Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Uysal RS,Boyacı İH,Soykut EA,Ertaş Ndoi
10.1016/j.foodchem.2016.08.050subject
Has Abstractpub_date
2017-02-01 00:00:00pages
201-8eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31290-0journal_volume
216pub_type
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