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Continuous-Wave Laser Treatment of Egg: Effects on Structural and Some Physicochemical Properties of Egg’s White Protein

  • Research Article - Special Issue - Chemistry
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Abstract

Egg whites (EW) are used extensively as ingredients in food processing due to their unique functional properties such as foaming, gelling and emulsification. Food contains many heat sensitive nutrients, and many processes during of food manufacturing cause detrimental effects on these nutrients. Retention of these nutrients in food products requires innovative approaches. Recently, the application of nonthermal processing technology has shown considerable promise as an alternative to traditional thermal processing. The goal of current study was to determine the effects of continuous-wave (CW) laser treatment (green and blue range) on structural, organoleptic and pH properties of EW. The structural property of EW protein was determined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis method, and pH changes and sensory properties were analyzed with by pH meter and acceptance test, respectively. The results of this study showed that even at the maximum power laser radiation (blue CW laser) and highest time period (3 h), no changes occurred neither in structural nor in organoleptic properties of EW; in fact, no adverse effect of laser radiation on EW was detected. Evaluation of the pH values showed no significant difference between control and treated samples.

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Authors and Affiliations

  1. Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, University of Tabriz, P.O. Box: 5166614779, Tabriz, Iran

    Razzagh Mahmoudi

  2. Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran

    Mohammad Saeed Hosseinzade

  3. Department of Physics, Faculty of Physics, University of Tabriz, Tabriz, Iran

    Ebrahim Safari

  4. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

    Karim Mardani

Authors
  1. Razzagh Mahmoudi
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  2. Mohammad Saeed Hosseinzade
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  3. Ebrahim Safari
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  4. Karim Mardani
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Correspondence to Razzagh Mahmoudi.

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Mahmoudi, R., Hosseinzade, M.S., Safari, E. et al. Continuous-Wave Laser Treatment of Egg: Effects on Structural and Some Physicochemical Properties of Egg’s White Protein. Arab J Sci Eng 39, 6743–6747 (2014). https://doi.org/10.1007/s13369-014-1225-1

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  • DOI: https://doi.org/10.1007/s13369-014-1225-1

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