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Li J, Wang X, Chang C, Gu L, Su Y, Yang Y, Agyei D, Han Q. Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery. Foods 2024; 13:1834. [PMID: 38928777 PMCID: PMC11202995 DOI: 10.3390/foods13121834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
Chicken egg white (EW) proteins possess various useful techno-functionalities, including foaming, gelling or coagulating, and emulsifying. The gelling property is one of the most important functionalities of EW proteins, affecting their versatile applications in the food and pharmaceutical industries. However, it is challenging to develop high-quality gelled foods and innovative nutraceutical supplements using native EW and its proteins. This review describes the gelling properties of EW proteins. It discusses the development and action mechanism of the physical, chemical, and biological methods and exogenous substances used in the modification of EW gels. Two main applications of EW gels, i.e., gelling agents in foods and gel-type carriers for nutraceutical delivery, are systematically summarized and discussed. In addition, the research and technological gaps between modified EW gels and their applications are highlighted. By reviewing the new modification strategies and application trends of EW gels, this paper provides insights into the development of EW gel-derived products with new and functional features.
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Affiliation(s)
- Junhua Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xuechun Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Dominic Agyei
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Qi Han
- School of Science, STEM College, RMIT University, Melbourne, VIC 3000, Australia
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Liu Y, Ma L, Guo Y, Kuang H, Liu Y. Fabricating oleic acid-ovalbumin complexes using an ultrasonic-coupled weakly alkaline pH technique: Improving the dispersibility, stability, and bioaccessibility of lutein in water. Food Chem 2024; 435:137593. [PMID: 37776652 DOI: 10.1016/j.foodchem.2023.137593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 09/09/2023] [Accepted: 09/23/2023] [Indexed: 10/02/2023]
Abstract
This study constructed a self-assembly non-covalent oleic acid (OA) and ovalbumin (OVA) complex via an ultrasonic coupled pH-driven approach to simultaneously improve the water dispersibility, stability, and bioaccessibility of lutein (LUT). The results showed that homogeneous, stable hydrophilic OA-OVA particles were obtained in optimized conditions (an OVA concentration of 4.0 mg/mL, pH 9.0, ultrasonic conditions of 200 W for 2 min, and OA-OVA molar ratios of 2:1-20:1), with the LUT encapsulation efficiency (EE) exceeding 88.9%. Furthermore, Fourier transform infrared (FTIR) spectroscopy and transmission electron microscopy (TEM) confirmed complete LUT encapsulation in the OA-OVA particles, displaying spherical particle formation with smooth surfaces. The OA-OVA complexes effectively improved the thermal and storage stability of LUT and significantly enhanced its bioaccessibility. These findings suggest that fatty acid-protein complexes may have potential application value as carotenoid delivery vectors.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Liyuan Ma
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Yuanjie Guo
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Huiying Kuang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China.
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Liu J, Jiang H, Zhang M, Yang M, Zhang T, Du Z, Xu M, Liu X. Relationship of co-gelation and co-aggregation on egg white ovalbumin-lysozyme heteroprotein complex: Formation and thermodynamics. Food Chem 2022; 388:133030. [PMID: 35483286 DOI: 10.1016/j.foodchem.2022.133030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 03/26/2022] [Accepted: 04/18/2022] [Indexed: 11/18/2022]
Abstract
This study aimed to establish binary protein system on egg white ovalbumin (OVA) -lysozyme (LYS), and investigated the relationship between co-aggregation and co-gelation. We focused on the formation of OVA-LYS complex, the typical thermo-dynamically favored coacervation process, in terms of gelling properties, microstructure and thermodynamics. Benefited from synergistic effects during co-gelation, the thermally induced gels of OVA-LYS complex formed at extremely low protein concentration (18 mg/mL) and showed higher storage modulus with increasing LYS concentration. Moreover, the rising particle size, reduced zeta potential, unordered secondary structure and strengthened protein chain were observed with the addition of LYS. Remarkably, the divalent ions enhanced thermodynamic stability of OVA-LYS complex, although the growth of aggregates units were prevented by ions at room temperature. ITC and molecular docking analyses revealed the binding affinity stoichiometry and combination phase, which were closely related to the decrease of minimum energy resulted from the formation of hydrogen bond.
