Kuan Yau-Hoong - Emulsifying and Foaming Properties of Ultraviolet-Irradiated Egg White Protein and Sodium Caseinate

Document created by Kuan Yau-Hoong on Aug 22, 2014
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  The physicochemical and functional properties of ultraviolet   (UV)-treated egg white protein (EW) and sodium caseinate (SC)   were investigated. UV irradiation of the proteins was carried out   for 30, 60, 90, and 120 min. However, the SC samples were   subjected to extended UV irradiation for 4 and 6 h as no   difference was found on the initial UV exposure time. Formol   titration, SDS-PAGE, and FTIR analyses indicated that UV   irradiation could induce cross-linking on proteins and led to   improved emulsifying and foaming properties (P <   0.05). These results indicated that the UV-irradiated EW and SC   could be used as novel emulsifier and foaming agents in broad   food systems for stabilizing and foaming purposes.

  Address (URL): http://pubs.acs.org/doi/pdfplus/10.1021/jf104050k