51
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Huang Y, Xiang X, Luo X, Li X, Yu X, Li S. Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound. ULTRASONICS SONOCHEMISTRY 2021; 78:105717. [PMID: 34509956 PMCID: PMC8441206 DOI: 10.1016/j.ultsonch.2021.105717] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/06/2021] [Accepted: 08/11/2021] [Indexed: 05/07/2023]
Abstract
Pumpkin seed oil (PSO), which is a valuable compound with high nutritional value used for the prevention of various chronic diseases, is prone to oxidation. In this work, small and uniform (su) ovalbumin (OVA) and pectin (PEC) were used to stabilize PSO in the form of an emulsion. The results showed that suOVA-PEC-PSO emulsion with a droplet size of 9.82 ± 0.05 μm was successfully self-assembled from PSO, PEC, and suOVA solution (with a droplet size of 230.13 ± 14.10 nm) treated with 300 W ultrasound, owing to the formation of a more stable interfacial film on the surface of droplets. The interfacial, rheological, emulsifying, and antioxidant properties of the suOVA-PES-PSO emulsions were excellent, owing to the synergistic effects between PEC and suOVA solution. Moreover, the physical stability of the suOVA-PEC-PSO emulsions to salt stress, a freeze-thaw cycle, and heat treatment was also increased and the oxidation of linolenic acid was notably delayed. These results have extended the food-related applications of OVA and PSO, and provide a promising foundation for further exploration of the self-assembly of composite emulsions by small and uniform proteins.
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Affiliation(s)
- Yu Huang
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xiaole Xiang
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, Hunan, China
| | - Xiaoying Luo
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 102488, China.
| | - Xiongwei Yu
- Wuhan Xudong Food Co., Ltd., Wuhan 430000, China
| | - Shugang Li
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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52
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Zhang X, Zeng Q, Liu Y, Cai Z. Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurations. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106668] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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53
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54
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Zeng Q, Zeng W, Jin Y, Sheng L. Construction and evaluation of ovalbumin-pullulan nanogels as a potential delivery carrier for curcumin. Food Chem 2021; 367:130716. [PMID: 34384981 DOI: 10.1016/j.foodchem.2021.130716] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 07/12/2021] [Accepted: 07/25/2021] [Indexed: 12/24/2022]
Abstract
Preparation of protein/polysaccharide nanocomplexes for delivering environment-sensitive bioactive compounds is significant in the fields of functional foods and pharmaceuticals. In this work, ovalbumin-pullulan (OVA-Pul) nanogels were fabricated through Maillard reaction combined with heat treatment. The results of SDS-PAGE, circular dichroism and conjugation yield (84.96%) confirmed the covalent crosslinking of ovalbumin to pullulan. Dynamic light scattering measurements indicated that nanogels and curcumin-loaded nanogels exhibited small particle diameter at around 190 nm and 160 nm, and excellent polydispersity index at 0.227 and 0.146, respectively. OVA-Pul nanogels showed good encapsulation efficiency (88.38%) and loading capacity (8.78%) for curcumin. Transmission electron microscope observations and in vitro gastrointestinal digestion suggested that OVA-Pul nanogels facilitated the controlled release of curcumin and the spherical structure of curcumin-loaded nanogels was damaged during digestion. Notably, both nanogels and curcumin-loaded nanogels showed desirable storage stability during 30 d. Hence, OVA-Pul nanogels have the potential for effectively delivering nutrients and drugs.
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Affiliation(s)
- Qi Zeng
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Wenhao Zeng
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Yongguo Jin
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China.
| | - Long Sheng
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China.
