College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China.
College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China.
Food Chem. 2023 Feb 1;401:134113. doi: 10.1016/j.foodchem.2022.134113. Epub 2022 Sep 5.
The glycosylation of egg white proteins (EWP) with maltodextrin (MD) was investigated by monitoring their gel properties and protein structure. The improved gel properties of glycosylated EWP (GEWP) were confirmed by the increase in gel hardness, gel water holding capacity (WHC), rheological parameters, and finer gel microstructures. The protein structures were characterized by monitoring changes in the content of sulfhydryl (SH) group, circular dichroism (CD) and X-ray diffraction (XRD) spectra, and differential scanning calorimetry (DSC). The GEWP structures were unfolded due to extended glycosylation, as observed by increased content of exposed SH group and β-sheet and decreased crystallinity, thermal denaturation temperature (T), and enthalpy (ΔH). A correlation was also found between the gel properties and the protein structural changes. Overall, this study is beneficial for determining the mechanism of glycosylation and provides a convenient approach to improving the gel properties of EWP, which can further broaden the application of EWP in the food industry.
研究了麦芽糊精（MD）对蛋清蛋白（EWP）的糖化作用，通过监测其凝胶性能和蛋白质结构来研究。通过增加凝胶硬度、凝胶持水能力（WHC）、流变学参数和更精细的凝胶微观结构，证实了糖化 EWP（GEWP）的凝胶性能得到了改善。通过监测巯基（SH）基团含量、圆二色性（CD）和 X 射线衍射（XRD）光谱以及差示扫描量热法（DSC）的变化来表征蛋白质结构。由于扩展的糖化作用，GEWP 结构展开，这表现为暴露的 SH 基团和β-折叠含量增加，结晶度、热变性温度（T）和焓（ΔH）降低。还发现了凝胶性能与蛋白质结构变化之间的相关性。总的来说，这项研究有助于确定糖化作用的机制，并提供了一种方便的方法来改善 EWP 的凝胶性能，这可以进一步拓宽 EWP 在食品工业中的应用。
