Effects of heat treatment parameters on liquid whole egg proteins

被引：22

作者：

Uysal, Reyhan Selin ^{[1
]}

Boyaci, Ismail Hakki ^{[1
,2
]}

Soykut, Esra Acar ^{[1
,2
]}

Ertas, Nusret ^{[3
]}

机构：

[1] Hacettepe Univ, Dept Food Engn, TR-06800 Ankara, Turkey

[2] Hacettepe Univ, Food Res Ctr, TR-06800 Ankara, Turkey

[3] Gazi Univ, Fac Pharm, Dept Analyt Chem, TR-06330 Ankara, Turkey

来源：

FOOD CHEMISTRY | 2017年 / 216卷

关键词：

Liquid whole egg; Heat treatment; Ultraviolet-visible spectroscopy; Capillary electrophoresis; Principle component analysis; CAPILLARY-ELECTROPHORESIS; WHITE PROTEINS; YOLK PROTEINS; FOOD PROTEINS; SEPARATION; CHROMATOGRAPHY; PASTEURIZATION; FRACTIONATION; DENATURATION; PURIFICATION;

D O I：

10.1016/j.foodchem.2016.08.050

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：201 / 208

页数：8

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