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55
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Chang K, Liu J, Jiang W, Fan Y, Nan B, Ma S, Zhang Y, Liu B, Zhang T. Structural characteristics and foaming properties of ovalbumin - Caffeic acid complex. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111383] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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56
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Zha F, Rao J, Chen B. Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:3036-3060. [PMID: 33798275 DOI: 10.1111/1541-4337.12736] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 02/05/2021] [Accepted: 02/06/2021] [Indexed: 12/16/2022]
Abstract
Consumers' preference to have a healthy eating pattern has led to an increasing demand for more nutrient-dense and healthier plant-based foods. Pulse proteins are exceptional quality ingredients with potential nutritional benefits, and might act as health-promoting agents for addressing the new-generation foods. However, the utilization of pulse protein in foods has been hampered by its relatively poor functionality and unpleasant flavor. Protein structure modification has been proved to be a useful means to improve the functionality and flavor profile of pulse protein. This paper begins with a brief introduction of hierarchical structure of pulse protein materials to better understand the structure characteristics. A comprehensive review is presented on the current techniques including chemical and enzymatic modifications and molecular breeding on pulse protein structure and functionality/flavor. The mechanism and the limitations and the toxicological concerns of these approaches are discussed. We conclude that understanding protein structure-functionality relationship is extremely valuable in tailoring proteins for specific functional outcomes and expanding the availability of pulse proteins. Furthermore, selective protein modification is a valuable in-depth toolkit for generating novel protein constructs with preferable functional attributes and flavor profiles. Innovative structure modification with special focus on the molecular basis for the exquisite protein designs is a pillar of pulse protein access to the desired functionality.
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Affiliation(s)
- Fengchao Zha
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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57
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Li M, Karboune S, Liu L, Light K, L'Hocine L, Achouri A, Pitre M, Mateo C. Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins. Food Chem 2021; 355:129587. [PMID: 33857721 DOI: 10.1016/j.foodchem.2021.129587] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 01/31/2021] [Accepted: 03/06/2021] [Indexed: 11/19/2022]
Abstract
The efficiency of laccase-catalyzed protein cross-linking can be impacted by substrate protein structure and competing reactions. In this study, chemical grafting of ferulic acid (FA) on protein surface was applied to modulate the cross-linking of two inflexible globular proteins, lysozyme (LZM) and ovalbumin (OVA). The extent of FA-grafting was positively correlated with protein cross-linking extent, and determined the molecular weight profile and structures of the cross-linked product. While laccase-catalyzed reactions (with or without free FA mediator) did not lead to evident cross-linking of the native proteins, oligomeric (up to 16.4%), polymeric (up to 30.6%) FA-LZMs and oligomeric FA-OVA (5.1-31.1%) were obtained upon the enzymatic treatments. The cross-linking on the grafted FA sites occurred mainly through the formation of 8-5'-noncyclic-dehydro-diferulic linkages. The effects of investigated cross-linking approach on the emulsifying, foaming properties and the immunoglobulin E (IgE) binding capacity of LZM and OVA were also evaluated in relation to the structural properties of cross-linked proteins.
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Affiliation(s)
- Mingqin Li
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada.
| | - Lan Liu
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada
| | - Kelly Light
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada
| | - Lamia L'Hocine
- Agriculture and Agri-Food Canada, Casavant Blvd. West, St. Hyacinthe, QC J2S 8E3, Canada
| | - Allaoua Achouri
- Agriculture and Agri-Food Canada, Casavant Blvd. West, St. Hyacinthe, QC J2S 8E3, Canada
| | - Mélanie Pitre
- Agriculture and Agri-Food Canada, Casavant Blvd. West, St. Hyacinthe, QC J2S 8E3, Canada
| | - Cesar Mateo
- Department of Biocatalysis, Institute of Catalysis and Petrochemistry CSIC, Campus UAM, 28049 Madrid, Spain
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58
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Jin H, Li P, Jin Y, Sheng L. Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex. Food Chem 2021; 352:129457. [PMID: 33706135 DOI: 10.1016/j.foodchem.2021.129457] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 02/10/2021] [Accepted: 02/21/2021] [Indexed: 12/14/2022]
Abstract
The mechanism by which sodium tripolyphosphate affected the aggregation behavior of ovalbumin-lysozyme complexes was investigated in this work. The highest stability coefficients were detected for natural ovalbumin and lysozyme at pH 9.0 and pH 5.0, with values of 0.981 and 0.931, respectively. The turbidity of the phosphorylated ovalbumin-lysozyme complexes was 1.71-fold to the natural complexes at pH 7.0. This result was related to the fact that the phosphorylated sample had a lower isoelectric point. Besides, both intermolecular forces and SDS-PAGE analysis indicated that the disulfide bond was the most important interaction in the complex. Circular dichroism analysis showed that phosphorylation weakened the unfolding and stretching of the structure caused by heat treatment. Moreover, transmission electron microscopy pictures confirmed that the network structure of phosphorylated ovalbumin-lysozyme complex was broader than natural protein. This study provides information for further understanding the effect of phosphorylation on protein aggregation behavior.
