Effect of pulsed light on selected properties of egg white

Innovative Food Science and Emerging Technologies

Volumn 18, Issue , 2013, Pages 183-189

  Manzocco, Lara ^a   Panozzo, Agnese ^a   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Egg white; Foam; Fragmentation; Gel; Pulsed light

Indexed keywords

DISULFIDE EXCHANGE; EGG WHITE; FRAGMENTATION; FUNCTIONAL PROPERTIES; GELLING TEMPERATURE; PULSED LIGHT; STRUCTURAL MODIFICATIONS; SULFHYDRYL CONTENT;

AGGREGATES; FOAMS; GELATION; GELS; VISCOSITY;

PROTEINS;

EID: 84876717776     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.02.008     Document Type: Article

References (30)

1. A.K. Anugu, W. Yang, S. Shriver, S.-Y. Chung, and S.S. Percival Efficacy of pulsed ultraviolet light in reducing the allergenicity of isolated egg proteins Abstract presented at the IFT, Chicago, IL, July 2010 2010
2. A.C. Awadé, and T. Efstathiou Comparison of three liquid chromatographic methods for egg-white protein analysis Journal of Chromatography 723 1999 69 74
3. T. Beveridge, S.J. Toma, and S. Nakai Determination of free SH- and SS-groups in some food proteins using Ellman's reagent Journal of Food Science 39 1974 49 51
4. I.M. Caminiti, I. Palgan, F. Noci, A. Muñoz, P. Whyte, and D.A. Cronin The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice Innovative Food Science & Emerging Technologies 12 2 2011 118 123
5. M.S. Choi, C.I. Cheigh, E.A. Jeong, J.K. Shin, and M.S. Chung Nonthermal sterilization of Listeria monocytogenes in infant foods by intense pulsed-light treatment Journal of Food Engineering 97 4 2010 504 509
6. S.Y. Chung, W. Yang, and K. Krishnamurthy Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter Journal of Food Science 73 2008 C400 C404
7. M.J. Davies, and R.J.W. Truscott Photo-oxidation of proteins and its roles in cataractogenesis Journal of Photochemistry and Photobiology B: Biology 63 2001 114 125
8. Dunn, J. E., Clark, R. W., Asmus, J. F., Pearlmann, J. S., Boyer, K., Painchaud, F., et al. (1989). Method for Preservation of Foodstuffs, US Patent No. 4,871,559.
9. R.J. Ellis, and A.P. Minton Protein aggregation in crowded environments Biological Chemistry 387 5 2006 485 497
10. G.D. Ellman Tissue sulfhydryl groups Archives of Biochemistry and Biophysics 82 1959 70 77
11. N. Elmnasser, M. Dalgalarrondo, N. Orange, A. Bakhrouf, T. Haertlè, and M. Federighi Effect of pulsed-light treatments on milk proteins and lipids Journal of Agricultural and Food Chemistry 56 2008 1984 1991
12. E. Fernández, M.L. Artiguez, I.M. de Marañón, M. Villate, F.J. Blanco, and J.C. Arboleya Effect of pulsed-light processing on the surface and foaming properties of β-lactoglobulin Food Hydrocolloids 27 2012 154 160
13. P. Gruber, S. Vieths, A. Wangorsch, J. Nerkamp, and T. Hofmann Maillard reaction and enzymatic browning affect the allergenicity of Pru av1, the major allergen from cherry (Prunus avium) Journal of Agriculture and Food Chemistry 52 12 2004 4002 4007
14. E. Hierro, E. Barroso, L. de la Hoz, J.A. Ordóñez, S. Manzano, and M. Fernández Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products Innovative Food Science & Emerging Technologies 12 3 2011 275 281
15. E. Hierro, S. Manzano, J.A. Ordóñez, L. de la Hoz, and M. Fernández Inactivation of Salmonella enterica serovar enteritidis on shell eggs by pulsed light technology International Journal of Food Microbiology 135 2 2009 125 130
16. L. Manzocco, and M.C. Nicoli Macromolecular crowding affects protein photosensitivity: the case of egg white immunoreactivity Food Chemistry 132 2012 982 988
17. L. Manzocco, A. Panozzo, and M.C. Nicoli Effect of ultraviolet processing on selected properties of egg white Food Chemistry 135 2012 522 527
18. D. Marquenie, C.W. Michiels, J.F. Van Impe, E. Schrevens, and B.N. Nicola Pulsed white light in combination with UV-C and heat to reduce storage rot of strawberry Postharvest Biology and Technology 28 3 2003 455 461
19. Y. Mine Recent advances in the understanding of egg white protein functionality Trends in Food Science and Technology 6 1995 225 232
20. K.W. Minton, P. Karmin, G.M. Hahn, and A.P. Minton Non specific stabilization of stress-susceptible proteins by stress-resistant proteins: A model for the biological role of heat shock proteins Proceedings of the National Academy of Sciences of the United States of America 79 1982 7107 7111
21. B.S. Murray, K. Durga, A. Yusoff, and S.D. Stoyanov Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins Food Hydrocolloids 25 2011 627 638
22. S.U. Pickering Emulsions Journal of the Chemical Society 91 1907 2001 2021
23. V. Raikos, L. Campbell, R. Stephen, and S.R. Euston Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt Food Hydrocolloids 21 2007 237 244
24. A.Y. Ramos-Villarroel, N. Aron-Maftei, O. Martín-Belloso, and R. Soliva-Fortuny The role of pulsed light spectral distribution in the inactivation of Escherichia coli and Listeria innocua on fresh-cut mushrooms Food Control 24 1-2 2011 206 213
25. A. Taheri-Kafrani, J.C. Gaudin, H. Rabesona, C. Nioi, D. Agarwal, and M. Drouet Effects of heating and glycation of beta-lactoglobulin on its recognition by IgE of sera from cow milk allergy patients Journal of Agriculture and Food Chemistry 57 11 2009 4974 4982
26. B. van den Berg, R.J. Ellis, and C.M. Dobson Effects of macromolecular crowding on protein folding and aggregation European Molecular Biology Organisation Journal 18 24 1999 6927 6933
27. B. van den Berg, R. Wain, C.M. Dobson, and R.J. Ellis Macromolecular crowding perturbs protein refolding kinetics: Implications for folding inside the cell European Molecular Biology Organisation Journal 19 15 2000 3870 3875
28. L.-Z. Wu, Y.-B. Sheng, J.-B. Xie, and W. Wang Photoexcitation of tryptophan groups induced reduction of disulfide bonds in hen egg white lysozyme Journal of Molecular Structure 882 2008 101 106
29. W.W. Yang, S.Y. Chung, O. Ajayi, K. Krishnamurthy, K. Konan, and R. Goofrich-Schneider Use of pulsed ultraviolet light to reduce the allergenic potency of soybean extracts International Journal of Food Engineering 6 3 2010 1 12
30. W.L. Zhou, D.W. Gao, and Q.L. Zhang Study on the effect of pulsed light on enzyme Science and Technology of Food Industry 1 1998 15 17