Effects of heat treatment parameters on liquid whole egg proteins.
The aim of this study was to analyse the effect of heat treatment parameters on liquid whole egg (LWE) proteins by using ultraviolet-visible (UV-VIS) spectroscopy and capillary electrophoresis (CE). Heat treatment (at 60-68°C for 1-5min) was applied to LWE. Treated LWE was centrifuged and supernatant was taken for measurement of UV-VIS spectroscopy and CE. The change in UV absorbance showed loss of protein solubility depending on heat treatments parameters. Electropherograms of samples demonstrated the effect of treatment parameters on composition of LWE proteins. It was found that conalbumin and lysozyme were influenced by the treatment, while ovalbumin and ovomucoid were not affected. CE combined with principal component analysis (PCA) was used for classification of samples untreated or treated and treated at different treatment parameters. The results of the study revealed that the extent of heat treatment in LWE samples could be determined with PCA of the CE measurements.
Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey.
Reyhan Selin
RS
Uysal
Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey; Food Research Center, Hacettepe University, Beytepe, 06800 Ankara, Turkey. Electronic address: ihb@hacettepe.edu.tr.
İsmail Hakkı
İH
Boyacı
Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey; Food Research Center, Hacettepe University, Beytepe, 06800 Ankara, Turkey.
Esra Acar
EA
Soykut
Department of Analytical Chemistry, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey.
Nusret
N
Ertaş
D004527:Egg Proteins / Q000032:analysis*; D019075:Electrophoresis, Capillary; D006358:Hot Temperature; D025341:Principal Component Analysis; D013056:Spectrophotometry, Ultraviolet
D004527:Egg Proteins
Capillary electrophoresis; Heat treatment; Liquid whole egg; Principle component analysis; Ultraviolet–visible spectroscopy