Department of Food Science and Engineering, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Food Chem. 2022 Jul 15;382:132299. doi: 10.1016/j.foodchem.2022.132299. Epub 2022 Feb 2.
Forest frog (Rana chensinensis) eggs contain high-quality protein but have not been well utilized. In this study, the total protein of forest frog eggs was extracted and 4491 protein/peptides were identified by HPLC-MS/MS. The egg protein was glycated using monosaccharides (lactose, fructose, xylose and glucose). The xylose modified egg protein showed excellent emulsifying ability, high viscosity and uniform structure under the laser confocal microscope in a concentration dependent way (1-3%, w/v). We next used xylose glycated egg protein to encapsulate curcumin to determine the stability of its emulsion system. This emulsion system showed low particle size (< 400 nm) and high Zeta-potential (> 30 mV with absolute value) at pH > 6. The system was stable under 4 °C, 25℃ and 37 °C after seven weeks' storage, especially for the emulsions at 3% and 5% concentrations. Therefore, the glycated frog egg protein can be used to encapsulate hydrophobic nutrients.
林蛙（Rana chensinensis）卵含有高质量的蛋白质，但尚未得到充分利用。在这项研究中，通过 HPLC-MS/MS 从林蛙卵中提取了总蛋白质，并鉴定出 4491 种蛋白质/肽。用单糖（乳糖、果糖、木糖和葡萄糖）对卵蛋白进行糖化。木糖修饰的卵蛋白在浓度依赖性（1-3%，w/v）下在激光共聚焦显微镜下显示出优异的乳化能力、高粘度和均匀的结构。接下来，我们使用木糖糖化卵蛋白来包封姜黄素，以确定其乳液系统的稳定性。该乳液系统在 pH 值 >6 时表现出小的粒径（<400nm）和高 Zeta 电位（绝对值 >30mV）。在 4°C、25°C 和 37°C 下储存七周后，该系统稳定，尤其是在 3%和 5%浓度的乳液中。因此，糖化蛙卵蛋白可用于包封疏水性营养物质。