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Affiliation(s)
- Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Peishan Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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59
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Jia J, Ji B, Tian L, Li M, Lu M, Ding L, Liu X, Duan X. Mechanism study on enhanced foaming properties of individual albumen proteins by Lactobacillus fermentation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106218] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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60
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Jin H, Chen J, Zhang J, Sheng L. Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106200] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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61
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Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00731-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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62
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Zou W, Mourad FK, Zhang X, Ahn DU, Cai Z, Jin Y. Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105978] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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63
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Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110076] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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64
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Lin N, Liu B, Liu Z, Qi T. Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein. J Food Sci 2020; 85:3690-3699. [PMID: 33073379 DOI: 10.1111/1750-3841.15503] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Antarctic krill protein (AKP) was extracted from Antarctic krill by an alkali dissolution-isoelectric precipitation method and then it was phosphorylated with sodium tripolyphosphate. The phosphorylated Antarctic krill protein (P-AKP) powder was obtained by spray-drying (SD), freeze-drying (FD), and hot-air drying (AD), and the effects of these drying methods on the structures and functional properties of proteins were investigated. The P-AKP powder dried by SD had the best sensory performance, and its particle size was much smaller than that of FD and AD. Scanning electron microscope displayed a uniform particle size of SD powder and the particles were uniformly dispersed. X-ray diffraction analysis showed a higher crystallinity of SD sample than AD and FD. Differential scanning calorimeter analysis revealed that SD sample had the best thermal stability and less protein denaturation (ΔH = 210.80 J/g), followed by FD (ΔH = 80.48 J/g) and AD (ΔH = 73.94 J/g; P < 0.05). Fourier transform infrared showed that SD sample contained more protein secondary structure. Compared with SD, the phosphorylated group-related chemical bonds in FD and AD samples were partially destroyed. SD sample had the highest protein solubility, oil absorption capacity, emulsifying, and foaming activities than FD and AD (P < 0.05). Although FD had the highest water absorption capacity, sample prepared with AD had the worst functional performance. Therefore, different drying methods used for preparation of the P-AKP can affect its physicochemical and associated functional properties, and SD could be an appropriate drying method for the industrial mass production of P-AKP powders with better functionalities. PRACTICAL APPLICATION: The optimal drying method for preparing the phosphorylated Antarctic krill protein (P-AKP) powder was proved to be spray-drying (SD), because the physicochemical and functional properties were better for P-AKP dried by SD than the other drying methods. Hence, SD was recommended for the industrial mass production of P-AKP powders with better functionalities. This research can provide theoretical guidance for the further processing and utilization of P-AKP, and offer technical reference for food processing and preservation.
