BibTex RIS Kaynak Göster

Effect of Irradiation on Foaming Ability of Liquid Egg White (Turkish with English Abstract)

Yıl 2012, Cilt: 37 Sayı: 5, 273 - 278, 01.10.2012

Öz

Irradiation is an effective technology to ensure the hygienic quality by eliminating pathogenic microorganisms on egg and egg products and applied in many countries. Liquid egg white is used in the preparation of bakery products especially cake and sponge cake due to foaming properties. In this study, liquid egg white samples were irradiated three different irradiation doses (1 kGy, 2 kGy and 3 kGy). Foaming volume, foaming stability, foaming density, viscosity, pH value of irradiated and unirradiated samples and the changes in secondary structure of proteins were determined by using Infrared Spectroscopy with Attenuated Total Reflectance (ATR-FTIR). Irradiation had no effect on the pH value of liquid egg white. While foaming volume increased with increase of irradiation dose, foaming density, foaming stability and viscosity values decreased. It was determined that effect of irradiation on area of % α-helix and β-sheet which shows the changes in protein secondary structure was found statistically insignificant (P<0.01).

Kaynakça

  • Anon. 2000. Irradiation in the production, processing and handling of food. In FDA Federal Register, 65 (141), 45280-45282.
  • Farkas J, Mohacsi-Farkas C. 2011. History and future of food irradiation. Trends Food Sci Tech, 22, 121-126.
  • Bakalinov S, Tsvetkova E, Bakalinova T, Tsvetkov T, Kaloyanov N, Grigorova S, Alxiev V. 2008. Characterization of freeze-dried egg melange long stored after irradiation. Radiat Phys Chem, 77 (1), 58-63.
  • Alvarez I, Niemira BA, Fan X, Sommers CH. 2006. Food Irradiation Research and Technology. Sommers CH and Fan X (Ed.), Chaper 12, Blackwell Publishing, First Edition, USA, 336 p.
  • Alvarez I, Niemira BA, Fan X, Sommers CH. 2006. Inactivation of Salmonella serovars in liquid whole egg by heat following irradiation treatments. J Food Protect, 69 (9), 2066-2074.
  • Alvarez I, Niemira BA, Fan X, Sommers CH. 2007a. Inactivation of Salmonella enteriditis and Salmonella seftenberg in liquid whole egg using generally recognized as safe additives, ionizing radiation, and heat. J Food Protect, 70(6), 1402- 1409.
  • Alvarez I, Niemira BA, Fan X, Sommers CH. 2007b. Modelling the irradiation followed by heat inactivation of Salmonella inoculated in liquid whole egg. J Food Sci, 72 ( 5), 145-152.
  • Serrano LE, Murano EA, Shenoy K, Olson DG. 1997. D values of Salmonella enteritidis isolates and quality attributes of shell eggs and liquid whole eggs treated with irradiation. Poult Sci, 76 (1), 202-206.
  • Verde SC, Tenreiro R, Botelho MT. 2004. Sanitation off chicken eggs ionizing radiation by HACCP and inactivation studies. Radiat Phys Chem, 71 (1-2), 27-31.
  • Tellez IG, Trejo RM, Sanchez RE, Ceniceros RM, Luna QP, Zazua P, Hargis BM. 1995. Effect of gamma irradiation on commercial eggs experimentally inoculated with Salmonella serovar Enteritidis. Radiat Phys Chem, 46 (4-6), 789-792.
  • Badr HM. 2006. Effect of gamma radiation and cold storage on chemical and organoleptic properties and microbiological status of liquid egg white and yolk. Food Chem, 97, 285-293.
  • Linden G, Lorient D. 1999. New Ingredients in Food Processing. Woodhead Publishing, UK, 383 p.
  • Ma CY, Harwalkar VR, Poste LM and Sahasrabudhe MR. 1992. Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products. Int J Food, 26 (4), 247-254.
  • Ma CY. 1996. Effects of gamma irradiation on physicochemical and functional properties of eggs and egg products. Radiat Phys Chem, 48 (3), 375.
  • Huang S, Herald TJ, Mueller DD. 1997. Effect of electron beam irradiation on physical, physicochemical and functional properties of liquid egg yolk during frozen storage. Poult Sci, 76, 1607-1615.
  • Song H, Kim B, Choe J, Jung S, Kim K, Kim D, Jo C. 2009. Improvement of foaming ability of egg white product by irradiation and its application. Radiat Phys and Chem, 78 (3), 217-221.
  • Wong YC, Herald TJ, Hacmeister KA. 1996. Comparison between irradiated and thermally pasteurized liquid egg white on functional, physical and microbiological properties. Poult Sci, 75, 803-808.
  • Wong PYY, Kitts DD. 2003. Physicochemical and functional properties of shell eggs following electron beam irradiation. Sci Food Agr, 83 (1), 44-52.
  • Min BR, Nam KC, Lee EJ, Ko GY, Trampel DW, Ahn DU. 2005. Effect of irradiation shell eggs on quality attributes and functional properties of yolk and white. Poult Sci, 84, 1791-1796.
  • Arvanitoyannis IS. 2010. Irradiation of Food Commodities. Academic press in imprint of Elsevier, First edition, 710 p.
  • Yang SC, Baldwin RE, 1995. Egg Science and Technology. 4th. Edition, Food Products Presss, New York. 654 p.
  • Hajos G, Kiss I, Halasz A. 1990. Chemical changes of proteins of irradiated egg-white. Radiat Phys Chem, 36 (5), 639-643.
  • Pinto P, Riberio R, Cabo Verde S, Lima MG, Dinis M, Santana A, Botelho ML. 2004. Sanitation of chicken eggs by ionizing radiation functional and nutritional assessment. Radiat Phys Chem, 71, 33-36.
  • Haris IP, Severcan F. 1999. FTIR spectroscopic characterization of protein structure in aqueous and non aqueous media. J. of Mol. Catal B: Enzimatic, 7, 207-221.
  • Kong J, Yu S. 2007. Fourier Transform Infrared spectroscopy analysis of protein secondary structure. Acta Biochim Biophys Sin, 39 (8), 549- 559.
  • Gradadolnik J. 2002. A FTIR Investigation of protein conformation. Bulletin of the Chemists and Technologists of Macedonia. 21 (1), 23-24.
  • Clark DC, Kiss IF, Wilde PJ, Wilson DR. 1992. The effect of irradiation on the functional properties of spray-dried egg white protein. Food Hydrocolloids, 5, 541-548.
  • Al Bachir M, Zeinou R. 2006. Effect of gamma irradiation on some characteristics of shell eggs and mayonnaise prepared from irradiated eggs. J Food Saf, 26, 348-360.
  • Damian G, Canpean V. 2005 conformational changes of bovine hemoglobin at different pH values, studied by atr ftir spectroscopy. Romanian J. Biophys, 15 (1-4), 67-72.
  • Saldamlı İ. 1998. Gıda kimyası. 1. Baskı, Hacettepe Üniversitesi, Ankara, Türkiye, 527 s.
  • Haris PI, Severcan F. 1999. FTIR spectroscopic characterization of protein structure in aqueous and non-aqueous media. J. Mol Catal B. Enyzm, 7, 207-221.

