Functional properties of egg powder: effect of gamma irradiation

Authors:
Mahfouz Al-Bachir

Volume 27, Issue 2;
Pages: 113-121; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
To determine the effect of gamma irradiation treatment on functional characteristics of whole egg powder, samples of egg powder (EP) was treated with 0, 5, 10 and 15 kGy doses of gamma irradiation. Foam stability (FS), foaming capacity (FC), oil holding capacity (OHC), water holding capacity (WHC), stability (ES), emulsifying activity (EA), emulsion and solubility of EP were determined. The un-irradiated EP samples exhibited a high functional property. The solubility, WHC, FS and EA were not affected, but OHC, FC and ES of egg powder were significantly increased by irradiation. According to the result, it was suggested that protein decompositions are the essential changes induced by irradiation and this protein decomposition may be the main reason for improving the FC, OWC, and ES of EP.
Location
300645-Timisoara, Calea Aradului 119, Romania
Phone
Tel: +40-256-277423
Fax: +40-256-277326
E-mail
nico_hadaruga@yahoo.com
info@journal-of-agroalimentary.ro
Copyright © 2022 Journal of Agroalimentary Processes and Technologies