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The secondary structure of proteins in liquid, frozen, and dried egg-white samples: Effect of gamma irradiation treatment

Uygun-Sarıbay, Mine, Ergun, Ece, Kalaycı, Yakup, Köseoğlu, Turhan
International journal of food properties 2017 v.20 no.sup2 pp. 1195-1203
Fourier transform infrared spectroscopy, egg albumen, gamma radiation, irradiation, liquids, protein secondary structure, reflectance, viscosity
In this study, the effect of gamma irradiation treatment on the secondary structure of the whole egg-white proteins was investigated. Liquid, frozen, and dried egg-white samples were subjected to gamma irradiation doses of 0, 1, 2, and 3 kGy. Protein secondary structures were determined by Attenuated Total Reflectance Fourier-Transform Infrared (ATR-FTIR) spectroscopy. In liquid egg-white samples, irradiation caused a conformational change from α-helix to disordered structure. Besides, a decrease in intermolecular β-sheet content was detected. On the other hand, no significant changes were observed in the secondary structure of frozen and dried egg-white samples. The significance of the results and their possible relationship to the viscosity decrease was also discussed. It was suggested that radiation-induced structural rearrangements may play a key role in the viscosity decrease.