**Information Technology and E-Commerce Reflexes on Total and Agricultural Trade in Egypt**

Mahmoud M .Fawaz<sup>1</sup> , Abdelbaky M. Elshaib<sup>2</sup> , Roshdy Sh. El Adwy<sup>1</sup>

1 Department of Agricultural Economics, kafr elsheikh University, kafr elsheikh, Egypt

2 Department.of Agricultural Economics, Tanta University, Tanta, Egypt

#### **Abstract**

Nowadays, E-commerce has been developing quickly and it brings great impact on economy of all the countries. We insist that the E-commerce development in developing countries and economies in transition will have fine perspectives if the government, corporations and all the related people make great effort together. These papers address the issue of understanding the components of the information economy and E-commerce (profitability of .ese Experiment, this research aimed to identification, entity, characteristics and divisions and to figure out its profitability in Egypt. This research aimed also to pinpoint the measures necessary to incorporate the E-commerce between Egypt and the others commentating countries. We therefore propose a framework consisting of five components. First, concept and entity of E-commerce and its importance in marketing area, secondly, information and communication technology in developing and developed countries, third, the effect of internet on the Egyptian trade, forth, the effect of Internet on the Egypt Agric. Trade

**Keywords:** (Ec) Electronic commerce, (ICT) Information and Communication Technology, (ITU) international Telecommunication Union, (PIS) Primary Information sector, (SIS) Secondary Information Sector, (ET) Electronic Trade,(BtoB) Business to Business, and (BtoC) Business to consumer.

## **1. Introduction**

Nowadays, E-commerce has been developing quickly and it brings great impact on economy of all the countries, and play important role in foreign agriculture trade in both developed and developing countries. Research Problem The research problem confined to important question; that is how far profitability would Egypt gain from ET, although it regarded as an user rather than producer of information technology. In addition, nowadays, the assessment of ET amount encountered a practical difficulties; this attributable to the absence of local or international system or rules could control such trade.Furthermore, the formal statistical institutions could not monitor the precise or actual amount of ET and the scientific studies and literatures pertaining such trade regarded very few either at local or international scale. It can be said, that the agricultural marketing via ET in Egypt still limited although there are a continuous increase in number of agricultural ET sites in Egypt. Consensus. This research aimed to: Determination of the direct positive impacts of ET on the national income, by supporting and boosting the external trade. Assessment of the effect of transportation means of technology (Internet) on the Egyptian Agric.

© 2012 Fawaz et al.; licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Trade. Assessment of Relationship between information technology and GDP in Egypt. This research relied on qualitative and quantitative indications to display the economic impacts of ET and to address the gab between Egypt and the other countries.. The study comprised the data gathered between 1994 and 2009; that would be divided into 2 terms, the first between 1994 and 1998 (the period before establishment of internet handling). The second term was from 1999 to 2009 (period after launching of internet dealing in Egypt) in the aim of determination the impact of information revolution (internet dealing) on the agricultural marketing.

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(ICT) play a key role transforming of economic structures. The preceded studies confirmed that the economical impacts of (ICT) occurred on macro. And micro- economics levels. On the macroeconomics level, the studies mentioned that the rapid progress in (ICT) will lead to increase in international Trade cause minimization cost, advertising information exchange exhibitions, information availability in real time, more accessibility to the international market. And on microeconomic level, the studies confirmed that the (ICT) will help small business to access to international market, optimizing the resource allocation and reducing transaction cost. Examining the e-commerce important question is what impact (ICT) and Internet have on the productivity growth. It reduces transaction costs, allocates recourses better, increases economies of scale, improves the competitiveness of business in general, increase efficiency generates important

(IT) encompasses every thing that allows us to electronically gather, generate, store, analyze, distribute or otherwise use information. Although the internet has received the most attention, information Technology (IT)involves other computer Technologies such as microchips, monitors, hard- drives and software. It also includes more traditional telecommunication Technologies shushes cell phones or fax machines anything related to the electronic of information. Table (2) represents the Electronic commerce by type Business to Business and Business to consumer by region during the period 2005-2009, data showed that the global of (B to B) to increases with growth Percentage reached by 257.9% annually. The average of (B to B) reached 609.25Millar dollars. While (B to C) the average 60.5Millar dollars and growth Percentage reaches by 169.1%

E- commerce 2000 2003 2006 2009 Average Growth% B To B 43 251 843 1300 609.25 257.9 B to C 8 33 76 125 60.5 169.1 Total 51 284 919 1425 669.75 245.2

When compares between developing and developed countries Shown that the Digital divide

% B to B/total 84 88 92 91 88.75

**Table 2.** Electronic commerce by type (BtoB) from 1998 to 2009 (Millar dollars)

**2.2. Technology gap between developing and developed countries**

a. Internet: developing countries 34% while developed countries 66%.

b. Computer: developing countries (27%) while developed countries (73%). c. Mobile Phone: developing countries 46% while developed countries (54%).

Source: world internet usage and population statistics

*2.1.2. Information and Communication Technology (ICT)*

changes in the management and production processes of business.

*2.1.3. Distribution of Market Information Technology (IT)*

annually. And the average B to B/ Total 88.75%.

