Please use this identifier to cite or link to this item: http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/208
Title: Secondary structure of protein in liquid, frozen and dried egg-white samples: Effect of gamma irradiation treatment
Authors: Uygun Sarıbay, Mine
Ergun, Ece
Kalaycı, Yakup
Köseoğlu, Turhan
TAEK-SANAEM
Keywords: Gamma irradiation
Gama ışınlaması
Secondary structure
İkincil yapı
Protein
Viscosity
Viskozite
Issue Date: Apr-2017
Publisher: Taylor & Francis
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.
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.
URI: http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/208
ISSN: 1094-2912
ESSN: 1532-2386
Appears in Collections:Makale 2010-2019 yılları

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