Proteinin fonksiyonel özellikleri üzerine ozonun etkisi

Ozone has recently gained the attention of food industries, although it has been used effectively as a primary disinfectant for treatment of water for many years. Egg white, whey proteins have been extensively used in food products to improve textural, functional and sensory attributes. Proteins influence the functional properties in foods such as solubility, emulsion and foam formation and rheological properties. However, there is limited knowledge about the effects of ozone on the food components. In this project, the effects of ozone treatment on the functional properties of whey protein isolate and egg white proteins were investigated. Ozone treatment of proteins was performed either in aqueous solutions or as gas ozonation of pure protein powders. Ozonation influenced foam formation and stability extensively. Ozone treatment affected emulsion activity negatively and reduced the emulsion stability. Thermal denaturation properties of ozonated protein samples were investigated by Differential Scanning Calorimeter (DSC). For whey protein isolate, denaturation temperature increased while denaturation enthalpy decreased. However, denaturation temperature of egg white proteins were influenced less. The effects of gas ozonation on solubility were observed to be more extensive than the effect of ozone treatment in aqueous solutions. The leavorotation of the ozonated protein solutions increased. HPLC chromatograms of ozonated protein samples showed a reduction (42 and 45 %) in the peak areas of whey proteins and egg white proteins, respectively. As a result of ozone treatment, dilute emulsions exhibited more liquid like behavior at low frequencies than concentrated emulsions.Key Words: Ozone, protein, functionality, emulsion, foam, solubility,optical activity