Source: Computed from the data cited from world Resource

(technology gab) in 2009:

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#### **2. Information and Communication Technology in developing and developed countries**

#### **2.1. Internet activity worldwide**

The equation (1) describes that there is a significant increase of the internet host count from 1981- 2009 according to the world wide internet domain survey. By added the factor of time to the previous equation, the results of analysis statistics was as the following:

$$\begin{aligned} \text{Log } \mathbf{y}\_i &= 0.465 + 5.789 \log \mathbf{x}\_i \\ \text{(0.562)} & \quad \text{(17.912)} \\ \text{R}^2 &= 0.925 & \quad \text{F=320.844''} \end{aligned} \tag{1}$$

Where:Y t = Internet host count according to the world internet domain survey,X t = time (1, 2, 3…)

#### *2.1.1. Internet usage statistics by world Region*

Table (1) illustrates the internet usage by region during period 2000-2009, the highest growth percentage of internet usage was achieved by middle East which recorded 267 Percent, while Latin America and Caribbean occupied the second rank with 211% Africa, Asia, Europe, North America, and Australia occupied the rest ranks of growth with percents 198,165,152,105,114, respectively.


**Table 1.** Average internet usage statistics by world Region, 2000-2009

Source: world internet usage and population statistics

#### *2.1.2. Information and Communication Technology (ICT)*

(ICT) play a key role transforming of economic structures. The preceded studies confirmed that the economical impacts of (ICT) occurred on macro. And micro- economics levels. On the macroeconomics level, the studies mentioned that the rapid progress in (ICT) will lead to increase in international Trade cause minimization cost, advertising information exchange exhibitions, information availability in real time, more accessibility to the international market. And on microeconomic level, the studies confirmed that the (ICT) will help small business to access to international market, optimizing the resource allocation and reducing transaction cost. Examining the e-commerce important question is what impact (ICT) and Internet have on the productivity growth. It reduces transaction costs, allocates recourses better, increases economies of scale, improves the competitiveness of business in general, increase efficiency generates important changes in the management and production processes of business.

#### *2.1.3. Distribution of Market Information Technology (IT)*

(IT) encompasses every thing that allows us to electronically gather, generate, store, analyze, distribute or otherwise use information. Although the internet has received the most attention, information Technology (IT)involves other computer Technologies such as microchips, monitors, hard- drives and software. It also includes more traditional telecommunication Technologies shushes cell phones or fax machines anything related to the electronic of information. Table (2) represents the Electronic commerce by type Business to Business and Business to consumer by region during the period 2005-2009, data showed that the global of (B to B) to increases with growth Percentage reached by 257.9% annually. The average of (B to B) reached 609.25Millar dollars. While (B to C) the average 60.5Millar dollars and growth Percentage reaches by 169.1% annually. And the average B to B/ Total 88.75%.


**Table 2.** Electronic commerce by type (BtoB) from 1998 to 2009 (Millar dollars) Source: Computed from the data cited from world Resource

#### **2.2. Technology gap between developing and developed countries**

When compares between developing and developed countries Shown that the Digital divide (technology gab) in 2009:


d. Land line: developing countries (45%) while developed countries (55%). But population in developing countries 81% and 19% in developed countries.

#### **2.3. Egypt Internet usage**

Egypt Internet usage and population compared with the Rest of the Africa in 2009. The Egypt has 5 million users for the international information net. The Percent of internet user with represent as the indirect indicator fore – commerce in Egypt is about 21.3%. But this Percent in Rest of Africa 78.7%. The population in Egypt about 8.5% in Africa. Some studies mentioned that may be Egypt become the biggest African countries for the number of internet users even more than south Africa, which is the highest percent in Africa.

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net). The second period was after that, from (1999-2009) this dummy variable represented as Dt. Average Total exports before using Internet about 11438.4 (million LE) .(S.T DEV) about 1081.042

By added the factor of time to the previous equation, the results of analysis statistics was as the

Where: Et = Total export in Egypt during the period (1997-2009), Dt = Dummy variable equal (1)

It illustrates the total Imports in Egypt before and after using internet, the results of the statistical analysis that there is significant increase in the total imports during the period after the internet comparing to the period before. (Average) total imports in Egypt before using internet about 38955.4 million LE.(S.T DEV) about 10448.87 and after using internet about 113052.4 million LE.(S.T DEV) about 74178.37 The study used the dummy variable to measure the effect of information revolution in Egypt. By added the factor of time to the previous equation, the results

Where: It = Total imports in Egypt during the period (1999-2009), DT: Dummy variable equal (0)

**Agriculture Export**

**Agriculture Imports**

**Trade Balance**

 10171.2 27656.1 -17485 1262 7900 -6638 10464.5 27550.4 -17086 1115 7500 -6385 11757.5 32460.6 -20703 1740 7200 -5460 11703.8 39890.9 -28187 1641 10800 -9159- 12006.1 44217.9 -32212 1689 12700 -11011 13281.0 44885.7 -31605 1488 13400 -11912 10684.8 56026 -45341 1760 15900 -14140 **Average 11438.4 38955.4 -275170 1527.86 10771.429 -9243.57**

for the period from (1992-1998) and (1) for the period from (1999-2009)

**Total Import**

**3.2. The effect of transportation means of technology (internet) on the Egyptian** 

and after using internet (47554.82 million LE) .(S.T DEV) about 31764.58

Et = 11438.414 + 36116.404 Dt

= 0.356 F = 8.842\*\*

after using internet, equal (0) before using internet.

