Matsudomi Naotoshi, Ito Kazunari, Yoshika Youko
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Japan.
Biosci Biotechnol Biochem. 2006 Apr;70(4):836-42. doi: 10.1271/bbb.70.836.
The effects of phosvitin (PV) on insolubilization of egg white protein (EWP) and ovotransferrin (OT) were examined by measuring turbidity after heating at 80 degrees C in a pH range of 5 to 8. PV showed preventive ability against heat-insolubilization of EWP, especially heat-labile OT. The preventive ability of PV was reduced by adding NaCl to a PV-OT mixture on heating. Native PAGE and gel filtration analyses showed that PV prevented an insolubilization of heat-denatured OT through ionic interactions. The preventive effects of PV on insolubilization of EWP and OT resulted in the formation of a firm, transparent gel from EWP in coexistence with PV on heating. The addition of PV might make possible the preparation of liquid egg white without insoluble products even on heat-treatment at high temperatures.
通过在5至8的pH范围内于80℃加热后测量浊度，研究了磷蛋白（PV）对蛋清蛋白（EWP）和卵转铁蛋白（OT）不溶性的影响。PV对EWP的热不溶性具有预防能力，尤其是对热不稳定的OT。在加热时向PV-OT混合物中添加NaCl会降低PV的预防能力。天然聚丙烯酰胺凝胶电泳（Native PAGE）和凝胶过滤分析表明，PV通过离子相互作用防止热变性OT的不溶性。PV对EWP和OT不溶性的预防作用导致在加热时与PV共存的情况下由EWP形成坚固、透明的凝胶。添加PV可能使得即使在高温热处理时也能够制备无不溶性产物的液态蛋清。
