Publications
Detailed Information
Effect of irradiation on foaming properties of egg white proteins
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Liu, X. D. | - |
dc.contributor.author | Han, R. X. | - |
dc.contributor.author | Yun, H. | - |
dc.contributor.author | Jung, K. C. | - |
dc.contributor.author | Jin, D. I. | - |
dc.contributor.author | Lee, B. D. | - |
dc.contributor.author | Min, T. S. | - |
dc.contributor.author | Jo, C. | - |
dc.date.accessioned | 2024-08-08T01:47:45Z | - |
dc.date.available | 2024-08-08T01:47:45Z | - |
dc.date.created | 2019-12-13 | - |
dc.date.created | 2019-12-13 | - |
dc.date.issued | 2009-11 | - |
dc.identifier.citation | Poultry Science, Vol.88 No.11, pp.2435-2441 | - |
dc.identifier.issn | 0032-5791 | - |
dc.identifier.uri | https://hdl.handle.net/10371/208211 | - |
dc.description.abstract | To investigate the effects of irradiation on structural and functional properties of egg white proteins, which enhance foaming ability, egg white was separated and irradiated at doses of 0, 2.5, and 5 kGy. The foaming ability of egg white was increased, whereas foam stability was decreased by irradiation. Turbidity and protein oxidation of egg white was increased by irradiation with an increase of irradiation dose. The content of free sulfhydryl and disulfide was not affected by irradiation. According to 2-dimensional electrophoresis analysis, it was demonstrated that protein scissions are the main changes caused by irradiation and this protein modification may be the main reason for the improvement in foaming ability of egg white. | - |
dc.language | 영어 | - |
dc.publisher | Poultry Science Association Inc. | - |
dc.title | Effect of irradiation on foaming properties of egg white proteins | - |
dc.type | Article | - |
dc.identifier.doi | 10.3382/ps.2009-00063 | - |
dc.citation.journaltitle | Poultry Science | - |
dc.identifier.wosid | 000271292000027 | - |
dc.identifier.scopusid | 2-s2.0-70350309348 | - |
dc.citation.endpage | 2441 | - |
dc.citation.number | 11 | - |
dc.citation.startpage | 2435 | - |
dc.citation.volume | 88 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, C. | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | FUNCTIONAL-PROPERTIES | - |
dc.subject.keywordPlus | GAMMA-IRRADIATION | - |
dc.subject.keywordPlus | SHELL EGGS | - |
dc.subject.keywordPlus | HEAT | - |
dc.subject.keywordPlus | OVALBUMIN | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | YOLK | - |
dc.subject.keywordAuthor | protein modification | - |
dc.subject.keywordAuthor | irradiation | - |
dc.subject.keywordAuthor | egg white | - |
dc.subject.keywordAuthor | foaming ability | - |
dc.subject.keywordAuthor | two-dimensional electrophoresis | - |
- Appears in Collections:
- Files in This Item:
- There are no files associated with this item.
Related Researcher
- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
Item View & Download Count
Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.