Effect of different doses of Co-60 gamma-ray irradiation treatment on the micro-rheological and emulsifying properties of liquid egg white

[Display omitted] This study investigated the effects of different irradiation doses (0kGy, 1kGy, 3kGy, 5kGy) on the structural and emulsifying properties of egg white protein by studying the egg white protein emulsion particle size, zeta potential, emulsion droplet microstructure, emulsification in...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Colloids and surfaces. A, Physicochemical and engineering aspects Physicochemical and engineering aspects, 2020-02, Vol.589, p.124461, Article 124461
Hauptverfasser:	Liu, Xiaojie, He, Lichao, Zhang, Min, Zhao, Shilin, Yang, Fan, Liang, Yanhui, Jin, Guofeng
Format:	Artikel
Sprache:	eng
Schlagworte:	droplet size droplets egg albumen Egg white emulsifying emulsifying properties emulsions gamma radiation irradiation Irradiation treatment liquid egg white Micro-rheology microstructure oils particle size Secondary structure surface tension viscosity zeta potential
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	[Display omitted] This study investigated the effects of different irradiation doses (0kGy, 1kGy, 3kGy, 5kGy) on the structural and emulsifying properties of egg white protein by studying the egg white protein emulsion particle size, zeta potential, emulsion droplet microstructure, emulsification index, interfacial tension, secondary structure, micro-rheological properties. The results show that after irradiation treatment, the average particle size of the emulsion was significantly (p
ISSN:	0927-7757 1873-4359
DOI:	10.1016/j.colsurfa.2020.124461