Title
Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction
Author
Long Sheng, Guiyue Tang, Qi Wang, Jie Zou, Meihu Ma, Xi Huang
Year
2020
Journal
Food Hydrocolloids
Abstract
The aim of this research was to synthesize ovalbumin-pullulan conjugates through the Maillard reaction and compare the molecular characteristics of native ovalbumin (N-OVA), heated ovalbumin (H-OVA) and glycosylated ovalbumin (G-OVA). The glycosylation was monitored by the degree of graft and Amadori compound. Covalent binding between ovalbumin and pullulan was confirmed by SDS-PAGE and FTIR. CD spectra showed that glycosylation could inhibit the heat-induced formation of β-sheet. Due to the shielding effect of polysaccharide, H0 and fluorescence intensity of G-OVA were lower than those of heated group. Meanwhile, zeta potential values of G-OVA at three different pH were extreme small, close to zero. Compare with N-OVA, the free exposed sulfhydryl contents of conjugates increased and total free sulfhydryl contents decreased. For G-OVA, foaming stability was 50.5%, which was a factor of 7.1 higher than the value of N-OVA (7.1%). G-OVA foam displayed smaller and more homogeneous bubble size than N-OVA and H-OVA. In addition, G-OVA foam presented the slowest rate of the bubble size increase over time. Overall, Maillard reaction was proven to be successful in enhancing the foaming properties of ovalbumin.
Instrument
J-810
Keywords
Circular dichroism, Secondary structure, Food science, Biochemistry