(1.205) (2.974) \*\*

of analysis statistics was the following:

It = 38955.386 + 74096.992 DT

= 0.297 F = 6.749\*

(1.747) (2.598) \*

following:

**imports**

R2

R2

**Years Total** 

**Export**

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<sup>403</sup> ISALS

(2)

(3)

**Agriculture Trade balance**

Table (3) illustrates Internet users in Egypt during the period 1998-2008. the number of Internet users increased from about 36.4 (1000 persons) in 1998 to 1.355.0 (1000 persons) in year 2008. And the index number increased from 100% in year 1998 to 3722.527. % in years 2008.


**Table 3.** Number of Internet users in Egypt, 1998-2008.

Source: world internet usage and population statistics. 2009.

#### **3. The effect of transportation means of technology (internet) on the Egyptian trade**

#### **3.1. The effect of transportation means of technology (internet) on the Egyptian export**

It illustrates the table export in Egypt before and after using internet, the results of the statistical analysis that there is a significant increase in the table exports during the period after the internet comparing to the period before. The study used the dummy variable to measure the effect of information revolution in Egypt, the study divided the period (1992-2009). The first period was from (1992-1998) and represented the period before the revolution of information in Egypt (inter-

net). The second period was after that, from (1999-2009) this dummy variable represented as Dt. Average Total exports before using Internet about 11438.4 (million LE) .(S.T DEV) about 1081.042 and after using internet (47554.82 million LE) .(S.T DEV) about 31764.58

By added the factor of time to the previous equation, the results of analysis statistics was as the following:

$$\begin{aligned} \text{Et} &= 11438.414 + 36116.404 \,\text{Dt} \\ \text{(1.205)} &\qquad \text{(2.974)} \,\text{\*\*} \\ \text{R}^2 &= 0.356 \qquad \text{F} = 8.842^{\ast \ast} \end{aligned} \tag{2}$$

Where: Et = Total export in Egypt during the period (1997-2009), Dt = Dummy variable equal (1) after using internet, equal (0) before using internet.

#### **3.2. The effect of transportation means of technology (internet) on the Egyptian imports**

It illustrates the total Imports in Egypt before and after using internet, the results of the statistical analysis that there is significant increase in the total imports during the period after the internet comparing to the period before. (Average) total imports in Egypt before using internet about 38955.4 million LE.(S.T DEV) about 10448.87 and after using internet about 113052.4 million LE.(S.T DEV) about 74178.37 The study used the dummy variable to measure the effect of information revolution in Egypt. By added the factor of time to the previous equation, the results of analysis statistics was the following:

It = 38955.386 + 74096.992 DT

(3)

 (1.747) (2.598) \* R2 = 0.297 F = 6.749\*

Where: It = Total imports in Egypt during the period (1999-2009), DT: Dummy variable equal (0) for the period from (1992-1998) and (1) for the period from (1999-2009)



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Where:EAT: Agric. Export in Egypt, Dt: Dummy variable equal (0) for the Period from 1992-1998

**4.2. the effect of transport in means of technology (Internet) on the Egyptian Agric.** 

The equation (6) illustrates the total Agric. Imports in Egypt before and after using internet, the results of the statistical analysis that there is non significant decrease in the Agric. Exports during the period after the internet comparing to the period before. Average Agric. imparts in Egypt 10771.429 Million (LE) .(S.T DEV)3382.166, and After using internet about 12366.55 Million (LE) .(S.T DEV)3591.836. The study used the dummy variable to measure the effect of information

Where: IAt= Agric. Imports in Egypt, Dt= Dummy variable equal (0) for the period from 1992-

Where:YTAT: Total Agricultural Trade,GDP: Gross domestic product, ICT: information communi-

The equation (8) describes that there is significant increase relationship between Total Agricultural Trade, GDP, Internet host in Egypt. Internet user in Egypt Population ,the results of analysis

**5. Relationship between information technology and GDP,ICT in Egypt**  The equation ( 7 ) describes that there is significant increase relationship between Total Agricultural Trade and both (GDP) Gross domestic product in Egypt,( ICT) information communication

revolution in Egypt, the results of analysis statistics was the following.

technology in Egypt, the results of analysis statistics was as the following:

YTAT = -2.634 + 0.326 GDP +0.029h1 +0.0739 h2+ 0.0234P

( -5.091)\*\* (4.932)\*\* (1.092) (3.947)\*\* (0.413)

EAt=1527.857+ 2112.514 Dt

and (1) for the Period from 1999-2009.

y= 10771.429 – 1595.117 Dt

= 0.052 F= 0.881

YTAT= 3.412 + 0.315 GDP +0.731 ICT (3.91)\*\* (6.151)\*\* (4.735)\*\*

= 0.723 F 126.3\*\*

=0.691 F=103.2\*\*

(8.108) (0.939)

1998 and (1) far the period from 1999-2009

**Imports**

R2

R2

cation technology.

