Liu X D, Han R X, Yun H, Jung K C, Jin D I, Lee B D, Min T S, Jo C
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764, Republic of Korea.
Poult Sci. 2009 Nov;88(11):2435-41. 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.
为研究辐照对增强起泡能力的蛋清蛋白结构和功能特性的影响，将蛋清分离并分别以0、2.5和5千戈瑞的剂量进行辐照。辐照使蛋清的起泡能力增强，而泡沫稳定性降低。随着辐照剂量的增加，蛋清的浊度和蛋白质氧化增加。游离巯基和二硫键的含量不受辐照影响。二维电泳分析表明，蛋白质裂解是辐照引起的主要变化，这种蛋白质修饰可能是蛋清起泡能力提高的主要原因。
