Effects of heat treatment parameters on liquid whole egg proteins

Uysal R. S., BOYACI İ. H., ACAR SOYKUT E., ERTAŞ N.

FOOD CHEMISTRY, cilt.216, ss.201-208, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 216
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.foodchem.2016.08.050
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.201-208
  • Hacettepe Üniversitesi Adresli: Evet

Özet

The aim of this study was to analyse the effect of heat treatment parameters on liquid whole egg (LWE) proteins by using ultraviolet-visible (UV-VIS) spectroscopy and capillary electrophoresis (CE). Heat treatment (at 60-68 degrees C for 1-5 min) was applied to LWE. Treated LWE was centrifuged and supernatant was taken for measurement of UV-VIS spectroscopy and CE. The change in UV absorbance showed loss of protein solubility depending on heat treatments parameters. Electropherograms of samples demonstrated the effect of treatment parameters on composition of LWE proteins. It was found that conalbumin and lysozyme were influenced by the treatment, while ovalbumin and ovomucoid were not affected. CE combined with principal component analysis (PCA) was used for classification of samples untreated or treated and treated at different treatment parameters. The results of the study revealed that the extent of heat treatment in LWE samples could be determined with PCA of the CE measurements. (C) 2016 Elsevier Ltd. All rights reserved.