R2

statistics was as the following:

 (3.402)\*\* (3.326)\*\* R-2=0.48 F=11.061\*\* Turkey, September 10-12, 2012

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(5)

(6)

(7)

(8)

**Table 4.** Total and Agricultural export and total and imports Agricultural imports Agricultural in Egypt Before and after using internet. (Million LE)

Source: www.Egypt.gov.eg

#### **3.3. Relationship between total export and internet in Egypt**

The equation (4) describes that there is significant increase relationship between total export in Egypt and internet user, the result of analysis statistics was as the following:

Et = 12426.84 + 471.334h1 (5.344)\*\*\* (7.467) \*\*\* R2 = 0.918 F = 55.75 (4)

Where: Et: Total export in Egypt., h1: Internet users in Egypt., T: Time (1, 2, 3 … 14)

#### **4. The effect of transport in means of technology (Internet) on the Egyptian Agric. trade**

#### **4.1. The effect of transport in means of technology (Internet) on the Egyptian Agric. Exports**

It illustrates the total Agric. Export in Egypt before and after using internet, the results of the statistical analysis that there is significant increase in the Agric. Exports during the period after the internet comparing to the period before. Average Agric. Exports in Egypt before using Internet about 1527.86 Million (LE) .(S.T DEV) about 251.79, and after using internet about 5289.545 Million (LE). .(S.T DEV) about 3056.783 The study used the dummy variable to measure the effect of information revolution in Egypt, the results of analysis statistics was the following:


Where:EAT: Agric. Export in Egypt, Dt: Dummy variable equal (0) for the Period from 1992-1998 and (1) for the Period from 1999-2009.

#### **4.2. the effect of transport in means of technology (Internet) on the Egyptian Agric. Imports**

The equation (6) illustrates the total Agric. Imports in Egypt before and after using internet, the results of the statistical analysis that there is non significant decrease in the Agric. Exports during the period after the internet comparing to the period before. Average Agric. imparts in Egypt 10771.429 Million (LE) .(S.T DEV)3382.166, and After using internet about 12366.55 Million (LE) .(S.T DEV)3591.836. The study used the dummy variable to measure the effect of information revolution in Egypt, the results of analysis statistics was the following.

$$\begin{aligned} \text{y} &= 10771.429 - 1595.117 \,\text{Dt} \\\\ \text{R}^2 &= 0.052 & \text{F} &= 0.881 \end{aligned} \tag{6}$$

Where: IAt= Agric. Imports in Egypt, Dt= Dummy variable equal (0) for the period from 1992- 1998 and (1) far the period from 1999-2009

## **5. Relationship between information technology and GDP,ICT in Egypt**

The equation ( 7 ) describes that there is significant increase relationship between Total Agricultural Trade and both (GDP) Gross domestic product in Egypt,( ICT) information communication technology in Egypt, the results of analysis statistics was as the following:

$$\mathbf{Y}\_{\text{TAT}} = \mathbf{3.412} + \mathbf{0.315 GDP} + \mathbf{0.731} \text{ ICT}$$

$$(\mathbf{3.91})^{\*\*} \quad (6.151)^{\*\*} \text{ (4.735)\*}$$

$$\mathbf{R}^2 = \mathbf{0.723} \qquad \text{ F 126.3\*}$$

Where:YTAT: Total Agricultural Trade,GDP: Gross domestic product, ICT: information communication technology.

The equation (8) describes that there is significant increase relationship between Total Agricultural Trade, GDP, Internet host in Egypt. Internet user in Egypt Population ,the results of analysis statistics was as the following:

$$\mathbf{Y}\_{\text{TOT}} = \text{-2.634} + 0.326 \,\text{GDP} + 0.029 \eta \,\text{l} \,\text{+} 0.0739 \,\text{ }\eta \,\text{2+} 0.0234 \,\text{P}$$

$$\text{(-5.091)} \\ \text{\* (4.932)} \\ \text{\* (1.092)} \\ \quad \text{(3.947)} \\ \quad \text{(0.413)}$$
 $\text{R} \triangleq 0.691 \qquad \text{F} \equiv 103.2 \,\text{\textdegree} $ 

Where:YTAT: Total Agricultural Trade .GDP: Agric growth domestic product in Egypt.h1: Internet user in Egypt. h2: Internet host in Egypt and P=Population describes that there is significant increase relationship between Total Agricultural Trade, GDP, Internet user in Egypt and Internet host in Egypt. Population The equation describes that there is significant increase relationship between Total Agricultural Trade, gross domestic product GDP and internet user, n2: Internet host, Population in Egypt.:

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**Effect of Heat on Egg White Proteins**

\*Corresponding author, Tel.: +213 0790285388; fax: +213 30 40 62 71

, Lyes Aissat, Khodir Madani

Thermal treatments applied to the egg white cause undesirable modifications of their physicochemical and functional properties. The goal of this study was to acquire some knowledge on the effect of heat on some physico-chemical properties of the albumen while applying different scales (temperature / time). The results show: a sigmoïdale evolution with negative slope of the transmittance, an irreversible loss of solubility. Native-Page of protein's albumen shows the apparition of several bands what denotes diversity of proteins in egg white. The comparison of these profiles dealt to different temperatures /20 min with those unprocessed, shows apparition of new bands and different relative mobility due to the formation of aggregates. Coagulation

