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.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
