Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effect of Irradiation on the Mixture of Egg White Proteins Responsible for Foaming Property

  • Liu, Xian De (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Han, Rong Xiu (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jin, Dong-Il (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Soo-Kee (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jo, Cheo-Run (Department of Animal Science and Biotechnology, Chungnam National University)
  • Received : 2009.10.07
  • Accepted : 2009.12.18
  • Published : 2009.12.01
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Abstract

Irradiation of egg white increased foaming ability significantly. To investigate the protein modification by irradiation responsible for the increase of foaming ability, 3 major egg white proteins were purchased and mixed (7.7 g/L ovalbumin, 1.8 g/L ovotransferrin, 0.5 g/L lysozyme) as a model system and irradiated at 0, 2.5, and 5 kGy. The different protein expressions were evaluated using 2-D electrophoresis and it was found that ovotransferrin was cleaved by irradiation and molecular weight and isoelectric point were changed. In addition, many uncharacterized proteins were found and it indicated that irradiation modified proteins randomly but mainly fragmentation was observed. Therefore, it can be concluded that protein fragmentation of 3 major egg white proteins responsible for foaming ability may be the main reason for the improvement of foaming ability.

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References

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