Man has used bird eggs as food since prehistoric times [1, 2]. This reserve of proteins, lipids, vitamins and minerals is remarkable for varieties of nutrients it contains and their high nutritional value, due to a perfect balance of its constituents. Egg is always recognized as a food of high nutritional quality for humans [3, 4, 5, 6, 7]. Beyond their nutritional value, their primary function, namely the formation of a new individual, suggests that they contain many compounds essential to life, and therefore they constitute a major potential source of biological active molecules which interest the pharmaceutical, cosmetic and food [8, 9, 10].The food industry currently uses largely hen egg (especially egg white) as an ingredient, despite competition from increasingly strong dairy products. The origin of this interest is many functional properties of this latter (foaming and gelling properties in particular) [11].Egg white protein's are rich in essential amino acids, and possess excellent nutritional value, thus they have long been considered as reference proteins [12, 13, 14]. Nevertheless, the white gotten from breaking eggs is sensitive to contaminations of the environment [15, 16].To fight against these infections and protect the consumer, the heat treatment of food egg is often required to ensure microbial safety or to obtain desirable organoleptic attributes [17].The egg white is a hydrated medium, viscous, rich on protein, heat treatment would cause a distortion of its components, the non-enzymatic browning and coagulation of proteins [18, 19]. Polypeptide chains are unfolded and can form a gel or aggregates by the association of these molecules [20]. This aggregation leads to significant changes in the physico-chemical and functional properties of egg proteins [20, 21, 22, 23, 24].It is therefore very

Faculty of Nature and Life Sciences, 3BS Laboratory A. Mira University, Bejaia, Algeria

and/or precipitation of these proteins have been observed around 74°C/20 min.

**Keywords:** Proteins, egg white, heat denaturation.

Zoubida Akkouche\*

Email: akkzou@yahoo.fr

**Abstract** 

**1. Introduction**

© 2012 Akkouche et al.; licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

provided the original work is properly cited.

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## **6. Conclusion**

The result of study shown that, there is a significant impact for information technology also E-Commerce applied on foreign trade sector generally, in addition to total trade balance export, import was also positive impact on Agriculture import, export Egyptian Agriculture trade balance. Through the study of the information economy and E-commerce, we can make conclusion as followings:


#### **7. References**


## **Effect of Heat on Egg White Proteins**

Zoubida Akkouche\* , Lyes Aissat, Khodir Madani

Faculty of Nature and Life Sciences, 3BS Laboratory A. Mira University, Bejaia, Algeria \*Corresponding author, Tel.: +213 0790285388; fax: +213 30 40 62 71 Email: akkzou@yahoo.fr

#### **Abstract**

Thermal treatments applied to the egg white cause undesirable modifications of their physicochemical and functional properties. The goal of this study was to acquire some knowledge on the effect of heat on some physico-chemical properties of the albumen while applying different scales (temperature / time). The results show: a sigmoïdale evolution with negative slope of the transmittance, an irreversible loss of solubility. Native-Page of protein's albumen shows the apparition of several bands what denotes diversity of proteins in egg white. The comparison of these profiles dealt to different temperatures /20 min with those unprocessed, shows apparition of new bands and different relative mobility due to the formation of aggregates. Coagulation and/or precipitation of these proteins have been observed around 74°C/20 min.

**Keywords:** Proteins, egg white, heat denaturation.

## **1. Introduction**

Man has used bird eggs as food since prehistoric times [1, 2]. This reserve of proteins, lipids, vitamins and minerals is remarkable for varieties of nutrients it contains and their high nutritional value, due to a perfect balance of its constituents. Egg is always recognized as a food of high nutritional quality for humans [3, 4, 5, 6, 7]. Beyond their nutritional value, their primary function, namely the formation of a new individual, suggests that they contain many compounds essential to life, and therefore they constitute a major potential source of biological active molecules which interest the pharmaceutical, cosmetic and food [8, 9, 10].The food industry currently uses largely hen egg (especially egg white) as an ingredient, despite competition from increasingly strong dairy products. The origin of this interest is many functional properties of this latter (foaming and gelling properties in particular) [11].Egg white protein's are rich in essential amino acids, and possess excellent nutritional value, thus they have long been considered as reference proteins [12, 13, 14]. Nevertheless, the white gotten from breaking eggs is sensitive to contaminations of the environment [15, 16].To fight against these infections and protect the consumer, the heat treatment of food egg is often required to ensure microbial safety or to obtain desirable organoleptic attributes [17].The egg white is a hydrated medium, viscous, rich on protein, heat treatment would cause a distortion of its components, the non-enzymatic browning and coagulation of proteins [18, 19]. Polypeptide chains are unfolded and can form a gel or aggregates by the association of these molecules [20]. This aggregation leads to significant changes in the physico-chemical and functional properties of egg proteins [20, 21, 22, 23, 24].It is therefore very

© 2012 Akkouche et al.; licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

important that manufacturers in the industry provide an egg product that combines functionality and safety [25].To limit the damaging effects of heat treatment, some researches propose the addition of additives to increase protein stability to heat. Plant's extracts rich in polyphenols as caffeic acid, helps to increase the thermal stability of milk proteins to the heat [26]. Chemical structure of these substances makes them a highly developed ability to bind to all sorts of molecules, primarily proteins [27].

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**2.4. Polyacrylamide gel electrophoresis under native conditions (NATIVE-PAGE)**

and charge of each protein [30].

**3. Results and Discussion**

heat treatment at 650 nm.

