Işınlama teknolojisi, yumurta ve yumurta ürünlerinde patojen mikroorganizmaları yok ederek hijyenik kaliteyi sağlayan etkili bir teknolojidir ve birçok ülkede uygulanmaktadır. Yumurta akı, fırıncılık ürünlerinde özellikle pandispanya ve kek yapımında köpük oluşturma özelliği nedeniyle kullanılmaktadır. Bu çalışmada, yumurta akı örnekleri üç farklı dozda ışınlanmıştır (1, 2 ve 3 kGy). Işınlanmış ve ışınlanmamış örneklerinin köpük hacmi, köpük yoğunluğu, köpük stabilitesi, pH, viskozite değerleri ve proteinlerin ikincil yapısındaki değişimler Fourier Dönüşümlü Kızılötesi Azalan Tam Yansıma Spektroskopisi (ATR-FTIR) kullanılarak belirlenmiştir. Işınlamanın yumurta akının pH değerini etkilemediği görülmektedir. Işınlama ile köpük hacmi artarken, köpük yoğunluğu, köpük stabilitesi ve viskozite değerleri azalmıştır. Işınlama dozlarının proteinlerin ikincil yapısındaki değişimi gösteren α-sarmal ve β-düzlemsel tabakanın % alan değerlerine etkisi istatistik olarak önemsiz bulunmuştur (P<0.01).
Irradiation is an effective technology to ensure the hygienic quality by eliminating pathogenic microorganisms on egg and egg products and applied in many countries. Liquid egg white is used in the preparation of bakery products especially cake and sponge cake due to foaming properties. In this study, liquid egg white samples were irradiated three different irradiation doses (1 kGy, 2 kGy and 3 kGy). Foaming volume, foaming stability, foaming density, viscosity, pH value of irradiated and unirradiated samples and the changes in secondary structure of proteins were determined by using Infrared Spectroscopy with Attenuated Total Reflectance (ATR-FTIR). Irradiation had no effect on the pH value of liquid egg white. While foaming volume increased with increase of irradiation dose, foaming density, foaming stability and viscosity values decreased. It was determined that effect of irradiation on area of % α-helix and β-sheet which shows the changes in protein secondary structure was found statistically insignificant (P<0.01).
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