The Changes of Antioxidation Parameters and Antigenicity Characteristics of Ovalbumin in Refrigerated-Storage Liquid Whole Egg Samples During Irradiation Sterilization Treatments
In order to investigate the changes of antioxidant parameters and ovalbumin antigenicity characteristics of ovalbumin in whole liquid egg samples of control,pasteurization and irradiation sterilization (2,4,6 kGr) treatments during refrigerated storage at 4 ℃ (0,10,20 days) for about 20 days,the antioxidant parameters include free sulfhydryl content,DPPH radical scavenging ability,hydroxyl radical scavenging ability and reducing powder.The samples of liquid whole egg under irradiation treatments (2,4,6 kGr) had significantly higher (p＜0.05) DPPH and hydroxyl radical scavenging ability than the control group at 10 days.No significant difference (p＞0.05) in free sulfhydryl contents is detected among whole liquid egg samples of control,pasteurization and irradiation 2 kGr ste rilization groups.The results of SDS-PAGE and Western-blot show that irradiation sterilization treatments could not destroy the main antigenicity (ovalbumin) in whole liquid egg samples.
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维普