**3.1. Turbidity**

The equipment used is the mini-plate vertical electrophoresis on polyacrylamide gel described by Laemmli (1970) [29]. The protein electrophoresis under non denaturing conditions is done to separate proteins of egg white as a result of an electric field on a separating gel with 7.5% of acrylamide and a staking gel with 5% of acrylamide. The rate of separation depends on the mass

Turbidity is inversely proportional to the transmittance. Figures 1 show a negative slope sigmoidal evolution of protein denaturation of albumen to increasing temperatures ranging from 56 ° C to 89 ° C during 3 min, 10 min and 20 min respectively, it has been measured immediately after

**Fig 1.** Effect of heat time on egg white turbidity, measures done immediately after heat.

could be considered as the phase of denaturation of proteins.

a factor of 2, what drives to the formation of small size aggregates.

the stage of denaturation and the one of aggregation.

• Stationary Phase 1: The transmittance is steady according to the temperature. This phase

• Downward Phase: Corresponds to a negative evolution of the transmittance according to temperature. It is about the transition phase between the stage of denaturation and the stage of aggregation. The slope of this part informs us on the speed of transition between

• Stationary Phase 2: This phase could correspond to the phase of aggregation of proteins. • Ascending Phase: All curves include a positive phase from 86°C. This reduction of trouble could be associated to the sedimentation of the aggregates formed or to the formation of the S-Ovalbumine of which the ray of Stock is weaker than the one of native protein of

This sigmoid with negative slope includes four distinct parts:

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The purpose of this study was to gain knowledge on the effect of heat on some properties of egg white proteins. This new knowledge will be useful in improving methods of pasteurization and sterilization to reduce the negative impact of heat on technological properties of egg white.

## **2. Materials and methods**

#### **2.1. Preparation of egg white**

After washing and cleaning of eggs bought in trade, they are carefully broken and the white and yolk separated, taking the precaution of removing chalazae. The pH of the albumen is measured immediately using a pH meter (Hanna Instruments, Microprocessor pH211 pH Meter); it is equal to 9.45 ± 0.02.

The volume of egg white is measured using a test-tube and then adjusted with the buffer solution Tris-HCl (20 mM pH 8.2) to obtain a dilution solution of 1:200.

A gentle stirring for 10 minutes is done on the samples, followed by filtration with a strip agase. Identical volumes were transferred into tubes. After heat treatment in a water bath thermostated (Memertt) under continuous agitation at temperatures of 56 ° C to 89 ° C with a step of 3 ° C for 3 min ,10 min and 20 min, the tubes were immediately immersed in an ice bath for 1 minute to stop the denaturation process [16,24].

#### **2.2. Measure of transmittance**

It consists in measuring the transmittance of the egg white processed relative to that of untreated; the latter is used to bring back the turbidity at 0 (which corresponds to a transmittance of 100%). This measure is performed at a wavelength of 650 nm [24], immediately after heat treatment and after 24 hours of storage at 4 ° C.

#### **2.3. Determination of protein solubility**

The treated samples were centrifuged at 20000 g for 20 min at 4 ° C [24]. The proteins of the supernatant were measured by the Bradford method [28]. Solubility S (%) of proteins is expressed relative to an untreated white using the following formula:

$$\text{S\%} = \frac{\text{Concentration of proteins in supernatural treated}}{\text{Concentration of proteins in supernatural untreated}}$$

The measurements are carried out immediately after the heat and after 24 hours of storage at 4 ° C.

#### **2.4. Polyacrylamide gel electrophoresis under native conditions (NATIVE-PAGE)**

The equipment used is the mini-plate vertical electrophoresis on polyacrylamide gel described by Laemmli (1970) [29]. The protein electrophoresis under non denaturing conditions is done to separate proteins of egg white as a result of an electric field on a separating gel with 7.5% of acrylamide and a staking gel with 5% of acrylamide. The rate of separation depends on the mass and charge of each protein [30].

### **3. Results and Discussion**

#### **3.1. Turbidity**

Turbidity is inversely proportional to the transmittance. Figures 1 show a negative slope sigmoidal evolution of protein denaturation of albumen to increasing temperatures ranging from 56 ° C to 89 ° C during 3 min, 10 min and 20 min respectively, it has been measured immediately after heat treatment at 650 nm.

**Fig 1.** Effect of heat time on egg white turbidity, measures done immediately after heat.

This sigmoid with negative slope includes four distinct parts:


Statistical analysis reveals that the percentage of transmittance measured immediately and after 24 hours storage at 4 ° C of heat change over time was significant (P <0.05) and that the disorder is less important at 3 min than 10 min and 20 min respectively. So while extending heat, the trouble appears rapidly (lower temperature) ;for transmittance measured immediately after treatment, the trouble appears from 59°C at 20 min. whereas at 3 min and 10 min, it appears respectively at 68°C and 65°C.

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ity in the range of lower temperatures (56-71° C), could be due to denaturation and aggregation

Figures 3 and 4 show the electrophoretic patterns on polyacrylamide gel (7.5%) in native condi-

89°C.

