| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1185765 | Food Chemistry | 2012 | 6 Pages |
The effect of ultraviolet processing (10.6 and 63.7 kJ m−2) on selected properties of egg white (absorbance, particle size, protein fractions, free sulfhydryl content, immunoreactivity, viscosity, gelling and foaming properties) was investigated. Ultraviolet exposure induced the development of browning, the formation of large protein aggregates by disulfide exchange, and protein backbone cleavage. However, egg white proteins were differently sensitive to UV radiation. No changes in immunoreactivity, gelling temperature and gel firmness were observed. Independently on the UV dose, light treated egg white produced foams with higher stability. This effect was attributed to protein aggregates jamming in the fluid interstices between bubbles and/or to the higher viscosity of the aqueous phase. The latter was also associated to higher foam volume.
► UV exposure of egg white induces browning, protein aggregation and cleavage. ► UV light does not affect egg white immunoreactivity and gelling properties. ► UV treated egg white has better foaming properties.
