Effects of heat treatment parameters on liquid whole egg proteins

• Published in: Food chemistry 2017-02, Vol.216, p.201-208
• Main Authors: Uysal, Reyhan Selin, Boyacı, İsmail Hakkı, Soykut, Esra Acar, Ertaş, Nusret
• Format: Article
• Language: English
• Subjects: Capillary electrophoresis; Egg Proteins - analysis; Electrophoresis, Capillary; Heat treatment; Hot Temperature; Liquid whole egg; Principal Component Analysis; Principle component analysis; Spectrophotometry, Ultraviolet; Ultraviolet–visible spectroscopy
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.08.050

•Effect of heat treatment parameters on liquid whole egg proteins was studied.•Ultraviolet–visible spectroscopy and capillary electrophoresis were used.•Liquid whole egg protein solubility decreased when treatment temperature increased.•Protein composition changed as the extent of heat treatment increased.•The extent of heat treatments was determined using principal component analysis. 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.