The changes of antioxidation parameters and antigenicity characteristics of ovalbumin in refrigerated- storage liquid egg white samples during dense phase carbon dioxide sterilization treatments

In order to investigate the changes of antioxidant parameters and antigenicity characteristics of ovalbumin in liquid egg white samples treated by dense phase carbon dioxide sterilization and pasteurization treatment during refrigerated storage,the samples of liquid egg white were divided in control,pasteurization( treated at 55 ℃for 3.5 min in a waterbath) and dense phase carbon dioxide sterilization( treated at 10 MPa,20 MPa and 30 MPa respectively for 10 min),and the samples were directly investigated during refrigerated storage at 4 ℃.The hydroxyl radical scavenging ability,DPPH radical scavenging ability,reducing powder and antigenicity characteristics were detected in these samples during 4 ℃ refrigerated- storage for 4 weeks. The results showed that the samples of liquid egg white under 10 MPa dense phase carbon dioxide sterilization( DPCD) treatments had significantly higher( p < 0.05) hydroxyl radical scavenging ability and reducing powder than control group at first week.The results of SDS- PAGE showed that dense phase carbon dioxidesterilization treatments could not destroy the main antigenicity( ovalbumin) overall.