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Affiliation(s)
- Na Lin
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, China
| | - Baolin Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
| | - Zhidong Liu
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, China
| | - Ting Qi
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
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65
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Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties. Food Chem 2020; 342:128252. [PMID: 33067044 DOI: 10.1016/j.foodchem.2020.128252] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 09/25/2020] [Accepted: 09/27/2020] [Indexed: 11/22/2022]
Abstract
This study tries to elucidate the different mechanisms of functional properties among pasteurized egg white (P-EW), spray-dried egg white (SD-EW) and fresh egg white (F-EW) via quantitative N-glycoproteomic analyses. The results showed that spray-drying increased the surface hydrophobicity (181.4%) and zeta potential (25.6%) of egg white, which contributed to the enhancement of emulsifying activity index (20.1%) and foaming capacity (35.2%). Pasteurization caused the disintegration of natural protein aggregates in F-EW and resulted in a "block-like" P-EW gel and higher water holding capacity (6.2%). Spray-drying caused formation of thermal aggregates and led to a "mesh-like" SD-EW gel and better cohesiveness (3.6%). Quantitative N-glycoproteomic analysis showed that the abundance of 32 N-glycosites from 18 N-glycoproteins (such as Mucin 5B) of SD-EW was significantly reduced comparing to F-EW, indicated that the N-glycans of egg white protein are likely to be covalently cross-linked during spray-drying and are involved in thermal aggregation.
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66
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Liu L, Li Y, Dai X, Zhu Y, Hao W, Yang X. Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14934] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Lili Liu
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
| | - Yuanyuan Li
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
| | - Xiaoning Dai
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
| | - Yang Zhu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Weiming Hao
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
| | - Xiaopan Yang
- College of food and bioengineering Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China
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67
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Ai M, Jiang A. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels. Food Chem 2020; 340:128185. [PMID: 33010647 DOI: 10.1016/j.foodchem.2020.128185] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 09/10/2020] [Accepted: 09/22/2020] [Indexed: 11/30/2022]
Abstract
In this study, sodium tripolyphosphate (STP) and tetrasodium pyrophosphate (TSPP) were utilized to modify duck egg white protein (EWP). The phosphorylated EWP was prepared as egg white gel (EWG) by adding sodium hydroxide. The phosphorus content of EWP reached 2.18 mg/g and 2.07 mg/g with the addition of STP and TSPP, respectively, after 2 h phosphorylation. The average particle size, absolute zeta potential value, and surface hydrophobicity of EWP increased significantly during phosphorylation. FTIR results indicate that phosphorylation reduced the random structure and α-helical content while increasing the content of β-sheets and β-turn. The mechanical and rheological properties of EWG decreased obviously after phosphorylation. A three-dimensional porous network microstructure was formed, and the gel with added TSPP had larger pores. Adding STP and TSPP to EWG weakened its salt and solvent sensitivity. The findings provide a direction for the exploration of gel properties after protein modification.
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Affiliation(s)
- Minmin Ai
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou, 510642, China
| | - Aimin Jiang
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou, 510642, China.
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68
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Study of high pressure carbon dioxide on the physicochemical, interfacial and rheological properties of liquid whole egg. Food Chem 2020; 337:127989. [PMID: 32920272 DOI: 10.1016/j.foodchem.2020.127989] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 08/29/2020] [Accepted: 08/31/2020] [Indexed: 12/20/2022]
Abstract
In this research, the impact of High Pressure Carbon Dioxide (HPCD) on the physicochemical, interfacial and rheological properties of liquid whole egg (LWE) was investigated. HPCD treatment increased the solubility, free sulfhydryl groups and surface hydrophobicity of LWE. The highest foaming ability (186%) and foaming stability (72%) were obtained at 60 min of HPCD treatment, which were 1.3-fold and 1.4-fold those of the control group (147% and 51%, respectively). Compared with the control group, the LWE emulsion had a minimum particle size (16.3 μm) when the treatment time was 75 min, and the highest absolute value of zeta potential reached 7.66 mV when the processing time was 60 min. HPCD treatment decreased the apparent viscosity of LWE at a low shear rate. Dynamic viscoelastic characteristics indicated that both the G' and G'' moduli of LWE under the HPCD process were lower than those of the control group at any frequency.
