Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates

By Weiyi He, Haoxie Xu, Yuqin Lu, Tingting Zhang, Shuiming Li, Xiao Lin, Bingqi Xu, Xuli Wu

November 13, 2019

  • Year

  • Technique

  • Industry

Title

Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates

Author

Weiyi He, Haoxie Xu, Yuqin Lu, Tingting Zhang, Shuiming Li, Xiao Lin, Bingqi Xu, Xuli Wu

Year

2019

Journal

Journal of Functional Foods

Abstract

Ovalbumin (OVA) is the major protein in egg white and has multiple functional properties. We prepared the covalent conjugate OVA–(−)-epigallo-catechin 3-gallate (OVA–EGCG) by a radical or alkaline method. LC-MS/MS revealed that EGCG was conjugated with Cys74 and Glu347 in OVA with the radical reaction and with Cys74 in OVA with the alkaline reaction. Multi-spectroscopy studies suggested that OVA unfolded because of its conjugation with EGCG. After conjugation with EGCG, OVA increased its digestibility, antioxidant activity, and emulsifying and foaming properties, with reduced thermal stability. Furthermore, the IgE-binding capacities of OVA were decreased with EGCG conjugation. This work may be helpful for further developing OVA for use in the food industry.

Full Article

https://www.sciencedirect.com/science/article/abs/pii/S1756464619304141

Instrument

J-810

Keywords

Circular dichroism, Secondary structure, Chemical stability, Food science, Biochemistry