Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation

Abdo, Abdullah Abdulaziz Abbod; Zhang, Chengnan; Lin, Yuling; Kaddour, Benariba; Li, Xiuting; Chen, Teng; Xu, Youqiang; Yang, Ran

doi:10.1007/s11694-020-00731-7

Cited by 13 publications

(2 citation statements)

References 44 publications

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“…However, a little lower solubility of EW was observed around pH 4.0, which is close to the isoelectric point of ovalbumin (pH 4.5), the major egg white protein. This result is in good agreement with the previously reported solubility profiles of egg white and attests to the high hydrophilicity of egg white proteins [ 44 , 45 ]. Regarding the PPI-EW mixture, the solubility profile showed the same shape compared to PPI, with a minimum solubility (~55%) around pH 5.0.…”

Section: Resultssupporting

confidence: 93%

Thermal Behavior of Pea and Egg White Protein Mixtures

Kuang

Hamon

Lechevalier-Datin

et al. 2023

Foods

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The partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food. Hence, to control the heat treatment of a composite protein ingredient, this work investigated the thermal behavior of mixtures of raw egg white (EW) and a laboratory-prepared pea protein isolate (PPI). Ten-percentage-by-weight protein suspensions prepared with different PPI/EW weight ratios (100/0, 75/25, 50/50, 25/75, 0/100) at pH 7.5 and 9.0 were analyzed by differential scanning calorimetry (DSC) and dynamic rheology in temperature sweep mode (T < 100 °C). The DSC data revealed changes in the thermal denaturation temperatures (Td) of ovotransferrin, lysozyme, and pea legumin, supposing interactions between proteins. Denaturation enthalpy (∆H) showed a high pH dependence related to pea protein unfolding in alkaline conditions and solubility loss of some proteins in admixture. Upon temperature sweeps (25–95 °C), the elastic modulus (G′) of the mixtures increased significantly with the EW content, indicating that the gel formation was governed by the EW protein. Two thermal sol–gel transitions were found in EW-containing systems. In particular, the first sol–gel transition shifted by approximately +2–3 °C at pH 9.0, probably by a steric hindering effect due to the presence of denatured and non-associated pea globulins at this pH.

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Section: Resultssupporting

confidence: 93%

Thermal Behavior of Pea and Egg White Protein Mixtures

Kuang

Hamon

Lechevalier-Datin

et al. 2023

Foods

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“…Abdo et al . (2021) glycosylated EWP using short‐chain oligomeric xylooligosaccharides (XOS) under neutral conditions. They investigated the effect of glycosylation on the foaming properties of EWP and found that XOS‐EWP PPC exhibited significantly improved FA and FS compared to EWP alone.…”

Section: Improvement Of Protein Functional Properties By Glycosylationmentioning

confidence: 99%

Recent advances, challenges and functional applications of protein glycosylation modification in food industry

Hu,

Wang,

Zeng

et al. 2024

Int J of Food Sci Tech

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SummaryProtein glycosylation modification is an effective way to enhance the functional properties of natural proteins. This study aims to explore the preparation of glycosylation products (PPCs) through the Maillard reaction or enzymatic glycosylation using transglutaminase. The study discusses the advantages and disadvantages of preparing PPCs using dry heat, wet heat, and enzymatic glycosylation, as well as factors influencing the glycosylation process. Compared to natural proteins, PPCs demonstrate superior functional properties, including solubility, viscosity, emulsifying ability, gelling ability, thermal stability, antioxidant activity, and antibacterial activity. With improved functional performance, PPCs have broad application prospects as raw materials in food processing. For example, PPCs can be used as antioxidants, emulsifiers, gelling agents, and carriers for various bioactive molecules in the food industry. In the pharmaceutical field, PPCs are expected to serve as contrast agents and dressings. Furthermore, the application of PPCs in food processing should also consider specific processing requirements to achieve the intended enhancement of glycosylated protein functionality.

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Effect of electron beam irradiation on glycosylation reaction and structural characterization of whey isolate protein

Zhang,

Bai,

Jiang

et al. 2024

J Sci Food Agric

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BACKGROUNDWhey protein isolate (WPI) is a high‐quality animal protein resource. The modification of WPI through physical, chemical and biological methods can substantially improve the functional properties of proteins. This study investigated the effect of electron beam irradiation (EBI) on the modification of WPI–xylose glycosylation.RESULTSThe degree of grafting and browning revealed that EBI promoted WPI glycosylation. The maximum emission wavelength of intrinsic fluorescence was red‐shifted and the fluorescence intensity was reduced, suggesting that irradiation induced the unfolding of the WPI structure, thereby promoting glycosylation. Fourier‐transformed infrared spectroscopy revealed that the covalent binding of the conjugates occurred on the introduction of the hydrophilic groups, resulting in decreased surface hydrophobicity. When compared with conventional wet‐heat glycosylation, irradiation‐assisted glycosylation improved the emulsifying activity of WPI from 179.76 ± 0.83 to 277.83 ± 1.44 m2 g−1, and the emulsifying and rheological properties improved.CONCLUSIONThese results confirmed that EBI can increase the degree of WPI glycosylation and improve the functional properties of proteins, thereby laying a theoretical foundation for the further application of WPI. © 2024 Society of Chemical Industry.

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Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation

Cited by 13 publications

References 44 publications

Thermal Behavior of Pea and Egg White Protein Mixtures

Thermal Behavior of Pea and Egg White Protein Mixtures

Recent advances, challenges and functional applications of protein glycosylation modification in food industry

Effect of electron beam irradiation on glycosylation reaction and structural characterization of whey isolate protein

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