Secondary structure of protein in liquid, frozen and dried egg-white samples: Effect of gamma irradiation treatment
Loading...
Date
2017-04
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis
Abstract
In this study, the the effect of gamma radiation treatment on the secondary structure of whole egg-white proteins was investigated. Liquid, frozen and dried egg-white samples were subjected to gamma irradiation doses of 0, 1, 2 and 3 kGy. Protein secondary structures were determined by Attenuated Total Reflectance Fourier-Transform Infrared (ATR-FTIR) spectroscopy. In liquid egg-white samples, irradiation caused a conformational change from α-helice to disordered structure. Besides, a decrease in intermolecular β-sheet content was detected. On the other hand, no significant changes were observed in the secondary structure of frozen and dried egg-white samples. The significance of the results and their possible relationship to the viscosity decrease was also discussed. It was suggested that radiation-induced structural rearrangements may play a key role in the viscosity decrease.
Description
Makale ambargoludur 1 Mart 2018 tarihinde erişime açılacaktır.
Keywords
Gamma irradiation, Gama ışınlaması, Secondary structure, İkincil yapı, Protein, Viscosity, Viskozite
Citation
Uygun-Sarıbay, M., Ergun, E., Kalaycı, Y. ve T. Köseoğlu (2016) Secondary structure of protein in liquid, frozen and dried egg-white samples: Effect of gamma irradiation treatment. International Journal of Food Properties.