Işınlamanın Yumurta Beyazının Köpük Oluşturma Özelliği Üzerine Etkisi

Yıl 2012, Cilt: 37 Sayı: 5, 273 - 278, 01.10.2012

Öz

Işınlama teknolojisi, yumurta ve yumurta ürünlerinde patojen mikroorganizmaları yok ederek hijyenik kaliteyi sağlayan etkili bir teknolojidir ve birçok ülkede uygulanmaktadır. Yumurta akı, fırıncılık ürünlerinde özellikle pandispanya ve kek yapımında köpük oluşturma özelliği nedeniyle kullanılmaktadır. Bu çalışmada, yumurta akı örnekleri üç farklı dozda ışınlanmıştır (1, 2 ve 3 kGy). Işınlanmış ve ışınlanmamış örneklerinin köpük hacmi, köpük yoğunluğu, köpük stabilitesi, pH, viskozite değerleri ve proteinlerin ikincil yapısındaki değişimler Fourier Dönüşümlü Kızılötesi Azalan Tam Yansıma Spektroskopisi (ATR-FTIR) kullanılarak belirlenmiştir. Işınlamanın yumurta akının pH değerini etkilemediği görülmektedir. Işınlama ile köpük hacmi artarken, köpük yoğunluğu, köpük stabilitesi ve viskozite değerleri azalmıştır. Işınlama dozlarının proteinlerin ikincil yapısındaki değişimi gösteren α-sarmal ve β-düzlemsel tabakanın % alan değerlerine etkisi istatistik olarak önemsiz bulunmuştur (P<0.01).

