anti-tryptic action and lytic action were not observed, but in preparated ovomucoid and lysozyme their biological activities were decreased with the increase of irradiated doses. Expand
Comparison between irradiated and thermally pasteurized liquid egg white on functional, physical, and microbiological properties.
A comparative study was undertaken to determine the effect of irradiation and thermal pasteurization on the functional, physical, and microbiological properties of liquid egg white (LEW). The LEW wasExpand
Changes of hen eggs and their components caused by non-thermal pasteurizing treatments I. gamma irradiation of shell eggs
Shell eggs have been irradiated with increasing radiation doses in the 0.5-3.0 kGy dose range and various non-microbiological changes, important from the point of view of consumer quality, have beenExpand
Physical and Functional Properties of Gamma Irradiated Liquid Egg White
Results obtained in these studies indicate that ionizing radiation as a means of pasteurizing egg products has excellent potential, and the ability of radiation pasteurization to control Salmonella in egg Products has been amply demonstrated. Expand
Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment.
The sulfhydryl (SH) content of egg white proteins (10% v/v or 9.64 mg of protein/mL) after heat (50−85 °C) and combined heat- and high-pressure treatments (100−700 MPa, 10−60 °C) was determined usingExpand