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69
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Ren L, Liu J, Zhang X, Zhao S, Lv Y, Guo H. Emulsion, gelation, physicochemical properties and microstructure of phosphorylated and succinylated egg yolk. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109675] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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70
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Xu YT, Wang YH, Chen FP, Tang CH. Whether ovalbumin performs as a particulate or polymeric emulsifier is largely determined by pH. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105694] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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71
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Han K, Liu Y, Liu Y, Huang X, Sheng L. Characterization and film-forming mechanism of egg white/pullulan blend film. Food Chem 2020; 315:126201. [DOI: 10.1016/j.foodchem.2020.126201] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 11/24/2019] [Accepted: 01/11/2020] [Indexed: 02/01/2023]
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72
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Xie Y, Wang J, Shi Y, Wang Y, Cheng L, Liu L, Wang N, Li H, Wu D, Geng F. Molecular aggregation and property changes of egg yolk low-density lipoprotein induced by ethanol and high-density ultrasound. ULTRASONICS SONOCHEMISTRY 2020; 63:104933. [PMID: 31952003 DOI: 10.1016/j.ultsonch.2019.104933] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 12/09/2019] [Accepted: 12/16/2019] [Indexed: 06/10/2023]
Abstract
Solvent and physical treatment are widely used in egg yolk processing, but the detailed changes in the molecular structure of egg yolk proteins during processing are unclear. The aim of this study was to investigate the effects of ethanol and ultrasonic treatments on chicken egg yolk low-density lipoprotein (LDL). The solubility, emulsifying activity and emulsifying stability decreased by 74.75%, 46.91%, and 81.58% after ethanol treatment, respectively. The average particle size of ethanol-treated LDL increased 13.3-fold to 937.85 nm. These results suggested that ethanol treatment induced wide-ranging aggregation of LDL. In contrast to ethanol treatment, ultrasonic treatment promoted the solubility and emulsifying stability of LDL and enhanced its zeta-potential (119.56%) and surface hydrophobicity (10.81%). Based on particle size analysis and transmission electron microscopy, approximately 34.65% of LDL had undergone aggregation and the molecular interface became more flexible after ultrasonic treatment. These results revealed the detailed changes in egg yolk LDL structure and properties during solvent (ethanol) and physical (ultrasound) processing.
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Affiliation(s)
- Yunxiao Xie
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jinqiu Wang
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yaning Shi
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yi Wang
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Lei Cheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Lili Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Ning Wang
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
| | - Hanmei Li
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Di Wu
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China.
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73
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Chen Y, Ma M. Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105568] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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74
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Chen J, Ren Y, Zhang K, Xiong YL, Wang Q, Shang K, Zhang D. Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation. Food Chem 2020; 312:126113. [DOI: 10.1016/j.foodchem.2019.126113] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/18/2019] [Accepted: 12/23/2019] [Indexed: 12/25/2022]
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75
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Jiang Y, Jia J, Xiong D, Xu X, Yang Y, Liu X, Duan X. Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105507] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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76
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Liu L, Dai X, Kang H, Xu Y, Hao W. Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.01.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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77
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Sheng L, Tang G, Wang Q, Zou J, Ma M, Huang X. Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105384] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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78
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Li P, Jin Y, Sheng L. Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105380] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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79
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Ding L, Lu L, Sheng L, Tang C, Chen Y, Cai Z. Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment. Food Chem 2020; 317:126349. [PMID: 32078990 DOI: 10.1016/j.foodchem.2020.126349] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 11/28/2022]
Abstract
The effect of supercritical carbon dioxide (SCCD) treatment at varying processing time (30-90 min) on foaming and structure properties of egg white protein (EWP) were studied in this paper. The highest foaming ability (107.7%) was obtained after 60 min SCCD treatment, which was 3.6-fold to the control group. Foaming stability kept stable under the processing time of 75 min. Results of surface tension, surface hydrophobicity, rheological properties and particle size indicated that protein was easier to spread to the gas-liquid interface and generate molecular rearrangement. Circular dichroism (CD) and Endogenous fluorescence spectrum showed that there were slight changes on the secondary structure of EWP. The α-helical structure of the protein was destroyed and the particle size became uneven, which indicated that the protein structure became more flexible and loose. The results of this study indicate that SCCD treatment had a potential to be implemented to enhance foaming properties of EWP.
