Effect of different doses of Co-60 gamma-ray irradiation treatment on the micro-rheological and emulsifying properties of liquid egg white

Liu, Xiaojie; Li, He; Zhang, Min; Zhao, Shilin; Yang, Fan; Liang, Yanhui; Jin, Guofeng

doi:10.1016/j.colsurfa.2020.124461

Cited by 11 publications

(7 citation statements)

References 25 publications

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“…Irradiation technology has been widely used for the preservation and sterilization of egg products (Liu et al,2020).Lately,irradiation technology was introduced to enhance various functional properties of egg white for its increasing use. Researchers have confirmed that irradiation could improve egg processing efficiency with little impact on the physicochemical and functional properties (Min, Nam, Jo, & Ahn, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Irradiation technology has been widely used for the preservation and sterilization of egg products (Liu et al., 2020). Lately, irradiation technology was introduced to enhance various functional properties of egg white for its increasing use.…”

Section: Introductionmentioning

confidence: 99%

“…Researchers have confirmed that irradiation could improve egg processing efficiency with little impact on the physicochemical and functional properties (Min, Nam, Jo, & Ahn, 2012). Reports also indicated that irradiation treatment could promote the colloidal properties and stability of LEW (Liu et al., 2020; Song et al., 2009). At present, very few research has been reported on the effect of irradiation‐ultrasound combination pretreatment for the enhancement of LEW foamability.…”

Section: Introductionmentioning

confidence: 99%

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Effect of ultrasound‐irradiation combined pretreatment on the foamability of liquid egg white

Zhang

Zhu

et al. 2020

Journal of Food Science

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This study aims to optimize the ultrasound-irradiation combined pretreatment conditions to enhance the liquid egg white (LEW) foamability and investigate the changing mechanism about the physical and structural properties of LEW during the processing. Results indicated that the foamability of the LEW was increased by ultrasound-irradiation combined pretreatment to the highest value of 92.6% (irradiation dose = 33 kGy, ultrasound time = 6 min, and ultrasound power = 300 W). Three significant proteins in LEW (ovalbumin, ovotransferrin, and lysozyme) were chosen to explore the change law on their physical and structural properties. Results indicated that ultrasound-irradiation combined pretreatment increased the solubility and reduced the pH and particle size of ovalbumin and lysozyme, thus enhancing the foamability of LEW. Furthermore, the fluorescence spectra changes implied the unfolding and destruction of ovalbumin, ovotransferrin, and lysozyme during the ultrasound-irradiation combined pretreatment. Moreover, circular dichroism spectroscopy analysis revealed that the pretreatment decreased α-helix and β-sheet of the ovalbumin, ovotransferrin, and lysozyme, which bring out the improvement of LEW foamability. The present study indicated that ultrasound-irradiation combined pretreatment had the potential to be implemented to enhance the foamability of LEW.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of ultrasound‐irradiation combined pretreatment on the foamability of liquid egg white

Zhang

Zhu

et al. 2020

Journal of Food Science

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“…35 Like previous studies, these findings indicated that the hydroxyl and superoxide anion radicals produced by gamma rays can destroy the primary, secondary, and tertiary structures of proteins. 36,37 Due to varying degrees of oxygen atom exposure during irradiation treatment, hydrophobic residues were exposed to the surface of Ana o 3, thereby increasing its hydrophobicity. These changes were caused by the indirect breakage of covalent bonds by reactive oxygen species.…”

Section: Discussionmentioning

confidence: 99%

Non-thermal processing of cashews: irradiation reduces allergenicity by altering the structure of Ana o 3

Shen

Wang

et al. 2023

Food Funct.

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“…The United States Food and Drug Administration (US FDA) has implemented and approved the use of irradiation up to 3 kGy to control Salmonella in fresh shell eggs since 2000 [17]. Previous studies have shown that ≥3 kGy γ-ray irradiation can enhance the emulsion creaming capacity and stability of LEWPs mainly due to the modification of the secondary structure and interface adsorption with a smaller droplet size [18]. Nevertheless, the underlying mechanisms of γ-ray irradiation treatment on the foaming and gelation properties of LEWPs remain inadequately understood.…”

Section: Introductionmentioning

confidence: 99%

Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White

Zhang,

Zhao,

et al. 2024

Foods

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Ionizing radiation has its unique popularity as a non-thermal decontamination technique treating with protein-rich foodstuffs to ensure the microbial and sensory quality, particularly for shell eggs. However, the changes in the functional properties of egg protein fractions such as liquid egg white (LEW) with macro/microstructural information are still controversial. Hence, this study was designed to elaborate the foaming and heat-set gelation functionality of LEW following different γ-ray irradiation dose treatments (0, 1, 3 or 5 kGy). For such, the physicochemical properties (active sulfhydryl and the hydrophobicity of protein moieties), structural characteristics (through X-ray diffraction, Fourier-transform infrared spectroscopy and differential scanning calorimetry) and interfacial activities (rheological viscosity, interfacial tension, microrheological performance) were investigated. Then, the thermal gelation of LEW in relation to the texture profile and microstructure (by means of a scanning electron microscope) was evaluated followed by the swelling potency analysis of LEW gel in enzyme-free simulated gastric juice. The results indicated that irradiation significantly increased the hydrophobicity of liquid egg white proteins (LEWPs) (p < 0.05) by exposing non-polar groups and the interfacial rearrangement from a β-sheet to linear and smaller crystal structure, leading to an enhanced foaming capacity. Microstructural analysis revealed that the higher dose irradiation (up to 5 kGy) could promote the proteins’ oxidation of LEW alongside protein aggregates formed in the amorphous region, which favored heat-set gelation. As evidenced in microrheology, ≤3 kGy irradiation provided an improved viscoelastic interface film of LEW during gelatinization. Particularly, the LEW gel treated with 1 kGy irradiation had evident swelling resistance during the times of acidification at pH 1.2. These results gave new insight into the irradiation-assisted enhancement of foaming and heat-set gelation properties of LEW.

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Effect of different doses of Co-60 gamma-ray irradiation treatment on the micro-rheological and emulsifying properties of liquid egg white

Cited by 11 publications

References 25 publications

Effect of ultrasound‐irradiation combined pretreatment on the foamability of liquid egg white

Effect of ultrasound‐irradiation combined pretreatment on the foamability of liquid egg white

Non-thermal processing of cashews: irradiation reduces allergenicity by altering the structure of Ana o 3

Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White

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