Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Food Chem. 2021 Apr 16;342:128252. doi: 10.1016/j.foodchem.2020.128252. Epub 2020 Oct 8.
This study tries to elucidate the different mechanisms of functional properties among pasteurized egg white (P-EW), spray-dried egg white (SD-EW) and fresh egg white (F-EW) via quantitative N-glycoproteomic analyses. The results showed that spray-drying increased the surface hydrophobicity (181.4%) and zeta potential (25.6%) of egg white, which contributed to the enhancement of emulsifying activity index (20.1%) and foaming capacity (35.2%). Pasteurization caused the disintegration of natural protein aggregates in F-EW and resulted in a "block-like" P-EW gel and higher water holding capacity (6.2%). Spray-drying caused formation of thermal aggregates and led to a "mesh-like" SD-EW gel and better cohesiveness (3.6%). Quantitative N-glycoproteomic analysis showed that the abundance of 32 N-glycosites from 18 N-glycoproteins (such as Mucin 5B) of SD-EW was significantly reduced comparing to F-EW, indicated that the N-glycans of egg white protein are likely to be covalently cross-linked during spray-drying and are involved in thermal aggregation.
本研究通过定量 N-糖蛋白质组学分析，试图阐明巴氏杀菌蛋清（P-EW）、喷雾干燥蛋清（SD-EW）和新鲜蛋清（F-EW）之间功能特性的不同机制。结果表明，喷雾干燥增加了蛋清的表面疏水性（181.4%）和 Zeta 电位（25.6%），这有助于提高乳化活性指数（20.1%）和泡沫能力（35.2%）。巴氏杀菌导致 F-EW 中天然蛋白质聚集体的解体，导致“块状”P-EW 凝胶和更高的持水能力（6.2%）。喷雾干燥导致热聚集的形成，并导致“网状”SD-EW 凝胶和更好的内聚性（3.6%）。定量 N-糖蛋白质组学分析表明，与 F-EW 相比，SD-EW 中 18 种 N-糖蛋白（如粘蛋白 5B）的 32 个 N-糖基位点的丰度显著降低，表明蛋清蛋白的 N-聚糖可能在喷雾干燥过程中发生共价交联，并参与热聚集。
