Uygun Sarıbay, MineErgun, EceKalaycı, YakupKöseoğlu, Turhan2017-01-162017-01-162017-04Uygun-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.1094-2912ESSN: 1532-2386http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/208Makale ambargoludur 1 Mart 2018 tarihinde erişime açılacaktır.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.enginfo:eu-repo/semantics/openAccessGamma irradiationGama ışınlamasıSecondary structureİkincil yapıProteinViscosityViskozitearticleHenüz yayınlanmadı.Henüz yayınlanmadı.Henüz yayınlanmadı.Henüz yayınlanmadı.