Kaynakça

  • Anon. 2000. Irradiation in the production, processing and handling of food. In FDA Federal Register, 65 (141), 45280-45282.
  • Farkas J, Mohacsi-Farkas C. 2011. History and future of food irradiation. Trends Food Sci Tech, 22, 121-126.
  • Bakalinov S, Tsvetkova E, Bakalinova T, Tsvetkov T, Kaloyanov N, Grigorova S, Alxiev V. 2008. Characterization of freeze-dried egg melange long stored after irradiation. Radiat Phys Chem, 77 (1), 58-63.
  • Alvarez I, Niemira BA, Fan X, Sommers CH. 2006. Food Irradiation Research and Technology. Sommers CH and Fan X (Ed.), Chaper 12, Blackwell Publishing, First Edition, USA, 336 p.
  • Alvarez I, Niemira BA, Fan X, Sommers CH. 2006. Inactivation of Salmonella serovars in liquid whole egg by heat following irradiation treatments. J Food Protect, 69 (9), 2066-2074.
  • Alvarez I, Niemira BA, Fan X, Sommers CH. 2007a. Inactivation of Salmonella enteriditis and Salmonella seftenberg in liquid whole egg using generally recognized as safe additives, ionizing radiation, and heat. J Food Protect, 70(6), 1402- 1409.
  • Alvarez I, Niemira BA, Fan X, Sommers CH. 2007b. Modelling the irradiation followed by heat inactivation of Salmonella inoculated in liquid whole egg. J Food Sci, 72 ( 5), 145-152.
  • Serrano LE, Murano EA, Shenoy K, Olson DG. 1997. D values of Salmonella enteritidis isolates and quality attributes of shell eggs and liquid whole eggs treated with irradiation. Poult Sci, 76 (1), 202-206.
  • Verde SC, Tenreiro R, Botelho MT. 2004. Sanitation off chicken eggs ionizing radiation by HACCP and inactivation studies. Radiat Phys Chem, 71 (1-2), 27-31.
  • Tellez IG, Trejo RM, Sanchez RE, Ceniceros RM, Luna QP, Zazua P, Hargis BM. 1995. Effect of gamma irradiation on commercial eggs experimentally inoculated with Salmonella serovar Enteritidis. Radiat Phys Chem, 46 (4-6), 789-792.
  • Badr HM. 2006. Effect of gamma radiation and cold storage on chemical and organoleptic properties and microbiological status of liquid egg white and yolk. Food Chem, 97, 285-293.
  • Linden G, Lorient D. 1999. New Ingredients in Food Processing. Woodhead Publishing, UK, 383 p.
  • Ma CY, Harwalkar VR, Poste LM and Sahasrabudhe MR. 1992. Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products. Int J Food, 26 (4), 247-254.
  • Ma CY. 1996. Effects of gamma irradiation on physicochemical and functional properties of eggs and egg products. Radiat Phys Chem, 48 (3), 375.
  • Huang S, Herald TJ, Mueller DD. 1997. Effect of electron beam irradiation on physical, physicochemical and functional properties of liquid egg yolk during frozen storage. Poult Sci, 76, 1607-1615.
  • Song H, Kim B, Choe J, Jung S, Kim K, Kim D, Jo C. 2009. Improvement of foaming ability of egg white product by irradiation and its application. Radiat Phys and Chem, 78 (3), 217-221.
  • Wong YC, Herald TJ, Hacmeister KA. 1996. Comparison between irradiated and thermally pasteurized liquid egg white on functional, physical and microbiological properties. Poult Sci, 75, 803-808.
  • Wong PYY, Kitts DD. 2003. Physicochemical and functional properties of shell eggs following electron beam irradiation. Sci Food Agr, 83 (1), 44-52.
  • Min BR, Nam KC, Lee EJ, Ko GY, Trampel DW, Ahn DU. 2005. Effect of irradiation shell eggs on quality attributes and functional properties of yolk and white. Poult Sci, 84, 1791-1796.
  • Arvanitoyannis IS. 2010. Irradiation of Food Commodities. Academic press in imprint of Elsevier, First edition, 710 p.
  • Yang SC, Baldwin RE, 1995. Egg Science and Technology. 4th. Edition, Food Products Presss, New York. 654 p.
  • Hajos G, Kiss I, Halasz A. 1990. Chemical changes of proteins of irradiated egg-white. Radiat Phys Chem, 36 (5), 639-643.
  • Pinto P, Riberio R, Cabo Verde S, Lima MG, Dinis M, Santana A, Botelho ML. 2004. Sanitation of chicken eggs by ionizing radiation functional and nutritional assessment. Radiat Phys Chem, 71, 33-36.
  • Haris IP, Severcan F. 1999. FTIR spectroscopic characterization of protein structure in aqueous and non aqueous media. J. of Mol. Catal B: Enzimatic, 7, 207-221.
  • Kong J, Yu S. 2007. Fourier Transform Infrared spectroscopy analysis of protein secondary structure. Acta Biochim Biophys Sin, 39 (8), 549- 559.
  • Gradadolnik J. 2002. A FTIR Investigation of protein conformation. Bulletin of the Chemists and Technologists of Macedonia. 21 (1), 23-24.
  • Clark DC, Kiss IF, Wilde PJ, Wilson DR. 1992. The effect of irradiation on the functional properties of spray-dried egg white protein. Food Hydrocolloids, 5, 541-548.
  • Al Bachir M, Zeinou R. 2006. Effect of gamma irradiation on some characteristics of shell eggs and mayonnaise prepared from irradiated eggs. J Food Saf, 26, 348-360.
  • Damian G, Canpean V. 2005 conformational changes of bovine hemoglobin at different pH values, studied by atr ftir spectroscopy. Romanian J. Biophys, 15 (1-4), 67-72.
  • Saldamlı İ. 1998. Gıda kimyası. 1. Baskı, Hacettepe Üniversitesi, Ankara, Türkiye, 527 s.
  • Haris PI, Severcan F. 1999. FTIR spectroscopic characterization of protein structure in aqueous and non-aqueous media. J. Mol Catal B. Enyzm, 7, 207-221.
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Mine Uygun Sarıbay Bu kişi benim