On the first gel (figure 3), all samples are similar to the control; but ovotransferrin band intensity decreases from 59°C, which could be due to its gelation due to its heat-sensitivity. As the highest temperature here is 71°C, we can conclude that its effect on the structure of the egg white proteins is minimal-or at least it does not cause major changes in its structure; also denaturation protein phase cannot be observed on a Blue Native gel. In the second gel (figure 4),, high temperatures are clearly a major effect because the proteins all migrated to a higher position, suggesting an aggregation-resistant electrophoresis conditions. The comparison between the two gels suggests that under the chosen conditions, coagulation and /or precipitation begins to be observed around

Egg products are used as ingredients in many food sectors for their techno-unique feature. Stabilization treatments applied to egg white provide good control of hygiene but also induce an alteration of functional properties. Indeed, when egg white is subjected to heat, its globular proteins are prone to changes in structure and conformation. Depending on the extent of the temperature and duration of the treatment, these changes can range from denaturation at the gelation or coagulation. Our study shows effect of heat on some physico-chemical properties of egg white proteins such a sigmoidal evolution of transmittance and an irreversible loss of solubility. Analysis of electrophoretic profiles of native proteins heated at different temperatures, shows appearance of several bands, indicating diversity of proteins in egg white. The comparison of these profiles with those who did not undergo any heat shows appearance of new bands and different relative mobility due to the formation of protein aggregates. Coagulation and / or precipitation

of egg white proteins around 74°C/20 min were observed.

of egg white protein more sensitive to heat, such as ovotransferrin [16, 24, 31].

tions of egg white proteins after heat during 20 min.

**Fig 3.** Native-Page of albumen heated during 20 min. A: control (Oval, Ovot, Lys) 1mg/ml, B: unheated white, C: 56°C, D: 59°C, E: 62°C,

**3.3. Native - PAGE**

F: 65°C, G: 68°C, H: 71°C.

74°C.

**4. Conclusion**

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**Fig 4.** Native-Page of albumen heated during 20 min. A: 74°C, B: 77°C, C: 80°C, D: 83°C, E: 86°C, F:

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Student test indicates no significant differences between the transmittance measured immediately after heat and after 24 hours storage at 4 ° C treated samples. So the phenomenon of protein denaturation in albumen; is irreversible and interactions occurring between them are covalent (disulfide bridge) and non covalent, (hydrophobic and electrostatic interactions).Statistical analysis reveals that the evolution of transmittance as a function of temperature is significantly different (P <0.05). In fixing the time of heat treatment, the temperature is increasing turbidity increases. This could be explained by protein aggregation most resistant to heat such as ovalbumin, which represents 54% of proteins in egg white [16, 24]. At temperatures understood between 55°C and 65°C, transmittance decrease could be explained by denaturation and aggregation of the most sensitive proteins to heat as the ovotransferrin (13% of proteins in white) and at temperatures more elevated (≥74C°), the fall of the transmittance could be due to the denaturation and aggregation of the most heat-resistant proteins such as ovalbumin .

#### **3.2. Solubility**

According to figure 2, the heat applied to solutions of egg white lead to irreversible loss of solubility for the three times studied as a function of temperature.

**Fig 2.** Effect of heat time on egg white solubility, measures done immediately after heat.

After heat during 20 min at 89 °C , only (23.44 ± 0.21) % soluble proteins remained, while after 10 min and 3 min at 89 °C (28.64 ± 0.4)% and (32.43 ± 0.27)%, respectively remained soluble. The strong decrease in solubility at higher temperatures (74-89 °C) is probably due to denaturation and aggregation of heat-resistant proteins such as ovalbumin [31]. While the weak loss in solubility in the range of lower temperatures (56-71° C), could be due to denaturation and aggregation of egg white protein more sensitive to heat, such as ovotransferrin [16, 24, 31].

#### **3.3. Native - PAGE**

Figures 3 and 4 show the electrophoretic patterns on polyacrylamide gel (7.5%) in native conditions of egg white proteins after heat during 20 min.

**Fig 3.** Native-Page of albumen heated during 20 min. A: control (Oval, Ovot, Lys) 1mg/ml, B: unheated white, C: 56°C, D: 59°C, E: 62°C, F: 65°C, G: 68°C, H: 71°C.

**Fig 4.** Native-Page of albumen heated during 20 min. A: 74°C, B: 77°C, C: 80°C, D: 83°C, E: 86°C, F: 89°C.

On the first gel (figure 3), all samples are similar to the control; but ovotransferrin band intensity decreases from 59°C, which could be due to its gelation due to its heat-sensitivity. As the highest temperature here is 71°C, we can conclude that its effect on the structure of the egg white proteins is minimal-or at least it does not cause major changes in its structure; also denaturation protein phase cannot be observed on a Blue Native gel. In the second gel (figure 4),, high temperatures are clearly a major effect because the proteins all migrated to a higher position, suggesting an aggregation-resistant electrophoresis conditions. The comparison between the two gels suggests that under the chosen conditions, coagulation and /or precipitation begins to be observed around 74°C.

## **4. Conclusion**

Egg products are used as ingredients in many food sectors for their techno-unique feature. Stabilization treatments applied to egg white provide good control of hygiene but also induce an alteration of functional properties. Indeed, when egg white is subjected to heat, its globular proteins are prone to changes in structure and conformation. Depending on the extent of the temperature and duration of the treatment, these changes can range from denaturation at the gelation or coagulation. Our study shows effect of heat on some physico-chemical properties of egg white proteins such a sigmoidal evolution of transmittance and an irreversible loss of solubility. Analysis of electrophoretic profiles of native proteins heated at different temperatures, shows appearance of several bands, indicating diversity of proteins in egg white. The comparison of these profiles with those who did not undergo any heat shows appearance of new bands and different relative mobility due to the formation of protein aggregates. Coagulation and / or precipitation of egg white proteins around 74°C/20 min were observed.

