Bircan C, Barringer S A
Department of Food Science and Technology, Ohio State University, Columbus, OH, USA.
J Microw Power Electromagn Energy. 2002;37(2):89-96. doi: 10.1080/08327823.2002.11688472.
Changes in water and ion binding that occur during egg protein denaturation can be detected by measuring the dielectric properties. The dielectric properties of egg yolk, egg white and egg ovalbumin were tested from 25 to 105 degrees C at 11 frequencies from 300-2450 MHz. DSC was used to determine the temperature of protein denaturation. Both the dielectric constant and loss factor of egg yolk decreased due to denaturation of the protein lipovitellin. The dielectric constant increased at the initial denaturation and decreased after the complete denaturation and aggregation of egg ovalbumin in both egg white and ovalbumin.
通过测量介电特性，可以检测卵蛋白变性过程中发生的水和离子结合变化。在25至105摄氏度范围内，于300 - 2450 MHz的11个频率下测试了蛋黄、蛋清和卵清蛋白的介电特性。采用差示扫描量热法（DSC）测定蛋白质变性温度。由于脂蛋白卵黄磷蛋白变性，蛋黄的介电常数和损耗因子均降低。在蛋清和卵清蛋白中，卵清蛋白开始变性时介电常数增加，完全变性和聚集后介电常数降低。
