Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Institute for Advanced Study, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
Int J Biol Macromol. 2024 Mar;262(Pt 1):129973. doi: 10.1016/j.ijbiomac.2024.129973. Epub 2024 Feb 5.
The formation of the egg white precipitate (EWP) during dilution poses challenges in food processing. In this paper, the effects of 90 W and 360 W ultrasonic intensities on the inhibition of EWP formation were investigated. The findings revealed that 360 W sonication effectively disrupted protein aggregates, decreasing the dry matter of EWP by 5.24 %, particle size by 57.86 %, and viscosity by 82.28 %. Furthermore, the ultrasonic pretreatment unfolded protein structures and increased the content of β-sheet structures. Combined with quantitative proteomics and intermolecular forces analysis, the mechanism by which ultrasonic pretreatment inhibited water-diluted EWP formation by altering protein interactions was proposed: ultrasonic pretreatment disrupted electrostatic interactions centered on lysozyme, as well as hydrogen-bonding interactions between ovomucin and water. In conclusion, our research provides valuable insights into the application of ultrasonic pretreatment as a means to control and improve the quality of egg white-based products.
蛋清蛋白沉淀（EWP）在稀释过程中的形成给食品加工带来了挑战。本文研究了 90W 和 360W 超声强度对抑制 EWP 形成的影响。结果表明，360W 超声能有效破坏蛋白质聚集物，使 EWP 的干物质减少 5.24%，粒径减小 57.86%，粘度降低 82.28%。此外，超声预处理能展开蛋白质结构，增加 β-折叠结构含量。结合定量蛋白质组学和分子间力分析，提出了超声预处理通过改变蛋白质相互作用抑制水稀释 EWP 形成的机制：超声预处理破坏了以溶菌酶为中心的静电相互作用，以及卵黏蛋白与水之间的氢键相互作用。总之，本研究为超声预处理作为控制和改善蛋清基产品质量的手段提供了有价值的见解。
