Effects of Ozone Treatment on the Structural and Thermal Properties of Whey Protein Isolate and Egg White Proteins

Abstract

This study reviews the reaction of ozone with proteins, focusing specifically on egg white and whey protein, which are commonly utilized in food products for their textural, functional, and sensory properties. Despite the widespread application of these proteins, limited information is available regarding the impact of ozone on food components. The present work investigates the effects of ozone treatment on the structural characteristics of whey protein isolate and egg white proteins. Ozonation was conducted either in aqueous solution or through gaseous exposure of pure protein powders. The thermal denaturation properties of the ozonated protein samples were evaluated using Differential Scanning Calorimetry (DSC). For whey protein isolate, an increase in denaturation temperature accompanied by a decrease in denaturation enthalpy was observed, suggesting partial protein denaturation as a result of ozone treatment. In contrast, the denaturation temperature of egg white proteins was less affected. Additionally, ozonation led to an increase in the laevorotation of protein solutions. High-Performance Liquid Chromatography (HPLC) analysis revealed a 42–45% reduction in peak areas for both whey and egg white proteins, indicating structural modifications following ozone exposure.