Min B R, Nam K C, Lee E J, Ko G Y, Trampel D W, Ahn D U
Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA.
Poult Sci. 2005 Nov;84(11):1791-6. doi: 10.1093/ps/84.11.1791.
Shell eggs were irradiated and the physico-chemical, and functional properties of egg yolk and white were determined. The color of egg yolk was not affected, but the viscosity of egg white was dramatically lowered and became watery by irradiation. The foam capacity and foam stability of egg white were significantly decreased due to protein oxidation by irradiation. However, the texture characteristics of egg white were not changed by irradiation, indicating that irradiation may not alter the thermal characteristics of egg white proteins. Sulfur volatiles were generated by irradiation but disappeared during storage under aerobic conditions. Because egg white became watery, irradiation may not be advisable for table eggs but may be useful for pasteurizing liquid egg white or liquid whole egg without significant deterioration of their quality and functionality. In particular, the dramatic decrease in the viscosity of egg white by irradiation will improve flow of liquid egg white or liquid whole egg, which could be highly useful for egg processing.
对带壳鸡蛋进行辐照，并测定蛋黄和蛋清的物理化学性质及功能特性。蛋黄颜色未受影响，但蛋清的黏度因辐照而显著降低并变得稀薄。由于辐照导致蛋白质氧化，蛋清的起泡能力和泡沫稳定性显著下降。然而，蛋清的质地特性未因辐照而改变，这表明辐照可能不会改变蛋清蛋白的热特性。辐照会产生硫挥发物，但在有氧条件下储存期间会消失。由于蛋清变得稀薄，辐照对于食用蛋可能不可取，但对于液态蛋清或全蛋液的巴氏杀菌可能有用，且不会使其质量和功能显著恶化。特别是，辐照导致蛋清黏度大幅下降将改善液态蛋清或全蛋液的流动性，这对鸡蛋加工可能非常有用。
