Functional and structural properties of glycosylation ovalbumin with pectin through wet-heating and ultrasound method

• Autor(a) principal: YU,Yali
• Data de Publicação: 2022
• Outros Autores: LU,Xiaoyu, LIU,Boqun, WANG,Qi, SUN,Bingyu, ZHAO,Changhui, GAO,Feng
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101376
• topic: ovalbumin; glycosylation modification; pectin; wet heating method; ultrasound method

Abstract Due to the good functional characteristics and nutritional value, ovalbumin (OVA) has a widely ranges of applications in food industry. But the characteristics of being susceptible to external conditions, such as processing, storage conditions and food ingredients, makes it display a relative lower functional property and limits its applications. Glycosylation is a natural, green approach of protein modifications that has an impact on its functional properties. In this work, we prepared the OVA-pectin conjugates through wet-heating and ultrasound glycosylation to investigate the effects on the functional and structural properties of OVA. Both wet-heating and ultrasound treated OVA at present of pectin showed higher emulsify and foam properties than untreated OVA. The results of particle size, SDS-PAGE, FT-IR, and SEM indicated that the covalent binding of pectin with OVA molecule. This study suggests that wet-heating and ultrasound glycosylation with pectin are promising method to improve the functional properties of OVA.