College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, Hubei 430070, PR China.
Electrical & Computer Engineering, University of Wisconsin-Madison, 1415 Engineering Drive, Madison, WI 53706, USA.
Ultrason Sonochem. 2019 Nov;58:104644. doi: 10.1016/j.ultsonch.2019.104644. Epub 2019 Jun 17.
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.
本研究旨在评估超声辅助木糖糖化对卵清蛋白（OVA）起泡性质、理化和结构特性的影响。糖基化 OVA（sOVA-X）中游离氨基数量随着处理时间的增加而显著减少。圆二色性（CD）和荧光光谱测量结果表明，OVA 的亚基和二级结构发生了微小变化，表明超声糖化处理后三级结构变得更加灵活和松散。糖基化 OVA 的溶解度和起泡性能均高于未处理样品。因此，超声提高了糖化程度，分子结构的变化导致其具有不同的起泡能力和泡沫稳定性。我们的研究还为理解木糖糖化 OVA 的粘度和流变学如何与其起泡性质相关提供了原理性知识。结果表明，超声辅助糖化可以是改善 OVA 功能特性并促进其在食品工业中应用的一种极好方法。
