Akademik Veri Yönetim Sistemi
Akademik Gida, cilt.18, sa.3, ss.233-240, 2020 (Scopus)
Poultry eggs are highly important in human nutrition due to their content of essential amino acids, vitamins, minerals, and enzymes. Eggs of edible poultries such as hen, turkey, quail, and goose may have some differences in their nutritional composition. Various heat treatments applied before consumption lead to some alterations in their nutrients, especially proteins. The purpose of this study was to investigate compositional and structural changes in the protein fractions of hen, quail, turkey, and goose eggs when exposed to soft- and hard-boiling (11-16 min and 18-19 min), and frying (2-7 min). Electrophoresis and spectroscopy were used to determine the effects of these heat treatments on egg white and yolk proteins separately. It was observed that the heat degradation of proteins in egg white was higher than that in egg yolk. As expected, protein degradation was increased when heat exposure was extended. Hard-boiling treatment completely denatured egg white proteins almost in all poultry species. Ovomucoid was the most resistant fraction against heat denaturation in white proteins, while livetins in yolk. Soft-boiling under the given conditions resulted in mostly retained profiles of proteins in egg yolk of all species. Relevant to protein degradation, remarkable structural changes were detected in the protein secondary structure of hard-boiled and fried egg samples. Significant data obtained in this research revealed the influence of heat treatment on the protein content of edible eggs. Those findings are expected to help in developing the processes and consumption methods of egg products for dietary purposes and improvement of human health.