Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.
Ultrason Sonochem. 2022 Mar;84:105958. doi: 10.1016/j.ultsonch.2022.105958. Epub 2022 Feb 22.
Ovotransferrin (OVT) is one of the major functional proteins in egg white protein. Most of the industry only paid attention the biological activity of OVT in iron supplement, antibacterial and other aspects, few reports were carried out on its processing characteristics such as foaming, interfacial behavior such as emulsification and foaming, which was an important processing functional attribute affecting its application scenario. In this study, the effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of OVT were investigated. The results showed that proper ultrasonic treatment had a significant effect on the structure and physicochemical properties of OVT glycosylation products. When ultrasonic treatment lasted for 20 min, the grafting degree of OVT was 20.98%, the particle size decreased and the absolute value of potential increased. The foaming ability of OVT increased first and then decreased after ultrasonic-assisted glycosylation treatment. The foaming ability of OVT increased from 43.54% to 96.73% and the foaming stability increased from 68.92% to 89.19% after ultrasonic-assisted glycosylation treatment for 20 min. The experimental study effectively discovered the effect of ultrasound-assisted glycosylation on the foaming property of OVT, and would provide important technical references for expanding its application in food, biology, medicine and other fields.
卵转铁蛋白（OVT）是蛋清蛋白中主要的功能蛋白之一。大多数行业仅关注 OVT 在铁补充、抗菌等方面的生物活性，而对其在发泡、乳化和泡沫等界面行为方面的加工特性的研究较少，这些特性是影响其应用场景的重要加工功能属性。本研究考察了超声辅助糖基化对 OVT 界面和发泡特性的影响。结果表明，适当的超声处理对 OVT 糖基化产物的结构和理化性质有显著影响。当超声处理持续 20 min 时，OVT 的接枝程度为 20.98%，粒径减小，电位绝对值增加。超声辅助糖基化处理后，OVT 的起泡能力先增加后降低。OVT 的起泡能力从 43.54%增加到 96.73%，起泡稳定性从 68.92%增加到 89.19%。该实验研究有效发现了超声辅助糖基化对 OVT 起泡性能的影响，可为其在食品、生物学、医学等领域的应用拓展提供重要的技术参考。
