Glycosylation induces covalent grafting, resulting in conformational shifts that modulate the functional properties of proteins. This study examines the effect of conformational changes on the foaming and gelation properties of d-xylose glycosylated egg white protein (G-EWP) under different pH, ionic strength, and temperature conditions. Glycosylation end-products content increases initially, then reduces with increasing temperature while negatively correlating with pH and NaCl concentration. Treatment with NaCl induces electrostatic shielding on the G-EWP surface, decreasing the absolute value of ζ-potential from 19.63 mV to 14.9 mV. Temperature promotes thermal denaturation and macromolecular aggregation of G-EWP, increasing the particle size significantly from 523.9 nm to 4458.92 nm. Spectroscopic and protein structure analyses show that different environmental stresses alter the conformational structure of G-EWP, causing the rearrangement of amino acid residues. High temperature exerts a more pronounced effect on the secondary structure of G-EWP compared to variations in pH and NaCl, where the α-helices decline from 40.37% to 7.83% and the β-turns content increases from 19.30% to 39.57%. Reheating at 60 °C and acid treatment significantly increase the gel hardness, and the foaming capacity of G-EWP declines gradually with increasing pH and NaCl concentration, but improves with increasing temperature. Correlation analysis reveals that the molecular flexibility, β-sheet and β-turns effectiveness regulate the foaming capacity, and the charge variation positively modulates the gel properties of G-EWP.This study provides insight into regulating the functional properties of G-EWP effectively in industrial applications.
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