Işınlamanın yumurta beyazının fonksiyonel özellikleri üzerine etkisi
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Date
2012
Authors
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Gıda Teknolojisi Derneği
Abstract
Işınlama teknolojisi, yumurta ve yumurta ürünlerinde patojen mikroorganizmaları yok ederek hijyenik kaliteyi sağlayan ve birçok ülkede uygulanan teknolojidir. Fırıncılık ürünlerinde köpük oluşturma özelliği nedeniyle kullanılan yumurta akı örnekleri üç farklı dozda (1kGy, 2kGy ve 3kGy) ışınlanarak pH, viskozimetre değerleri, köpük hacmi, köpük yoğunluğu ve köpük stablitesi gibi fizikokimyasal özellikleri ve protein yapısındaki değişmeler Azalan Tam Yansıma Spektroskopisiyle (ATR-FTIR) belirlenmiştir. Işınlama ile köpük hacmi artarken, pH, köpük yoğunluğu, köpük stabilitesi ve viskozimetre değerleri azalmıştır. Işınlama dozlarının proteinlerin ikincil yapılarındaki değişimi gösteren α-sarmal ve β-düzlemsel tabaka’nın % değerlerine etkisi ise önemsiz bulunmuştur.
Irradiation is an effective technology to ensure the hygenic quality by eliminating pathogenic microorganisms. It is applied in many countries. In this study, liquid egg white, which is used in the preparation of bakery products due to foaming properties, was irradiated at three different irradiation doses (1 kGy, 2 kGy ve 3 kGy) and physicochemical properties such as foaming volume, foaming stability, foaming density, viscosity and pH were determined. And also, change in secondary structure of protein was determined by ATR-FTIR. While foaming volume increased with increase of irradiation dose, pH, foaming density, foaming stability and viscosity of liquid egg white decreased. It was determined that effect of irradiation on egg white protein’s secondary structure of % value of α-helix and β-sheet was insignificant.
Irradiation is an effective technology to ensure the hygenic quality by eliminating pathogenic microorganisms. It is applied in many countries. In this study, liquid egg white, which is used in the preparation of bakery products due to foaming properties, was irradiated at three different irradiation doses (1 kGy, 2 kGy ve 3 kGy) and physicochemical properties such as foaming volume, foaming stability, foaming density, viscosity and pH were determined. And also, change in secondary structure of protein was determined by ATR-FTIR. While foaming volume increased with increase of irradiation dose, pH, foaming density, foaming stability and viscosity of liquid egg white decreased. It was determined that effect of irradiation on egg white protein’s secondary structure of % value of α-helix and β-sheet was insignificant.
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Keywords
Irradiation, Işınlama, Liquid egg white, Sıvı yumurta akı, Foaming ability, Köpük oluşturma özelliği, Viscosity, Viskozite, FTIR
Citation
Uygun-Sarıbay, M. ve T. (2012) Işınlamanın yumurta beyazının fonksiyonel özellikleri üzerine etkisi. Gıda Dergisi, 37 (5): 273-278.