Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin

Abstract

Eggs are rich in quality protein, in which ovalbumin (OVA) accounts for 54%~69% of protein in egg white. OVA is the most important quality protein in Egg White Protein (EWP) (Liu, Meng, Dai, Chen, & Zhu, 2019). OVA is widely used in food industry, due to its nutritional value, functional properties, and availability (Ding et al., 2020; Huang, Tu, Wang, et al., 2017). As an important food ingredient, it can improve the taste and texture of foods, improve product stability, and extend shelf life (Sheng et al., 2019). However, the application of OVA is limited in food processing due to the properties deficiencies, such as the heavy smell, poor solubility, high viscosity,

Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery

“…Apart from the classical enzyme crosslinker, MTGase, Liu and Li [ 66 ] explored a modification method using compound protease and phosphate to improve the functional properties of OVA. This work showed that synergistic modification with compound protease hydrolysis and phosphorylation could effectively improve the solubility, gel strength, and thermal stability of OVA.…”

Sonication of egg and its effect on foaming behavior

“…During ultrasound treatment, the cavitation force is responsible for breaking the structures of protein molecules into small assemblies of protein particles with OVA and/or lysozyme. 78,79 Researchers indicated that ultrasonicinduced cavitation results in high levels of hydrodynamic shear and turbulence within the protein molecules. This disrupts hydrophobic and electrostatic interactions, and even among the hydrogen bonding which is responsible for maintaining the protein aggregates.…”

“…76 The modified EWP when incorporated into the cake yielded the best quality and maximum volume. Moreover, synergetic effects of more than one treatment, like hydrolysis along with glycosylation, 77 and hydrolysis combined with phosphorylation, 78 have also been reported to influence the foaming properties of OVA. Recently, Jia et al 79 reported a positive influence of Lactobacillus fermentation on the foaming profile of EWP, especially OVA, ovomucin, and ovomucoid.…”

Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctions

“…gel strength, solubility, and emulsifying abilities) of ovalbumin (OVA), which leads to an improvement in the taste and texture of food products and enhances its applications in the food industry. 19 Likewise, phosvitin is the major egg yolk protein and has been acknowledged to have strong antioxidant ability owing to its highly phosphorylated form. 20 Because of this ability, phosvitin has strong potential for use as a natural antioxidant in food products.…”

“…For instance, phosphorylation improves the functional properties (i.e. gel strength, solubility, and emulsifying abilities) of ovalbumin (OVA), which leads to an improvement in the taste and texture of food products and enhances its applications in the food industry 19 . Likewise, phosvitin is the major egg yolk protein and has been acknowledged to have strong antioxidant ability owing to its highly phosphorylated form 20 .…”