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Affiliation(s)
- Lixian Ding
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Lizhi Lu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Zhejiang, China
| | - Long Sheng
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Chaoqing Tang
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Yujun Chen
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Zhaoxia Cai
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China.
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80
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Wang H, Qiu N, Mine Y, Sun H, Meng Y, Bin L, Keast R. Quantitative Comparative Integrated Proteomic and Phosphoproteomic Analysis of Chicken Egg Yolk Proteins under Diverse Storage Temperatures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1157-1167. [PMID: 31917922 DOI: 10.1021/acs.jafc.9b06912] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
To investigate the alterations of egg yolk protein abundances and their phosphorylation status at different storage temperatures, a comparative quantitative study of unfertilized chicken egg yolk after 15 days of storage at 4 and 37 °C was performed. Altogether, 445 proteins were identified in our study, of which the abundances of 154 proteins were significantly changed when comparing high-temperature storage with low-temperature storage, including 42 up-regulated and 112 down-regulated proteins. In the phosphoproteome, we identified a total of 137 phosphorylated sites on 326 peptides corresponding to 51 proteins. The results showed that the degree of phosphorylation for most egg yolk proteins was enhanced during high-temperature storage. Furthermore, GO analysis indicated that these phosphoproteins of egg yolk may be closely related to the binding, catalysis, and transport functions. The results provide further insights into the effect of storage temperature on egg proteome changes and their phosphorylation level. Moreover, this study can provide a theoretical basis for the improvement of egg quality during storage by phosphorylation modification in the food industry.
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Affiliation(s)
- Hong Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Yoshinori Mine
- Department of Food Science , University of Guelph , Guelph , Ontario N1G 2W1 , Canada
| | - Haohao Sun
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Yaqi Meng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Li Bin
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Russell Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences , Deakin University , Burwood , Victoria 3125 , Australia
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81
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Liu L, Hao W, Dai X, Zhu Y, Chen K, Yang X. Enzymolysis kinetics and structural-functional properties of high-intensity ultrasound-assisted alkali pretreatment ovalbumin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1713152] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Lili Liu
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
| | - Weiming Hao
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
| | - Xiaoning Dai
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
| | - Yang Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Ke Chen
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
| | - Xiaopan Yang
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
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82
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Li P, Sheng L, Jin Y. Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology. Poult Sci 2019; 98:7110-7117. [PMID: 31376281 PMCID: PMC8914005 DOI: 10.3382/ps/pez424] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2019] [Accepted: 07/11/2019] [Indexed: 11/20/2022] Open
Abstract
The purpose of this study was to establish optimal conditions for microwave-assisted phosphorylation modification of egg white. Response surface methodology was used to model and optimize the degree of phosphorylation, solubility, foaming ability, and foaming stability of egg white powder. The concentration of sodium tripolyphosphate, microwave power, and microwave time were selected as the main processing conditions in the phosphorylation modification of egg white protein. The following 3 conditions for optimal phosphorylation modification of egg white are the concentration of sodium tripolyphosphate of 33.84 g/L, microwave power of 419.38 W, and microwave time 90 s for maximum functional properties (solubility, foaming ability and foaming stability) and the concentration of sodium tripolyphosphate of 32.97 g/L, microwave power of 429.29 W and microwave time of 90 s for maximum foaming properties (foaming ability and foaming stability), respectively. We consequently succeeded in phosphorylation modification with microwave assistance and confirmed the various desirable properties of optimal phosphorylation modification.
