Effect of irradiation on protein modification of egg white protein

Now we understand that egg functionality, especially for foaming ability, can be improved by irradiation process. However, the mechanism was not informed. To investigate the protein modification by irradiation process, egg white was separated and irradiated at doses of 0, 2.5. and 5 kGy. Also, 3 major egg white proteins responsible for the foaming ability of egg (7.7 g/l ovalbumin. 1.8 g/l ovotransferrin, 0.5 g/l lysozyme) were mixed and irradiated with the same doses. According to the 2-D electrophoresis analysis, it is proved that both protein scission and agglomeration were occurred at the same time and this protein modification improved egg functional properties.