Effect of irradiation on foaming properties of egg white proteins.

@article{Liu2009EffectOI,
  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},
  year={2009},
  volume={88 11},
  pages={
          2435-41
        }
}
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
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