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83
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Fu X, Liu Q, Tang C, Luo J, Wu X, Lu L, Cai Z. Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose. ULTRASONICS SONOCHEMISTRY 2019; 58:104644. [PMID: 31450374 DOI: 10.1016/j.ultsonch.2019.104644] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 05/31/2019] [Accepted: 06/16/2019] [Indexed: 06/10/2023]
Abstract
This study was to evaluate the effect of ultrasound-assisted glycation with xylose on the foaming properties, physicochemical and structural characteristics of ovalbumin (OVA). The number of free amino groups in the glycated OVA (sOVA-X) significantly decreased with the increase of treatment time. The results obtained by circular dichroism (CD) and spectrofluorimetric measurements showed that there were slight changes on the subunits and secondary structure of OVA, indicating that the tertiary structure became more flexible and loose after the sonicated glycation treatment. The glycated OVA had higher solubility and foaming properties than the untreated samples. Therefore, ultrasound improved the glycation extent, and the changes in molecular structure were responsible for their different foaming ability and foaming stability. Our study also provided principle knowledge to understand how the viscosity and rheology were related to the foaming properties of OVA glycation by xylose. The results indicated that ultrasound-assisted glycation could be an excellent approach to improve the functional properties of OVA and promote its application in food industry.
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Affiliation(s)
- Xing Fu
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, Hubei 430070, PR China
| | - Qiao Liu
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, Hubei 430070, PR China
| | - Chaoqing Tang
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, Hubei 430070, PR China
| | - Jingxu Luo
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, Hubei 430070, PR China
| | - Xiudong Wu
- Electrical & Computer Engineering, University of Wisconsin-Madison, 1415 Engineering Drive, Madison, WI 53706, USA
| | - Lizhi Lu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, 310000 Zhejiang, PR China
| | - Zhaoxia Cai
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, Hubei 430070, PR China.
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84
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Chen Y, Sheng L, Gouda M, Ma M. Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108303] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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85
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Zhang Q, Yang L, Hu S, Liu X, Duan X. Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.064] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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86
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Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.070] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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87
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Tang S, Yu J, Lu L, Fu X, Cai Z. Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin. Int J Biol Macromol 2019; 131:293-300. [PMID: 30876897 DOI: 10.1016/j.ijbiomac.2019.03.076] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 02/26/2019] [Accepted: 03/11/2019] [Indexed: 11/28/2022]
Abstract
Improvement of emulsifying properties by phosphorylation could have a wide potential application in food industry. In this study, ovalbumin (OVA) was phosphorylated under wet-heating in the presence of sodium tripolyphosphate. Phosphorylated OVA (P-OVA) with low, middle, high phosphorus content were obtained with reaction time increased. Their enhanced emulsification capacity and the mechanism were investigated. Compared with native OVA (N-OVA), the emulsifying activity and stability of P-OVA were increased by 26% and 109% (P < 0.05), respectively. The structure studies (Fourier transform infrared spectroscopy, circular dichroism spectra, scanning electron microscope) demonstrated that introduction of phosphate groups to OVA increased the molecular flexibility of P-OVA. The absolute values of surface zeta-potential and surface hydrophobicity were increased as the phosphorus content increased, which indicated that the phosphate group inhibited protein aggregation. And it caused a large amount absorption of protein on the surface of the oil droplets, which ultimately improved the emulsion stability. Both particle size and microscopic results of emulsion showed that the particle size of OVA reduced as the degree of phosphorylation increased, which improved the emulsifying ability.
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Affiliation(s)
- Shitao Tang
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Center for Egg Processing, Wuhan, Hubei 430070, PR China
| | - Jialin Yu
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Center for Egg Processing, Wuhan, Hubei 430070, PR China
| | - Lizhi Lu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, 310000 Zhejiang, PR China
| | - Xing Fu
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Center for Egg Processing, Wuhan, Hubei 430070, PR China
| | - Zhaoxia Cai
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Center for Egg Processing, Wuhan, Hubei 430070, PR China.
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88
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Cui Y, Li X, Lu M, Liu X, Duan X. Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides. Food Funct 2019; 10:1808-1815. [DOI: 10.1039/c8fo02464b] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Glycosylation with pectin simultaneously improved the emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides.
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Affiliation(s)
- Yanchun Cui
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Xiang Li
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Mei Lu
- Department of Food Science and Technology
- 249 Food Innovation Center
- Lincoln
- USA
| | - Xuebo Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Xiang Duan
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
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