A study of storage impact on ovalbumin structure of chicken egg

作者：Sheng, Long; Huang, Mengjie; Wang, Jing; Xu, Qi; Hammad, H. H. M.; Ma, Meihu^*

来源：Journal of Food Engineering, 2018, 219: 1-7.

DOI：10.1016/j.jfoodeng.2017.08.028

• Ovalbumin
• Storage
• Structure
• Emulsifying property
• Foaming property

During the egg storage, the change in structure of ovalbumin (OVA) was determined by spectroscopy of Fluorescence, Circular Dichroism and Fourier-Transform Raman. The relationships between the OVA properties and structure were also investigated in this study. Comparing with the consequence of Circular Dichroism and Fourier-Transform Raman spectra, it was obvious that the percentage of alpha-helix and beta-sheet showed downward trends after storage. In contrast, the percentage of beta-turn and random coil clearly presented raising trend. Furthermore, tryptophan residues were buried in a more hydrophobic environment. The emulsifying and foaming properties of OVA all decreased during the storage. Moreover, the correlation analysis indicated that beta-sheet related to the emulsifying stability of OVA (p < 0.01), a helix related to the foaming stability (p < 0.05) at the same time. This study provided new interesting idea for the study on the relationships between the structure and functional properties of protein during food storage.

• 出版日期2018-2
• 单位华中农业大学