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Affiliation(s)
- Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Hongyu Jiang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Min Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Menglei Xu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China; China State Key Laboratory of Supramolecular Structure and Materials, Jilin University, Changchun 130012, China.
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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Differences in protein composition and functional properties of egg whites from four chicken varieties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Liu J, Jiang H, Zhang M, Gong P, Yang M, Zhang T, Liu X. Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties. Int J Biol Macromol 2022; 200:263-272. [PMID: 35007631 DOI: 10.1016/j.ijbiomac.2021.12.185] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 12/19/2021] [Accepted: 12/29/2021] [Indexed: 12/22/2022]
Abstract
This study aims to evaluate the structure of ions-regulated gelation of egg white protein (EWP) via aggregation kinetics model, which was built by monitoring turbidity. Results showed that compared with NaCl and KCl, the addition of Na2SO4 increased free sulfhydryl content, surface hydrophobicity and particle size of EWP significantly, while weakened the order of secondary structure. Hence, strengthened gel network structure was observed with higher porosity, which improved the texture profiles and rheological properties of EWP gels. Based on these phenomena above, the relationship between aggregation behavior and gelling properties with ions was further investigated by aggregation kinetics model and principal component analysis. Because of the enhancement of protein interactions, the aggregation growth rate with Na2SO4 was much faster than the samples with NaCl, which reflected over-aggregation due to the accelerated nucleation process and resulted in firmed gel network structure.
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Affiliation(s)
- Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Hongyu Jiang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Min Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ping Gong
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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Evaluation of ovalbumin nanocarriers to promote the vehiculization and antifungal properties of cinnamaldehyde in aqueous media. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112224] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life. Food Res Int 2021; 148:110597. [PMID: 34507742 DOI: 10.1016/j.foodres.2021.110597] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 06/28/2021] [Accepted: 07/06/2021] [Indexed: 11/22/2022]
Abstract
This work is aimed to obtain nanocomplexes based on egg white protein nanoparticles (EWPn) and bioactive compounds (BC), carvacrol (CAR), thymol (THY) and trans-cinnamaldehyde (CIN), and evaluate their application as antifungal edible coatings on preservative-free breads. The nanocomplex formation was studied through stoichiometry, affinity, colloidal behavior, morphology, and encapsulation efficiency (EE, %). Rounded-shape nanocomplexes with particle sizes < 100 nm were obtained. The EE values were similar for all BC (>83%). Furthermore, the in vitro antifungal activity of the nanocomplexes was verified using the Aspergillus niger species. The nanocomplexes were applied as coatings onto the crust of preservative-free breads, which were stored for 7 days (at 25 °C). The coatings had no impact on the physicochemical properties of the bread loaves (moisture, aw, texture, and color). Finally, the coatings based on EWPn-THY and EWPn-CAR nanocomplexes showed higher antifungal efficacy, extending the bread shelf life after 7 days.
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Li D, Zhang Q, Huang L, Chen Z, Zou C, Ma Y, Cao MJ, Liu GM, Liu Y, Wang Y. Fabricating hydrophilic particles with oleic acid and bovine serum albumin to improve the dispersibility and bioaccessibility of fucoxanthin in water. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106752] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Ma Y, Shan A, Wang R, Zhao Y, Chi Y. Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106149] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Tang CH. Nanocomplexation of proteins with curcumin: From interaction to nanoencapsulation (A review). Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106106] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Visentini FF, Perez AA, Baravalle ME, Renna MS, Ortega HH, Santiago LG. In vitro gastrointestinal digestion and cytotoxic effect of ovalbumin-conjugated linoleic acid nanocomplexes. Food Res Int 2020; 137:109381. [PMID: 33233083 DOI: 10.1016/j.foodres.2020.109381] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 05/26/2020] [Accepted: 06/02/2020] [Indexed: 01/04/2023]
Abstract
The aim of this work was to examine the behavior of conjugated linoleic acid (CLA) delivery systems based on ovalbumin (OVA) and their derived nanoparticles (OVAn1 and OVAn2), under static in vitro gastrointestinal digestion model. In addition, potential cytotoxic effect of these inclusion complexes on a human colon cancer cell line (HT-29) was evaluated. OVA was resistant to gastric and intestinal digestion, while OVA nanoparticles were very susceptible to digestive enzymes hydrolysis. Particle size distribution (PDS) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) for OVA evidenced the presence of a protein fragment of similar size after simulated digestive process. Conversely, for nanoparticles, partial and total hydrolysis in gastric and intestinal phases, respectively, was evidenced. After in vitro gastrointestinal digestion, released CLA (RCLA) was assayed. In case of OVA, as CLA carrier, RCLA was 37%, while for OVA nanoparticles, lower RCLA values (~10-20%) were obtained. From cytotoxic assays, it was observed that CLA molecule was responsible for cell death, whereas OVA or their derived nanoparticles were not cytotoxic on HT-29 cells. On the other hand, flow cytometry analysis revealed that main death mechanism for CLA, and their inclusion complexes was apoptosis. OVA-CLA and OVAn1-CLA inclusion complexes displayed the highest potential cytotoxic activity and apoptotic index. Information derived from this work could be relevant for the design of CLA delivery systems as promising nanosupplements for production of new functional and excipient foods for both prevention and control of colon cancer.
