Huang S, Herald T J, Mueller D D
Department of Foods and Nutrition, Kansas State University, Manhattan 66506, USA.
Poult Sci. 1997 Nov;76(11):1607-15. doi: 10.1093/ps/76.11.1607.
Raw yolk of 1-d-old eggs was either subjected to linear electron beam irradiation at approximately 2.5 kGy dosage or not processed. Both irradiated and nonprocessed egg yolk samples were stored at -15 C after irradiation. Testing was conducted on 0, 1, 7, 15, 30, and 60 d of storage. Development of storage modulus (G') was delayed in irradiated samples after 7 d, which suggests that less structure was developed in irradiated egg yolk than in nonprocessed egg yolk during storage. Irradiated samples retained more soluble protein within the first 7 d and showed slightly improved emulsion capacity over that from nonprocessed samples. However, irradiated egg yolk was less bright than nonprocessed samples. No differences were observed in SDS-PAGE patterns of soluble proteins and delipidized low density lipoprotein (LDL). The LDL isolated from irradiated liquid egg yolk showed no difference in N-terminal amino acids compared to that of nonprocessed egg yolk, indicating no detectable cleavage of LDL. However, the denaturation temperature of irradiated samples at Day 0 shifted about 1 C lower than that of the nonprocessed sample. Results indicated that electron beam irradiation did not cause significant physical, chemical or functional changes of egg yolk, or cleavage of egg yolk protein. Therefore, electron beam irradiation could serve as a preservation method for liquid egg yolk.
将1日龄鸡蛋的生蛋黄进行约2.5千戈瑞剂量的线性电子束辐照或不进行处理。辐照后的辐照和未处理蛋黄样品均在-15℃下储存。在储存的第0、1、7、15、30和60天进行测试。辐照样品在7天后储存模量（G'）的发展延迟，这表明在储存期间辐照蛋黄中形成的结构比未处理蛋黄中的少。辐照样品在最初7天内保留了更多的可溶性蛋白质，并且与未处理样品相比，其乳化能力略有提高。然而，辐照蛋黄比未处理样品的亮度更低。在可溶性蛋白质和脱脂低密度脂蛋白（LDL）的SDS-PAGE图谱中未观察到差异。与未处理蛋黄相比，从辐照液态蛋黄中分离出的LDL在N端氨基酸方面没有差异，这表明LDL没有可检测到的裂解。然而，第0天辐照样品的变性温度比未处理样品低约1℃。结果表明，电子束辐照不会引起蛋黄的显著物理、化学或功能变化，也不会导致蛋黄蛋白的裂解。因此，电子束辐照可作为液态蛋黄的一种保存方法。
