Effect of structure changes on hydrolysis degree, moisture state, and thermal denaturation of egg white protein treated by electron beam irradiation

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• 作者：Yan Jin^a ; ¹ ; Rong Liang^a ; ¹ ; Jingbo Liu^a ; Songyi Lin^a ; ^b ; ^{linsongyi730@163.com} ; Yali Yu^a ; ^{yuyal@jlu.edu.cn} ; Sheng Cheng^c
• 关键词：Egg white protein (EWP) ; Quality characteristics ; Electron beam irradiation (EBI) ; Structure changes
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：134-141
• 全文大小：1541 K
• 卷排序：77

文摘

EBI treatment was applied on egg white protein (EWP) for the first time. The degree of hydrolysis (DH) of EWP was increased with the doses increasing. EBI treatment had effect on the decrease of bound water in EWP. EBI treatment could promote the denaturation of EWP by using LF-NMR. EBI treatment didn't damage the secondary structure of EWP.