• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.291-295
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• 1998

The ovalbumins obtained from hen's and duck's egg white were irradiated with up to 100 kGy at room temperature. The purified proteins were evaluated for their in vitro digestibility by incubating successively with pepsin and pancreatin conjugate. Amino acid compositions and SDS-PAGE pattern in these proteins were also analyzed. The obtained results indicated that gamma irradiation within the tested dose range(up to 100kGy) produced no statistically significant changes in the in vitro digestibility an amino acid compositions. Analysis of gamma-irradiated ovalbumins by SDS-PAGE revealed radiolysis of ovalbumin into proteins or peptides of low molecular weights.