文章基本信息

标题：Effect of Irradiation on Foaming Ability of Liquid Egg White
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作者：Mine Uygun Sarıbay ; Turhan Köseoğlu
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2012
卷号：37
期号：5
出版社：Association of Food Technology, Turkey
摘要：Irradiation is an effective technology to ensure the hygienic quality by eliminating pathogenic microorganisms on egg and egg products and applied in many countries. Liquid egg white is used in the preparation of bakery products especially cake and sponge cake due to foaming properties. In this study, liquid egg white samples were irradiated three different irradiation doses (1 kGy, 2 kGy and 3 kGy). Foaming volume, foaming stability, foaming density, viscosity, pH value of irradiated and unirradiated samples and the changes in secondary structure of proteins were determined by using Infrared Spectroscopy with Attenuated Total Reflectance (ATR-FTIR). Irradiation had no effect on the pH value of liquid egg white. While foaming volume increased with increase of irradiation dose, foaming density, foaming stability and viscosity values decreased. It was determined that effect of irradiation on area of % α-helix and β-sheet which shows the changes in protein secondary structure was found statistically insignificant (P<0.01).
关键词：Irradiation; liquid egg white; foaming ability