Effects of ozone on functional properties of proteins

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 647-654

  Uzun, Hicran ^a   Ibanoglu, Esra ^a   Catal, Hatice ^a   Ibanoglu, Senol ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Egg white proteins; Emulsion; Foam; Functionality; Ozone; Rheology; Solubility; Whey protein isolate

Indexed keywords

EGG WHITE PROTEINS; EMULSION STABILITY; FOAM FORMATION; FOAM STABILITY; FUNCTIONAL PROPERTIES; FUNCTIONALITY; OZONE TREATMENT; PROTEIN POWDERS; SENSORY ATTRIBUTES; WHEY PROTEIN ISOLATE;

EMULSIFICATION; EMULSIONS; FOAMS; FOOD PRODUCTS; OZONE; OZONIZATION; RHEOLOGY; SOLUBILITY;

PROTEINS;

EGG PROTEIN; EGG WHITE; MILK PROTEIN; OZONE;

AQUEOUS SOLUTION; ARTICLE; CONTROLLED STUDY; EMULSION; FOAM STABILITY; FOAMING; FOOD INDUSTRY; PROTEIN FUNCTION; PROTEIN STABILITY;

ANIMALS; CHICKENS; EGG PROTEINS; EMULSIONS; OZONE; SOLUBILITY;

EID: 84860297622     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.146     Document Type: Article

References (30)

1. S.K. Banerjee, and J.B. Mudd Reaction of ozone with glycophorin in solution and in lipid vesiclles Archives of Biochemistry and Biophysics 295 1992 84 89
2. B.S. Berlett, R.L. Levine, and E.R. Stadtman Comparison of the effects of ozone on the modification of amino acid residues in glutamine synthetase and bovine serum albumin Journal of Biological Chemistry 271 1996 4177 4182
3. E.C. Bernard, and S.G. Alistairs Some functional fractionated soy protein isolates obtained by microfiltration Food Hydrocolloids 21 2007 1379 1388
4. F. Cataldo On the action of ozone on proteins Polymer Degradation and Stability 82 2003 105 114
5. F. Cataldo On the action of ozone on mathaemoglobin Polymer Degradation and Stability 86 2004 473 481
6. F. Cataldo On the action of ozone on gelatin International Journal of Biological macromolecules 41 2007 210 216
7. S. Damodaran Structure-function relationship of food proteins N.S. Hettiarachchy, G.R. Ziegler, Protein functionality in food systems 1994 Marcel Dekker Inc New York 146 237
8. E. Dickinson, and E. Izgi Foam stabilization by protein-polysaccharide complexes Colloids and Surfaces A 113 1996 191 201
9. D. Guzey High-intensity ultrasonic processing improves emulsifying properties of proteins Colloidal and Interfacial Food Science Laboratory 18 2001 967 975
10. S. Ikeda, K. Nishinari, and E.A. Foegeding Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions Biopolymers 56 2001 109 119
11. A.R. Jambrak, V. Lelas, T.J. Mason, G. Kresic, and M. Badanjak Physical properties of ultrasound treated soy proteins Journal of Food Engineering 93 2009 386 393
12. L.T. Kakalis, and J.M. Regenstein Effect of pH and salts on the solubility of egg white protein Journal of Food Science 51 1986 1445 1455
13. A. Kato, K. Fujimoto, N. Matsudomi, and K. Kobayashi Protein flexibility and functional properties of heat-denatured ovalbumin and lysozyme Agricultural and Biological Chemistry 50 1986 417 420
14. A. Kato, A. Takahaski, N. Matsudomi, and K. Kobayashi Relationship between surface functional properties and flexibility of proteins detected by proteases susceptibility Journal of Agricultural Food Chemistry 33 5 1985 931 934
15. F.J. Kelly, and I.S. Mudway Protein oxidation at the air lung interface Amino Acids 25 2003 375 396
16. J.G. Kim, A.E. Yousef, and S. Dave Application of ozone for enhancing the microbiological safety and quality of foods: A review Journal of Food Protection 62 1999 1071 1087
17. J.E. Kinsella, and D.M. Whitehead Proteins in whey: Chemical, physical, and functional properties J.E. Kinsella, Advances in food and nutrition research Vol. 33 1989 Academic Press San Diego 343 348
18. W. Lee, S. Clark, and B.G. Swanson Functional properties of high hydrostatic pressure-treated whey proteins Journal of Food Science 30 2006 488 511
19. J.C. Lewis, N.S. Snell, D.J. Hirschmann, and H. Fraenkel-Conrat Amino acid composition of egg proteins Journal of Biological Chemistry 154 1944 239
20. X. Liangji Use of ozone to improve the safety of fresh fruits and vegetables Food Technology 53 1999 58 61
21. J.B. Mudd, P.J. Dawson, S. Tseng, and F.P. Liu Reaction of ozone with protein tryptophans: Band III, serum albumin and cytochrome c Archives of Biochemistry and Biophysics 338 1997 143 149
22. S. Nakai, and L. Chan Structure modification and functionality of whey proteins: Quantitative structure-activity relationship approach Journal of Dairy Science 68 10 1985 2763 2772
23. K.N. Pearce, and J.E. Kinsella Emulsifying properties of proteins: Evaluation of a turbidimetric technique Journal of Agriculture and Food Chemistry 26 1978 716 723
24. W.A. Pryor Mechanisms of radical formation from reactions of ozone with target molecules in the lung Free Radical Biology and Medicine 17 1994 451 465
25. R.G. Rice Application of ozone in water and waste water treatment R.G. Rice, M.J. Browning, Analytical aspects of ozone treatment of water and waste water 1986 The Institute Syracuse, New York 7 26
26. J.F. Steffe Rheological methods in food process engineering 1st ed. 1992 Freeman Press East Lansing, MI
27. W.H. Stein, and S. Moore Amino acid composition of β-lactoglobulin and bovine serum albumin Journal of Biological Chemistry 176 1948 337
28. B.K. Tiwari, C.S. Brennan, T. Curan, E. Gallagher, P.J. Cullen, and C.P. O'Donnell Application of ozone in grain processing Journal of Cereal Science 51 2010 2010 248 255
29. M.C. Vachier, M. Piot, and A.C. Awade Isolation of hen egg white lysozyme, ovotransferrin and ovoalbumin, using a quaternary ammonium bound to a highly crosslinked agarose matrix Journal of Chromatography B 664 1995 201 210
30. Y.C. Wong, T.J. Herald, and K.A. Hachmeister Comparison between irradiated and thermally pasteurised liquid egg white on functional, physical and microbiological properties Poultry Science 75 6 1996 803 808