期刊
FOOD HYDROCOLLOIDS
卷 91, 期 -, 页码 166-173出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2019.01.023
关键词
Ovalbumin; Foam; Phosphate sites; Physical properties; Wet-heating phosphorylation
资金
- Fundamental Research Funds for the Central Universities [2662015PY080, 2662018JC022]
- Excellent Youth Foundation of Hubei Province Natural Science Foundation [2018CFA073]
- National Natural Science Foundation of China [31701622]
In this study, ovalbumin (OVA) was phosphorylated under wet-heating in the presence of sodium tripolyphosphate at pH 6.0 and 60 degrees C for 1, 2, 3, 4 and 5 h, and the structural and physical properties of phosphorylated OVA (P-OVA) were investigated. The FT-IR spectrum confirmed the covalent attachment of the phosphate group to OVA. New possible phosphate sites (Ser-221, Ser-269, Tyr-281 and Ser-324) were detected by using liquid chromatography in tandem with mass spectrometry. Circular dichroism (CD) spectra demonstrated that P-OVA molecular became more flexible and disordered. The decreased fluorescence intensity indicated that the chromophore microenvironment became more exposed and polar because of conformational changes. The surface hydrophobicity (H-0) and the absolute value of zeta potential of P-OVA obtained at 5 h was 1.8 and 1.5 times higher than that of N-OVA. Foaming ability (FA) and foaming stability (FS) were enhanced by 1.7 and 4.4 times after wet-heating phosphorylation for 4 h, which were up to 87.0% and 28.5%, respectively. Furthermore, the correlation analysis suggested that FA was significantly correlated to random structure (P < 0.01) and H-0 (P < 0.01), and zeta potential was related with FS (P < 0.05).
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