Ultrasound-assisted glycation on ovalbumin fibrosis: A novel, efficient immobilization for lipase

Abstract

Amyloid fibrils have gradually become a focus of attention due to their particular functionalities. In this study, the combined effects of ultrasound pretreatment (UP) and glycation on heat-induced amyloid fibrosis of ovalbumin (OVA) were evaluated. Free amino group and browning degree results indicated that ultrasound promoted OVA glycation. While, circular dichroism and fluorescence spectroscopy tests further reflected that the OVA conformation was changed. TEM demonstrated that OVA fibrosis was evident after the ultrasound treatment. These findings suggested that the method of ultrasound-glycation modification, as a potentially excellent technique, may have a complex effect on the formation of fibrosis on OVA, which can be used to modulate protein fibrosis. Furthermore, OVA amyloid fibrils were successfully used to immobilize lipase with high thermal and storage stability. This research expands the application of OVA in food industry, also provides a functional reagent in immobilizing enzymes.