Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein

Abstract

In order to further improve the functional properties of egg white protein powder (EWP), the effects of ball-milling pretreatment on the functional properties of EWP by glycosylation modification were studied. The results manifested that glycosylation reaction was successful. Compared with CEWP (glycosylated egg white protein powder without ball-milling pretreatment), BCEWP (glycosylated egg white protein powder after ball-milling pretreatment) showed lower free amino acid content and higher solubility. The results indicated that ball-milling pretreatment changed the secondary and tertiary structures of protein then prominently enhanced the degree of glycosylation reaction of EWP. Foaming ability of BCEWP (203.3%) was 1.12 times higher than that of CEWP (182.2%). The water holding capacity (WHC) of BCEWP (104.77%) was significantly larger than that of CEWP (100.28%), besides, BCEWP had greater gel springiness than CEWP. These results confirmed that ball-milling was an effective pretreatment to enhance the foaming and gel properties of EWP by glycosylation modification. • Ball-milling pretreatment changed the egg white protein (EWP) structure. • The degree of glycosylation reaction of EWP was significantly increased after ball-milling. • Ball-milling is an effective pretreatment of glycosylation modified the foaming properties of EWP. • Ball-milling pretreatment glycosylation prominently improved the gel properties of EWP.