Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin

Tang, Shitao; Yu, Jinghu; Lu, Lizhi; Fu, Xing; Cai, Zhaoxia

doi:10.1016/j.ijbiomac.2019.03.076

Cited by 58 publications

(25 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…argued that all possible vulnerable phosphate sites from ovalbumin were merely located on serine 221, 269, and 281 residues and tyrosine 281 under wet‐heating conditions (Sheng et al., 2019). They further pointed out phosphorylation rendered ovalbumin molecular to become more flexible and disordered, which is consistent with the research conducted by other researchers (Sheng et al., 2019; Tang et al., 2019). Considering protein functionalities, such as solubility, thermal stability, apparent viscosity, emulsification, and foaming properties, the hydrophilic phosphorylation of a protein resulted in a distinct enhancement in such intriguing properties (Hao et al., 2019; Sheng et al., 2019; Tang et al., 2019; Wang et al., 2019; Xiong et al., 2016; Yang et al., 2019).…”

Section: Chemical Modificationsupporting

confidence: 87%

Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review

Zha

Rao

Chen

2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Consumers’ preference to have a healthy eating pattern has led to an increasing demand for more nutrient‐dense and healthier plant‐based foods. Pulse proteins are exceptional quality ingredients with potential nutritional benefits, and might act as health‐promoting agents for addressing the new‐generation foods. However, the utilization of pulse protein in foods has been hampered by its relatively poor functionality and unpleasant flavor. Protein structure modification has been proved to be a useful means to improve the functionality and flavor profile of pulse protein. This paper begins with a brief introduction of hierarchical structure of pulse protein materials to better understand the structure characteristics. A comprehensive review is presented on the current techniques including chemical and enzymatic modifications and molecular breeding on pulse protein structure and functionality/flavor. The mechanism and the limitations and the toxicological concerns of these approaches are discussed. We conclude that understanding protein structure‒functionality relationship is extremely valuable in tailoring proteins for specific functional outcomes and expanding the availability of pulse proteins. Furthermore, selective protein modification is a valuable in‐depth toolkit for generating novel protein constructs with preferable functional attributes and flavor profiles. Innovative structure modification with special focus on the molecular basis for the exquisite protein designs is a pillar of pulse protein access to the desired functionality.

show abstract

Section: Chemical Modificationsupporting

confidence: 87%

Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review

Zha

Rao

Chen

2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Five mL of solution was filtered through a membrane filter (diameter, 13 mm; pore size, 0.45 μm) (Sartorius, Gottingen, Germany) and diluted twice with PBS buffer (0.01 g/L, pH 7.4). The Nano-ZS90 (Malvern Instruments Ltd., UK) by placing the sample (0.75 mL) in the high concentration cell equipped with a transparent electrode was used to determine the zeta potential of ME white samples [11] .…”

Section: Methodsmentioning

confidence: 99%

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

Zhang

Guo

et al. 2022

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

“…As the main protein in egg white, OVA contained more than half of hydrophobic amino acids mostly buried inside the molecule, resulting in the low surface hydrophobicity and limiting EWP applications (Wang et al., 2019). Many methods were used to improve emulsifying property of EWP, such as acid treatment, acid‐heat treatment, ultrasonic treatment, and protein modification technology (Ai et al., 2020; Chang et al., 2016; Stefanović et al., 2017; Tang et al., 2019). However, some chemical treatment had a potential risk and was difficult to be applied widely into food industries.…”

Section: Functional Properties Of Ewpmentioning

confidence: 99%

Effect of polysaccharides on the functional properties of egg white protein: A review

Wen

Xiao

Zhao

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

Egg white protein (EWP) was one of the high‐quality protein sources and widely used in the food industries because of excellent emulsifying, gelling, and foaming properties. Polysaccharides as a natural biological macromolecule have been used to improve the functional properties of EWP. The electrostatic interaction was the main driving force between EWP and polysaccharides. However, protein‐polysaccharides complexes were susceptible to environmental factors including pH, ionic strength, polymer ratio, and temperature. In this paper, the functional properties of EWP were summarized. More importantly, the effects of polysaccharides on the functional properties of EWP were highlighted and reviewed referring to emulsifying, foaming, and gelling properties. The impact of environmental factors on the protein‐polysaccharides interaction were also discussed. This paper leaded to enrich research systems of protein‐polysaccharides interaction and provided information for the development of new egg white‐derived foods.

show abstract

Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin

Cited by 58 publications

References 36 publications

Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review

Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

Effect of polysaccharides on the functional properties of egg white protein: A review

Contact Info

Product

Resources

About