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KMID : 1134819980270020291
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 2 p.291 ~ p.295
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Effect of Gamma Irradiation on Egg White Protein
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Lim Seong-Il
Yook Hong-Sun
Yoon Hye-Hyun
Kim Young-Ji
Byun Myung-Woo
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Abstract
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The ovalbumins obtained from hen’s and duck’s egg white were irradiated with up to 100 kGy at room temperature. The purified proteins were evaluated for their in vitro digestibility by incubating successively with pepsin and pancreatin conjugate. Amino acid compositions and SDS-PAGE pattern in these proteins were also analyzed. The obtained results indicated that gamma irradiation within the tested dose range(up to 100 kGy) produced no statistically significant changes in the in vitro digestibility and amino acid compositions. Analysis of gamma-irradiated ovalbumins by SDS-PAGE revealed radiolysis of ovalbumin into proteins or peptides of low molecular weights.
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KEYWORD
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ovalbumins, gamma irradiation, in vitro digestibility, SDS-PAGE
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