Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins

Application of optical radiation such as laser and other short wavelength radiation for inactivation of many food-borne pathogen microorganisms in food industry (as major challenges in the food industry and so that many diseases are resulted from this food contamination) was known as a new technology. Effects of green Continuous Waves lasers on structural (using SDS-PAGE method) and physicochemical properties (organoleptic and pH value) of egg Albumen proteins was studied. The results of SDS-PAGE showed that none of the laser radiation treatments, had not changes in structural nor Organoleptic properties (including color and odor quality) of egg white proteins even at the highest time used, Evaluation of the pH values showed no significant difference between control and treated samples in this study. Using of the green continuous-wave laser irradiation method in the food industry can be considered as a new sanitation method for breaking eggs.