Su Yujie, Zhao Qianwen, Chang Cuihua, Li Junhua, Guo Lulu, Hu Shende, Huang Zijian, Gu Luping, Yang Yanjun
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
Hunan Jiapin Jiawei Technology Development Group Co., Ltd, Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi 415400, China.
Foods. 2025 Mar 6;14(5):905. doi: 10.3390/foods14050905.
Ovotransferrin (OVT) is very rich in nutritional value and possesses a variety of biological activities. However, there is a lack of suitable OVT extraction methods that are simple and suitable for large-scale production. For this reason, this study explored a new method of ovalbumin OVT extraction based on mesophilic treatment. The effects of different heat treatment conditions on the physicochemical properties and bioactivities of the prepared OVT and their influence mechanisms were investigated. The results showed that OVT could be efficiently extracted from egg white by moderate heat treatment. Based on single factor experiments, response surface methodology was used to determine the effects of heat treatment time, temperature and pH on the extraction rate of OVT. The yield was 93.65 ± 0.53% under the optimal extraction conditions (62.5 °C, 75 min, pH 8). SDS-PAGE and FT-IR showed that changes in the influencing factors during heating had different effects on OVT. In addition, different extraction parameters had different effects on the iron-binding and antioxidant capacities of OVT. This study provides a fast and efficient preparation method for OVT from egg white, which lays the foundation for the wide application of OVT.
卵转铁蛋白（OVT）营养价值极高且具有多种生物活性。然而，目前缺乏简单且适用于大规模生产的合适的OVT提取方法。因此，本研究探索了一种基于中温处理的卵清蛋白OVT提取新方法。研究了不同热处理条件对所制备的OVT的理化性质和生物活性的影响及其作用机制。结果表明，通过适度热处理可从蛋清中高效提取OVT。基于单因素实验，采用响应面法确定热处理时间、温度和pH对OVT提取率的影响。在最佳提取条件（62.5℃、75分钟、pH 8）下，产率为93.65±0.53%。SDS-PAGE和FT-IR表明，加热过程中影响因素的变化对OVT有不同影响。此外，不同提取参数对OVT的铁结合能力和抗氧化能力有不同影响。本研究为从蛋清中快速高效制备OVT提供了一种方法，为OVT的广泛应用奠定了基础。
