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Irradiation of Chicken Egg White
I. Effect on Proteinase Inhibitors
Bestråling av hønseeggehvite
I. Virkningen på proteinaseinhibitorer
Acta Veterinaria Scandinavica volume 14, pages 118–128 (1973)
Abstract
Commercial ovomucoid trypsin inhibitors (OMTI) and egg white were exposed to various doses of gamma irradiation, using a cobalt-60 source. The inhibitory activity of non-irradiated and irradiated samples on bovine trypsin was tested by the Kunitz method (Kunitz 1947). The activity of the inhibitors was shown to decrease exponentially with increasing radiation dose. The D10 for OMTI was 0.6 Mrad and for the trypsin inhibitors in the crude egg white diluted 1: 5 in saline 3.0 Mrad under the conditions used. The activity of the non-irradiated and irradiated inhibitors upon various animal, microbial and plant proteinases was also determined by using the crosswise casein precipitating inhibition test (crosswise CPI-test) (Fossum 1970a). By this method, which is more sensitive than the Kunitz method, trypsin inhibitory activity in egg white could be detected after exposure to an irradiation dose of 9 Mrad. No inhibitory activity could be found against any enzyme after an irradiation dose of 15 Mrad.
Irradiation as a preservation method for egg and egg products is discussed.
Sammendrag
Kommersiell ovomukoid trypsin inhibitor (OMTI) og eggehvite fra hønseegg ble utsatt for forskjeilige doser av gammastråler fra en kobolt-60 kilde. Aktiviteten av inhibitorene i ubestrålt og bestrålt materiale ble undersøkt overfor bovint trypsin etter Kunitz metode (Kunitz 1947). Den inhibitoriske aktivitet avtok eksponensielt med økende stråledose. Under de gjeldende forsøksbetingelser var D10 for OMTI 0,6 Mrad og for trypsininhibitorene i rå eggehvite fortynnet 1:5 i fysiologisk saltvann var D10 3,0 Mrad. Aktiviteten av ubestrålte og bestrålte inhibitorer overfor forskjeilige animalske og mikrobielle proteinaser samt overfor ficin, ble også undersøkt ved å benytte den kryssvise presipitasjonsinhibisjonstest (kryssvis CPI-test) (Fossum 1970a). Ved denne metode, som er mer sensitiv enn Kunitz metode, kunne inhibitorisk virkning overfor trypsin påvises i eggehvite etter en stråledose på 9 Mrad. Etter en bestråling på 15 Mrad kunne en ikke påvise noen hemmende virkning overfor noen av de undersøkte enzymer.
Bestråling som konserveringsmetode for egg og eggprodukter er diskutert.
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Fossum, K., Underdal, B. Irradiation of Chicken Egg White. Acta Vet Scand 14, 118–128 (1973). https://doi.org/10.1186/BF03547415
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DOI: https://doi.org/10.1186/BF03547415