Effect of Irradiation on the Mixture of Egg White Proteins Responsible for Foaming Property
0
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Irradiation of egg white increased foaming ability significantly. To investigate the protein modification by irradiation responsible for the increase of foaming ability, 3 major egg white proteins were purchased and mixed(7.7g/L ovalbumin, 1.8g/L ovotransferrin, 0.5g/L lysozyme) as a model system and irradiated at 0, 2.5, and 5kGy. The different protein expressions were evaluated using 2-D electrophoresis and it was found that ovotransferrin was cleaved by irradiation and molecular weight and isoelectric point were changed. In addition, many uncharacterized proteins were found and it indicated that irradiation modified proteins randomly but mainly fragmentation was observed. Therefore, it can be concluded that protein fragmentation of 3 major egg white proteins responsible for foaming ability may be the main reason for the improvement of foaming ability.
Abstract
Irradiation of egg white increased foaming ability significantly. To investigate the protein modification by irradiation responsible for the increase of foaming ability, 3 major egg white proteins were purchased and mixed(7.7g/L ovalbumin, 1.8g/L ovotransferrin, 0.5g/L lysozyme) as a model system and irradiated at 0, 2.5, and 5kGy. The different protein expressions were evaluated using 2-D electrophoresis and it was found that ovotransferrin was cleaved by irradiation and molecular weight and isoelectric point were changed. In addition, many uncharacterized proteins were found and it indicated that irradiation modified proteins randomly but mainly fragmentation was observed. Therefore, it can be concluded that protein fragmentation of 3 major egg white proteins responsible for foaming ability may be the main reason for the improvement of foaming ability.
참고문헌 (17)
- Ball, H. R, "Physical and functional properties of gamma irradiated liquid egg white", Poultry Sci, 47, pp.1481~1487 (1968)
- Clark, D. C, "The effect of irradiation on the functional properties of spray-dried egg white protein", Food Hydrocollids, 5, pp.541~548 (1992)
- Damodaran, S, "Amino acids, peptides, and proteins. Fenema’s Food Chemistry" (2007), CRC press
- Donovan, J. W, "A differntial scanning calorimetric study of the stability of egg white to heat denaturation", J. Sci. Food Agric, 26, pp.73~83 (1975)
- Filali-Mouhim, A, "Lysozyme fragmentation induced by γ-iradiolysis", Int. J. Radiat. Biol, 72, pp.63~70 (1997)
- Rong Xun Han, "Comparative Study of Protein Profile during Development of Mouse Placenta", Reproductive & Developmental biology, 31(4), pp.253~269 (2007), 한국동물번식학회
- Lechevalier, V, "Ovalbumin, Ovotransferrin, Lysozyme: three model proteins for structural modifications at the air-water interface", J. Agric. Food Chem, 51, pp.6354~6361 (2003)
- Liu, X. D, "Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room temperature storage", Radiat. Phys. Chem, 78, pp.589~591 (2009)
- Ma, C. Y, "Gamma irradiation of shell eggs. Internal and sensory quality, physicochemical characteristics, and functional properties", Canadian Inst. Food Sci. Technol. J, 23, pp.226~232 (1990)
- Marija, V, "Gamma-radiation induced damage of proteins in the thick fraction of egg white", J. Serb. Chem. Soc., 11, pp.1255~1262
- Moon, S, "Effect of gamma irradiation on the molecular properties of ovalbumin and ovomucoid and protection by ascorbic acid", Food Chem, 74, pp.479~483 (2001)
- Phillips, L. G, "Standardized procedure for measuring foaming properties of three proteins, a collaborative study", J. Food Sci, 55, pp.1441~1444 (1990)
- SAS, "The SAS System for Windows" (2002), SAS Institute Inc
- Schuessler, H, "Oxygen effect in the radiolysis of proteins", Int. J. Radiat. Biol, 45, pp.267~281 (1984)
- Song, H. P, "Improvement of foaming ability of egg white product by irradiation and its application", Radiat. Phys. Chem, 78, pp.217~221 (2009)
- Van der Plancken, I, "Change in sulfhydryl content of egg white proteins due to heat and pressure treatment", J. Agric. Food Chem, 53, pp.5726~5733 (2005)
- Wong, Y. C, "Comparison between irradiated and thermally pasteurized liquid egg white on functional, physical, and microbiological properties", Poultry Sci, 75, pp.803~808 (1996)