Turhan Köseoğlu Bu kişi benim

Yayımlanma Tarihi 1 Ekim 2012
Yayımlandığı Sayı Yıl 2012 Cilt: 37 Sayı: 5

Kaynak Göster

APA Sarıbay, M. U. ., & Köseoğlu, T. . (2012). Işınlamanın Yumurta Beyazının Köpük Oluşturma Özelliği Üzerine Etkisi. Gıda, 37(5), 273-278.
AMA Sarıbay MU, Köseoğlu T. Işınlamanın Yumurta Beyazının Köpük Oluşturma Özelliği Üzerine Etkisi. GIDA. Ekim 2012;37(5):273-278.
Chicago Sarıbay, Mine Uygun, ve Turhan Köseoğlu. “Işınlamanın Yumurta Beyazının Köpük Oluşturma Özelliği Üzerine Etkisi”. Gıda 37, sy. 5 (Ekim 2012): 273-78.
EndNote Sarıbay MU, Köseoğlu T (01 Ekim 2012) Işınlamanın Yumurta Beyazının Köpük Oluşturma Özelliği Üzerine Etkisi. Gıda 37 5 273–278.
IEEE M. U. . Sarıbay ve T. . Köseoğlu, “Işınlamanın Yumurta Beyazının Köpük Oluşturma Özelliği Üzerine Etkisi”, GIDA, c. 37, sy. 5, ss. 273–278, 2012.
ISNAD Sarıbay, Mine Uygun - Köseoğlu, Turhan. “Işınlamanın Yumurta Beyazının Köpük Oluşturma Özelliği Üzerine Etkisi”. Gıda 37/5 (Ekim 2012), 273-278.
JAMA Sarıbay MU, Köseoğlu T. Işınlamanın Yumurta Beyazının Köpük Oluşturma Özelliği Üzerine Etkisi. GIDA. 2012;37:273–278.
MLA Sarıbay, Mine Uygun ve Turhan Köseoğlu. “Işınlamanın Yumurta Beyazının Köpük Oluşturma Özelliği Üzerine Etkisi”. Gıda, c. 37, sy. 5, 2012, ss. 273-8.
Vancouver Sarıbay MU, Köseoğlu T. Işınlamanın Yumurta Beyazının Köpük Oluşturma Özelliği Üzerine Etkisi. GIDA. 2012;37(5):273-8.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/