Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree

Abstract

The glycation of hen ovalbumin (OVA) with carboxymethyl cellulose (CMC) was studied in an attempt to improve its functionality. OVA was dry-heated with CMC with three different degrees of substitution (0.69, 0.81, 0.89) at 60 °C and 79% relative humidity for 7 days. The emulsifying properties of OVA–CMC conjugates were strengthened remarkably with increasing substitution degree of CMC. The foam stability of OVA–CMC conjugates was improved strongly with the extension of incubation time while the foaming ability decreased. The rheological behaviors of all the three grafted products were similar. With the incubation time extension, it took more time for the formation of the protein gel network, and the thermal denaturation temperature of protein became higher. The glycation also produced OVA–CMC conjugates with higher surface hydrophobicity and lower content of lysine and arginine.