Secondary structure of protein in liquid, frozen and dried egg-white samples: Effect of gamma irradiation treatment

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dc.contributor.authorUygun Sarıbay, Mine
dc.contributor.authorErgun, Ece
dc.contributor.authorKalaycı, Yakup
dc.contributor.authorKöseoğlu, Turhan
dc.contributor.departmentTAEK-SANAEMtr_TR
dc.date.accessioned2017-01-16T13:32:03Z
dc.date.available2017-01-16T13:32:03Z
dc.date.issued2017-04
dc.descriptionMakale ambargoludur 1 Mart 2018 tarihinde erişime açılacaktır.tr_TR
dc.description.abstractIn 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.tr_TR
dc.identifier.citationUygun-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.tr_TR
dc.identifier.endpageHenüz yayınlanmadı.tr_TR
dc.identifier.issn1094-2912tr_TR
dc.identifier.issnESSN: 1532-2386tr_TR
dc.identifier.issueHenüz yayınlanmadı.tr_TR
dc.identifier.startpageHenüz yayınlanmadı.tr_TR
dc.identifier.urihttp://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/208
dc.identifier.volumeHenüz yayınlanmadı.tr_TR
dc.language.isoengtr_TR
dc.publisherTaylor & Francistr_TR
dc.relation.journalInternational Journal of Food Propertiestr_TR
dc.rightsinfo:eu-repo/semantics/openAccesstr_TR
dc.subjectGamma irradiationtr_TR
dc.subjectGama ışınlamasıtr_TR
dc.subjectSecondary structuretr_TR
dc.subjectİkincil yapıtr_TR
dc.subjectProteintr_TR
dc.subjectViscositytr_TR
dc.subjectViskozitetr_TR
dc.titleSecondary structure of protein in liquid, frozen and dried egg-white samples: Effect of gamma irradiation treatmenttr_TR
dc.typearticletr_TR
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