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Affiliation(s)
- Flavia F Visentini
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET, Argentina; Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1 de Mayo 3250, Santa Fe 3000, Argentina
| | - Adrián A Perez
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET, Argentina; Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1 de Mayo 3250, Santa Fe 3000, Argentina
| | - María E Baravalle
- Centro de Medicina Comparada, Instituto de Ciencias Veterinarias del Litoral (ICiVet Litoral), Universidad Nacional del Litoral (UNL) / Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), R.P. Kreder 2805, Esperanza 3080, Argentina
| | - María S Renna
- Centro de Medicina Comparada, Instituto de Ciencias Veterinarias del Litoral (ICiVet Litoral), Universidad Nacional del Litoral (UNL) / Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), R.P. Kreder 2805, Esperanza 3080, Argentina
| | - Hugo H Ortega
- Centro de Medicina Comparada, Instituto de Ciencias Veterinarias del Litoral (ICiVet Litoral), Universidad Nacional del Litoral (UNL) / Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), R.P. Kreder 2805, Esperanza 3080, Argentina
| | - Liliana G Santiago
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1 de Mayo 3250, Santa Fe 3000, Argentina.
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Sponton OE, Perez AA, Stechina MF, Santiago LG. Production of protein nanovehicles by heat treatment of industrial egg white in a batch reactor. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109740] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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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Application of Glycation in Regulating the Heat-Induced Nanoparticles of Egg White Protein. NANOMATERIALS 2018; 8:nano8110943. [PMID: 30445790 PMCID: PMC6266673 DOI: 10.3390/nano8110943] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 11/13/2018] [Accepted: 11/14/2018] [Indexed: 12/18/2022]
Abstract
Due to the poor thermal stability of egg white protein (EWP), important challenges remain regarding preparation of nanoparticles for EWP above the denaturation temperature at neutral conditions. In this study, nanoparticles were fabricated from conjugates of EWP and isomalto-oligosaccharide (IMO) after heating at 90 °C for 30 min. Meanwhile, the effects of protein concentration, temperature, pH, ionic strength and degree of glycation (DG) on the formation of nanoparticles from IMO-EWP were investigated. To further reveal the formation mechanism of the nanoparticles, structures, thermal denaturation properties and surface properties were compared between EWP and IMO-EWP conjugates. Furthermore, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) of nanoparticles were determined. The results indicated that glycation enhanced thermal stability and net surface charge of EWP due to changes in the EWP structure. The thermal aggregation of EWP was inhibited significantly by glycation, and enhanced with a higher degree of glycation. Meanwhile, the nanoparticles (<200 nm in size) were obtained at pH 3.0, 7.0 and 9.0 in the presence of NaCl. The increased thermal stability and surface net negative charge after glycation contributed to the inhibition. The EAI and ESI of nanoparticles were increased nearly 3-fold and 2-fold respectively, as compared to unheated EWP.
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Martins JT, Bourbon AI, Pinheiro AC, Fasolin LH, Vicente AA. Protein-Based Structures for Food Applications: From Macro to Nanoscale. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00077] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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