Changes in Functional Properties and Structure of Egg White Proteins Induced by Pulsed Electric Fields

doi:10.7506/spkx1002-6630-201109021

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (9): 91-96.doi: 10.7506/spkx1002-6630-201109021

• Basic Research • Previous Articles Next Articles

Changes in Functional Properties and Structure of Egg White Proteins Induced by Pulsed Electric Fields

ZHAO Wei1，YANG Rui-jin2,*，ZHANG Wen-bin1，HUA Xiao1，TANG Ya-li3

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China； 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China； 3. School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China

Online:2011-05-15 Published:2011-04-11

Abstract

Abstract: In this paper, the changes in function properties and structure of egg white proteins induced by pulsed electric fields (PEF) was investigated. The results indicated that PEF treatment at 25－35 kV/cm for 100－800μs could alter the structure of egg white proteins. Unfolding of protein molecules associated with the exposure of sulfydryl and hydrophobic groups was induced by PEF. The emulsifying and foaming capabilities were enhanced. However, when electric field intensity and treatment time were enhanced, protein aggregates were formed due to the increased exposure of sulfydryl and hydrophobic groups as evaluated by SDS-PAGE electrophoresis. As a result, the solubility, emulsifying and foaming capability were decreased.

Key words: pulsed electric fields (PEF), egg white protein, functional properties, structure

CLC Number:

Q816

ZHAO Wei，YANG Rui-jin，ZHANG Wen-bin，HUA Xiao，TANG Ya-li. Changes in Functional Properties and Structure of Egg White Proteins Induced by Pulsed Electric Fields[J]. FOOD SCIENCE, 2011, 32(9): 91-96.

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Changes in Functional Properties and Structure of Egg White Proteins Induced by Pulsed Electric Fields

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