Abstract
ABSTRACTThe functional and structural properties of enzymatic hydrolysis and glycosylation synergistic modified ovalbumin (OVA) were investigated. The results showed that hydrolysis and glycosylation had synergetic effects on emulsifying and foaming properties, water and oil-binding capacity of OVA. And hydrolysis and glycosylation also could improve gel strength and thermal properties of OVA. Polyacrylamide gel electrophoresis analysis implied that the formation of 20.1 kDa ~ 29 kDa Maillard reaction products (MRPs). UV absorption and Fourier Transform Infrared spectroscopy analyses confirmed that enzymatic hydrolysis and glycosylation could change the secondary structure of OVA. Moreover, hydrolysis and glycosylation could produce OVA with compact and orderly network structure.
Highlights
Egg white protein (EWP) is widely used as a good source of dietary proteins in the food industry, due to its nutritional value, functional properties, and availability.[1,2] Ovalbumin (OVA) is the main constituent of EWP and most widely used model protein.[3]
Some researchers showed that Maillard reaction could improve the emulsifying properties of protein owing to increment protein solubility, due to fast migration and adsorption on the interface of water/oil to form a film around the oil droplets.[21,28,29]
While, compared to hydrolyzed OVA, the lump of modified OVA (Fig. 5c and d) is smaller, which increases the contact area with water and oil, result in the improvement of functional properties of proteins, such as foaming and emulsifying properties, Water binding capacity (WBC) and oil binding capacity (OBC) capacities and gel strength.[21]. This present work showed that the functional properties of OVA could be effectively improved by the synergistic effects of alkaline protease hydrolysis and glycosylation
Summary
Egg white protein (EWP) is widely used as a good source of dietary proteins in the food industry, due to its nutritional value, functional properties, and availability.[1,2] Ovalbumin (OVA) is the main constituent of EWP and most widely used model protein.[3] It is an important food ingredient, which is frequently used as a surfactant protein in the food industry to improve and maintain the quality (texture and volume) of aerated food.[4] Much research has been conducted in order to improve the functional properties of OVA,[5] including phosphorylation,[6,7] glycosylation,[8,9,10] enzymatic modification,[11] and high pressure.[5] Compared to other modification methods, glycosylation is an effective method to improve the food—use functional properties of OVA.[3,9,12] some research showed that the glycosylation of OVA with other polysaccharides is not economical, which is bound to limit the application of the OVA and polysaccharides conjugates in food industry.[9] the search for an economic and effective modification method is of significance
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