Effect of irradiation on foaming properties of egg white proteins

Liu, X. D.; Han, Rong Xun; Yun, Hae Keun; Jung, Kyu-In; Jin, Dong Il; Lee, B. D.; Min, Tae Sun; Jo, Cheorun

doi:10.3382/ps.2009-00063

Cited by 39 publications

(41 citation statements)

References 18 publications

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“…However, irradiation can also cause significant changes in functional properties of egg white due to the oxidation of egg components by hydroxyl radicals produced through the radiolysis of water (Branka et al, 1992;Min et al, 2005). Free radicals can cause fragmentation, aggregation, and cross-linking of protein molecules, and induce changes in physicochemical and functional properties such as viscosity, foaming, binding, emulsification, thermal gelation, and thickening properties of egg white (Ma et al, 1993;Moon and Song, 2001;Liu et al, 2009). Changes in physicochemical and functional properties of egg white can significantly infiuence the quality of many food products using egg as an ingredient.…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, other studies (Huang et al, 1997;Serrano et al, 1997) indicated that low-dose irradiation (1.5 to 2.5 kGy) did not cause substantial changes in physicochemical and functional properties of shell eggs and egg products. Some researchers (Ma et al, 1993;Liu et al, 2009;Song et al, 2009) suggested that the foaming properties of egg white can be improved by low-dose irradiation (1 to 5 kGy).…”

Section: Introductionmentioning

confidence: 99%

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Irradiation of shell egg on the physicochemical and functional properties of liquid egg white

Min

Nam

et al. 2012

Poultry Science

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This study was aimed at determining the effect of irradiation of shell eggs on the physiochemical and functional properties of liquid egg white during storage. Color and textural parameters of irradiated liquid egg white after cooking were also determined. Shell eggs were irradiated at 0, 2.5, 5, or 10 kGy using a linear accelerator. Egg white was separated from yolk and stored in at 4°C up to 14 d. Viscosity, pH, turbidity, foaming properties, color, and volatile profile of liquid egg white, and color and texture properties of cooked egg white were determined at 0, 7, and 14 d of storage. Irradiation increased the turbidity but decreased viscosity of liquid egg white. Foaming capacity and foam stability were not affected by irradiation at lower dose (2.5 kGy), but were deteriorated at higher doses (≥5.0 kGy) of irradiation. Sulfur-containing volatiles were generated by irradiation and their amounts increased as the irradiation dose increased. However, the sulfur volatiles disappeared during storage under aerobic conditions. Lightness (L* value) and yellowness (b* value) decreased, but greenness (-a* value) increased in cooked egg white in irradiation dose-dependent manners. All textural parameters (hardness, adhesiveness, cohesiveness, chewiness, and resilience) of cooked egg white increased as the irradiation dose increased, but those changes were marginal. Our results indicated that irradiation of shell egg at lower doses (up to 2.5 kGy) had little negative impact on the physiochemical and functional properties of liquid egg white, but can improve the efficiency of egg processing due to its viscosity-lowering effect. Therefore, irradiation of shell eggs at the lower doses has high potential to be used by the egg processing industry to improve the safety of liquid egg without compromising its quality.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Irradiation of shell egg on the physicochemical and functional properties of liquid egg white

Min

Nam

et al. 2012

Poultry Science

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“…In particular, the decrease in the viscosity of egg white by irradiation will improve flow of liquid egg white or liquid whole egg, which could be highly useful for egg processing. Liu et al (2009) detected an increase in the foaming ability of egg white irradiated at doses of 2.5 and 5 kGy, whereas foam stability was decreased by irradiation. Turbidity and protein oxidation of egg white was increased with the increasing irradiation dose.…”

Section: Microbiological Safety and Nutritional Adequacymentioning

confidence: 93%

Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

2010

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The review covers description of food irradiation process, the current status of global legislation background in the field of irradiated foodstuffs, and the state of detection methods up-to-date available based on physical, chemical, biological, and microbiological changes in irradiated foods. Special emphasis was put on European Standards for the detection of irradiated foods adopted by the European Committee for Standardization, CEN (known as CEN Standards). These standards concerning the correct application of different techniques for the identification of various kinds of food and food ingredients treated with ionizing radiation have been accepted by Codex Alimentarius as Codex Standards. Analytical methods are necessary to control irradiated food products, therefore making enforcement of accurate labeling regulations. Labeling will enhance consumer confidence by providing assurance of the consumer's right to choose. In addition, the knowledge of radiationinduced physicochemical changes in foodstuffs provides scientific basis for the wholesomeness estimation of irradiated foods. The technology of food irradiation is a valuable means for ensuring microbiological food safety, therefore extending the shelf-life of a wide range of foods and reducing losses from spoiling and pests. Decreasing losses is particularly essential from the global distribution and food storage point of view. Food irradiation is applicable to fresh, dried or frozen foods with the purpose of antimicrobial treatments for spices, herbs, and dried vegetable seasonings, insect disinfestations, and control of pathogenic bacteria in poultry meat, red meat, shell eggs, seafood, and sprouting of tubers and bulbs like potatoes and onions. However, the utility of the technology of food irradiation remains still controversial because of negative public and industry perception of "nuclear technology" and the wholesomeness of irradiated foods. For that reason, this review is intended to provide proper scientific information on the safety, advantages, and limitations of food irradiation compared to the existing conventional food processing techniques, legal backgrounds, including labeling regulations for identifying irradiated foods based on the detection methods. Scientifically documented information could increase the level of education and acceptance of irradiated foodstuffs by consumers, food processors, and government agencies.

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“…Foaming ability is related to the rate at which the surface tension of the air-water interface decreases (Liu et al, 2009). …”

Section: Foaming Propertiesmentioning

confidence: 99%

“…Radicals cause protein changes still not well understood, which are attributed to protein fragmentation (Liu et al, 2009), or even crosslinking (Ali et al, 2011). Clark et al (1992 reported on the improved functional properties in gamma-irradiated spray-dried egg white while Ma et al (1990) reported an increase in surface hydrophobicity in egg white upon γ- Thus, Forsythe (1957) indicated that small amounts of fat in the sample decreased the FA and FS of eggs, and the yolk contains around 30-40 % of lipids on a solids basis (Marion, Woodroof and Cook, 1965;Chung and Stadelman, 1965).…”

Section: Foaming Propertiesmentioning

confidence: 99%

Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products

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Effect of irradiation on foaming properties of egg white proteins

Cited by 39 publications

References 18 publications

Irradiation of shell egg on the physicochemical and functional properties of liquid egg white

Irradiation of shell egg on the physicochemical and functional properties of liquid egg white

Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products

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