Succinylation Improves the Thermal Stability of Egg White Proteins

Abstract

Succinylation can improve the thermal stability of various proteins. In this study, succinylated egg white protein (SEWP) samples with different succinylation degrees were prepared by adding various succinic anhydride additives to egg white protein (EWP). The thermal stability of SEWP and the conformational structure under various succinylation degrees were investigated. With the increase in succinylation degree, the turbidity of heated SEWP solution (90 °C for 30 min) markedly declined. The heated SEWP solution with high succinylation degree (37.63%, 66.57%, and 72.37%) was transparent. Moreover, the result of differential scanning calorimetry confirmed that the thermal stability of succinylated EWP increased. The results of intrinsic fluorescence spectra and Fourier-transform infrared spectroscopy illustrate that succinylation changed the conformational structure of EWP. Succinylation increased the electrostatic repulsion and decreased the surface hydrophobicity, and it changed the aggregation morphology of EWP. Cross-linked spherical aggregates of low succinylation degree transformed to thready aggregates of a high succinylation degree. Thus, succinylation improved the thermal stability of EWP.

Physicochemical and Rheological Properties of Succinoglycan Overproduced by Sinorhizobium meliloti 1021 Mutant

“…SMC1-SG produced by the NTG mutant strain SMC1 showed no changes in structure, activity, or functions, according to FT-IR, 1 H NMR peak analysis, and GPC data. However, SMC1-SG showed higher thermostability than that of SG, which could be explained by the high succinylation of SMC1-SG [ 46 ].…”

Modification methods and applications of egg protein gel properties: A review

“…Succinic anhydride acylated EY could form a denser gel network, enhance the water‐holding capacity of EY gels, and significantly increase the hardness of EY gels (Ren et al., 2020). The thermal stability of succinic anhydride‐acylated EWP was reported to be improved (He et al., 2019), which affected the formation of EWP thermally induced gels. In contrast, the thermal stability of EWP acetylated with acetic anhydride was decreased, which facilitated the formation of EWP gels (Ball & Winn, 1982).…”