Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
Food Res Int. 2020 Oct;136:109311. doi: 10.1016/j.foodres.2020.109311. Epub 2020 May 17.
Egg white was known for its excellent foaming properties, and some reports had studied the effect of polyphenol such as green tea on the foaming properties. However, ovalbumin, as the most abundant component of egg white protein, few literatures have reported the effects of polyphenols on its structure and foam property. In this study, ferulic acid (FA) was selected to explore the influence of polyphenol on the structure and foaming properties of ovalbumin (OVA). Results showed that hydrophobic interaction and hydrogen chemical bonds were the main driving force. FA could induce a significant decrease of free-SH content (12.76-3.72 μmol/g), a slight decline of surface hydrophobicity (716.39-577.65). Meanwhile, combined with the results of fluorescence spectroscopy and circular dichroism spectroscopy, we conclude that FA changed the structures and molecular flexibility of OVA. The increase of particle size and absolute zeta-potential showed there was a little aggregation between OVA molecules, proved FA could act as a cross-linker between OVA proteins. This behavior makes the adjacent films more firm and stable, therefore improved the foaming properties. This study suggested that FA could be a potential foaming agent to modify the foaming properties of OVA in the foam-related food industry.
蛋清以其优异的发泡性能而闻名，已有一些报道研究了多酚（如绿茶）对其发泡性能的影响。然而，卵白蛋白作为蛋清蛋白中最丰富的成分，很少有文献报道多酚对其结构和泡沫性能的影响。本研究选择阿魏酸（FA）来探讨多酚对卵白蛋白（OVA）结构和发泡性能的影响。结果表明，疏水力和氢键是主要驱动力。FA 可以诱导游离-SH 含量（12.76-3.72 μmol/g）显著下降，表面疏水性（716.39-577.65）略有下降。同时，结合荧光光谱和圆二色光谱的结果，我们得出结论，FA 改变了 OVA 的结构和分子柔韧性。粒径和绝对 Zeta 电位的增加表明 OVA 分子之间存在少量聚集，证明 FA 可以作为 OVA 蛋白之间的交联剂。这种行为使相邻的薄膜更加坚固和稳定，从而改善了发泡性能。本研究表明，FA 可以作为一种潜在的发泡剂，用于修饰与泡沫相关的食品工业中 OVA 的发泡性能。
