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.
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.
Food Chem. 2021 Mar 15;340:128185. doi: 10.1016/j.foodchem.2020.128185. Epub 2020 Sep 25.
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.
在这项研究中，三聚磷酸钠（STP）和焦磷酸四钠（TSPP）被用于修饰鸭蛋清蛋白（EWP）。通过添加氢氧化钠，将磷酸化的 EWP 制备成蛋清凝胶（EWG）。在 2 小时的磷酸化后，分别添加 STP 和 TSPP 使 EWP 的磷含量达到 2.18 mg/g 和 2.07 mg/g。在磷酸化过程中，EWP 的平均粒径、绝对zeta 电位值和表面疏水性均显著增加。傅里叶变换红外光谱（FTIR）结果表明，磷酸化降低了 EWP 的无规卷曲结构和α-螺旋含量，同时增加了β-折叠和β-转角的含量。EWG 的机械和流变性能在磷酸化后明显下降。形成了一个三维多孔网络微观结构，添加 TSPP 的凝胶具有更大的孔。向 EWG 中添加 STP 和 TSPP 会削弱其对盐和溶剂的敏感性。这些发现为探索蛋白质修饰后凝胶性能提供了方向。