#### **5. References**

[1] C.Allemeersch. The ovoproduits in France. Veterinary doctorate thesis. Veterinary National school Of Aflort.1983; 70:1-151.

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[19] C .Sanchez, S .Fremont .Consequences of the thermal treatments and formulation on the structure

[20] M-S .Appavou. Survey of the influence of the temperature and the pressure on the structure and the dynamics of the inhibitor of the bovine pancreatic trypsine. A survey by diffusion of neutrons. Thesis of doctorate. University of Paris XI Orsay. Specialty: Biophysical. 2005; 1-228. [21] H .Neurath, HB .Bull .Denaturation and hydration of proteins. From the Division of Agricultural

[22] D .Lorient. Biochemical Modifications of the constituent food. Techniques of engineer.2009; 3400:

[23] ISL .Navizet. Modelling and analysis of the mechanical properties of the proteins. Thesis of

[24] I .Van der Plancken , A .Van Loey, ME .Hendrickx .Effect of heat-treatment one the physicochemical properties of egg white proteins: A kinetic study. Newspaper of Food Engineering.

[25] V .Lechevalier. Ciaisaillement, creation of interfaces and thermal treatment. Thesis of physicochemistry Doctorate and quality of the byproducts. School of life-Agro-health doctorate. 2005. [26] M-M .Filion. Improvement of the thermal stability of milk by modulation of the potential of oxydoréduction. Faculty of the Sciences of agriculture and food. University Laval, Quebec. 2006.

[27] E .Hagerman, L G .Butler .Protein precipitation Method to Quantitative and Determination of

[28] MM .Bradford. A rapid and sensory method to the quantification of microgram quantities of

[29] UK .Laemmli. Cleavage of structural proteins during the assembly of the head of T4 bacteriophage.

[30] GM .Walker .The Protein Protocols Handbook (second edition). SD Polyacrylmide Frost Electrophoresis of proteins. University of Hertfordshire, Hatfield, UK. 2002: 1-1103.

[31] C .Desert, C .Guérin-Dubiard, F .Nau, G .Jan, F .Valley, J .Mallard. Comparison of Defers Electophoretic Separation of Hen Egg White Proteins., School National Superior Agronomic of

protein utilizing the principle of protein-dye biding. *Anal Bioch*. 1976; 72: 248-254.

tannins. Newspaper of Agriculture. *Food Chem*. 1978; 26(4): 809-812.

and the allergenic of the food proteins, Direct Science. 2003; 43:13-20.

Biochemistry, University Minnesota,St, Paul. 1936: 519-527.

doctorate. Paris University 6 Pierre & Marie Curie. 2004.

1-20.

2006; 75: 316-326.

*Nature*. 1970; 227(259): 680-685.

Rennes, *Food Chem*. 2001 ; 49 :4553-4561.

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International Conference on Applied Life Sciences (ICALS2012)

**Assessment of Environmental Quality of** 

**Structure: Multivariate and Graphical** 

Sapto Purnomo Putroand Riche Hariyati

Prof. Soedharto, SH, Tembalang Campus, Semarang, Indonesia

**Approaches**

ity and sediment over time.

farming.

**1. Introduction**

**Abstract**

**Coastal Fishpond Areas Using Macrobenthic** 

Department of Biology, Faculty of Mathematic and Natural Sciences Diponegoro University, Jl.

Environmental degradation that results in decreased quantity of farmed fish production is an issue that often arises in rapid aquaculture industry. This study aims to develop the method of environmental quality assessment of aquaculture using macrobenthic structure to ensure the sustainability of its activity. The research was conducted at three fish farming sites along coastal of Sayung, Demak Regency, Central Java, i.e. milkfish ponds, shrimp ponds, and mixture pond. Determination of the environmental quality of the farms was done by analyzing data and environmental parameters and macrobenthic abundance and biomass using multivariate and the graphical methods. The results of Principle Component Analysis (PCA) projected from an aquatic environment parameters showed no signs of grouping based on three types of ponds, but there are signs of grouping by time sampling, indicating fluctuations in physico-chemical conditions of waters over time. Based on the macrobenthic abundance, study sites were dominated by gastropods (97%), the rest of bivalves (2%) and polychaetes (1%). Results from ordination analysis, ABC curves and k-dominance showed no signs of clustering by types of pond, but between sampling times. This implies that multivariate and graphical methods can sensitively detect any environmental change, particularly changes in macrobenthic community, water qual-

**Keywords:** environmental quality, multivariate, graphical method, macrobenthic structure, fish

Macrobenthic animals are invertebrate animals that are relatively small and retained on sieve size of 500 m m and stayed at the bottom habitat by digging a hole in the substrate or sediment, either have home tube (tubicolous) and do not have the tube [1]. The animal has an important role in the formation of sedimentary habitats. These organisms can stimulate and improve the process of mineralization of organic matter and improve the exchange of particles in the boundary layer between water and sediments [2]. They play an important role in the food chain through the transfer of organic carbon back to the pelagic ecosystem [3]. Through mechanisms such as

> © 2012 Putro and Hariyati; licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

provided the original work is properly cited.

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