Effect of irradiation on foaming properties of egg white proteins

• Published in: Poultry science Vol. 88; no. 11; pp. 2435 - 2441
• Main Authors: Liu, X.D, Han, R.X, Yun, H, Jung, K.C, Jin, D.I, Lee, B.D, Min, T.S, Jo, C
• Format: Journal Article
• Language: English
• Published: Oxford, UK Poultry Science Association 01.11.2009; Oxford University Press
• Subjects: Animals; Chickens; disulfide bonds; egg proteins; Egg Proteins - chemistry; Eggs - radiation effects; foaming properties; Food Irradiation; gel electrophoresis; ovalbumin; oxidation; Oxidation-Reduction; protein structure; protein subunits; sulfhydryl groups; Surface Properties; turbidity; protein modification; two-dimensional electrophoresis; foaming ability; egg white; irradiation
• ISSN: 0032-5791; 1525-3171
• DOI: 10.3382/ps.2009-00063

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. According to 2-dimensional electrophoresis analysis, it was demonstrated that protein scissions are the main changes caused by irradiation and this protein modification may be the main reason for the improvement in foaming ability of egg white.