School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.
J Food Sci. 2022 Jul;87(7):3117-3128. doi: 10.1111/1750-3841.16218. Epub 2022 Jun 15.
The effect of different glycosylation degrees on molecular structure and foaming property of egg white protein (EWP) was investigated using ball milling-assisted glycosylation. The results showed the foaming ability (FA) and foam stability (FS) of EWP improved when the degree of glycosylation was increased. In particular, FA of ball milling-assisted glycosylation of EWP enhanced by 39.9% and 28.8%, and the FS increased by 28.7% and 24.0% compared with EWP and ball milling egg white protein (BE) at 150 min of reaction. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis could reflect the grafting degree of EWP and glucose molecules from the side. When EWP was fully grafted with glucose, endogenous fluorescence and free sulfhydryl groups indicated that tertiary structure of EWP was depolymerized, and Fourier transform infrared spectroscopy showed the secondary structure tended to change from order to disorder. The results of this study indicated that ball milling-assisted glycosylation modification was a practical method to improve the foaming property of EWP. PRACTICAL APPLICATION: EWP has great FA and FS, making it indispensable in the baking industry. In this study, ball milling-assisted glycosylation was used to improve the foaming property of EWP, and the molecular structure of EWP with different degrees of glycosylation was fully resolved. The results demonstrated that ball milling, as a physical pretreatment, can fully unfold the structure of EWP. When sugar molecules were fully grafted, the particle size of EWP reduced, solubility increased, and the stability of system improved, thus enhancing the foaming property of EWP. The results can provide theoretical basis for improving the foaming property of EWP and provide a reference value for its industrial application.
采用球磨辅助糖化法研究了不同糖化度对蛋清蛋白（EWP）分子结构和起泡性能的影响。结果表明，随着糖化度的增加，EWP 的起泡能力（FA）和泡沫稳定性（FS）提高。特别是，与 EWP 和球磨蛋清蛋白（BE）相比，球磨辅助糖化 EWP 的 FA 分别提高了 39.9%和 28.8%，FS 分别提高了 28.7%和 24.0%，反应 150 min。十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）分析可以从侧面反映 EWP 和葡萄糖分子的接枝程度。当 EWP 与葡萄糖完全接枝时，内源荧光和游离巯基表明 EWP 的三级结构发生解聚，傅里叶变换红外光谱表明二级结构趋于从有序变为无序。研究结果表明，球磨辅助糖化修饰是提高 EWP 起泡性能的实用方法。实际应用：EWP 具有很大的 FA 和 FS，使其在烘焙行业不可或缺。在这项研究中，使用球磨辅助糖化来改善 EWP 的起泡性能，并充分解析了不同糖化度的 EWP 的分子结构。结果表明，球磨作为一种物理预处理，可以充分展开 EWP 的结构。当糖分子完全接枝时，EWP 的粒径减小，溶解度增加，体系稳定性提高，从而增强了 EWP 的起泡性能。研究结果可为提高 EWP 的起泡性能提供理论依据，为其工业应用提供参考价值。
