Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics
The functional and structural properties of enzymatic hydrolysis and glycosylation synergistic modified ovalbumin (OVA) were investigated. The results showed that hydrolysis and glycosylation had synergetic effects on emulsifying and foaming properties, water and oil-binding capacity of OVA. And hyd...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1424198 |
| _version_ | 1819152253418733568 |
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| author | Lili Liu Yu Li Sangeeta Prakash Xiaoning Dai Yuanyuan Meng |
| author_facet | Lili Liu Yu Li Sangeeta Prakash Xiaoning Dai Yuanyuan Meng |
| author_sort | Lili Liu |
| collection | DOAJ |
| description | The functional and structural properties of enzymatic hydrolysis and glycosylation synergistic modified ovalbumin (OVA) were investigated. The results showed that hydrolysis and glycosylation had synergetic effects on emulsifying and foaming properties, water and oil-binding capacity of OVA. And hydrolysis and glycosylation also could improve gel strength and thermal properties of OVA. Polyacrylamide gel electrophoresis analysis implied that the formation of 20.1 kDa ~ 29 kDa Maillard reaction products (MRPs). UV absorption and Fourier Transform Infrared spectroscopy analyses confirmed that enzymatic hydrolysis and glycosylation could change the secondary structure of OVA. Moreover, hydrolysis and glycosylation could produce OVA with compact and orderly network structure. |
| first_indexed | 2024-12-22T14:46:21Z |
| format | Article |
| id | doaj.art-a51396970ef140ceb935aac4bffc42db |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-22T14:46:21Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-a51396970ef140ceb935aac4bffc42db2022-12-21T18:22:26ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862018-01-0121139540610.1080/10942912.2018.14241981424198Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristicsLili Liu0Yu Li1Sangeeta Prakash2Xiaoning Dai3Yuanyuan Meng4Henan University of Science and TechnologyHenan University of Science and TechnologyUniversity of QueenslandHenan University of Science and TechnologyHenan University of Science and TechnologyThe functional and structural properties of enzymatic hydrolysis and glycosylation synergistic modified ovalbumin (OVA) were investigated. The results showed that hydrolysis and glycosylation had synergetic effects on emulsifying and foaming properties, water and oil-binding capacity of OVA. And hydrolysis and glycosylation also could improve gel strength and thermal properties of OVA. Polyacrylamide gel electrophoresis analysis implied that the formation of 20.1 kDa ~ 29 kDa Maillard reaction products (MRPs). UV absorption and Fourier Transform Infrared spectroscopy analyses confirmed that enzymatic hydrolysis and glycosylation could change the secondary structure of OVA. Moreover, hydrolysis and glycosylation could produce OVA with compact and orderly network structure.http://dx.doi.org/10.1080/10942912.2018.1424198OvalbuminEnzymatic hydrolysisGlycosylationFunctional propertiesStructural properties |
| spellingShingle | Lili Liu Yu Li Sangeeta Prakash Xiaoning Dai Yuanyuan Meng Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics International Journal of Food Properties Ovalbumin Enzymatic hydrolysis Glycosylation Functional properties Structural properties |
| title | Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics |
| title_full | Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics |
| title_fullStr | Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics |
| title_full_unstemmed | Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics |
| title_short | Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics |
| title_sort | enzymolysis and glycosylation synergistic modified ovalbumin functional and structural characteristics |
| topic | Ovalbumin Enzymatic hydrolysis Glycosylation Functional properties Structural properties |
| url | http://dx.doi.org/10.1080/10942912.2018.1424198 |
| work_keys_str_mv | AT lililiu enzymolysisandglycosylationsynergisticmodifiedovalbuminfunctionalandstructuralcharacteristics AT yuli enzymolysisandglycosylationsynergisticmodifiedovalbuminfunctionalandstructuralcharacteristics AT sangeetaprakash enzymolysisandglycosylationsynergisticmodifiedovalbuminfunctionalandstructuralcharacteristics AT xiaoningdai enzymolysisandglycosylationsynergisticmodifiedovalbuminfunctionalandstructuralcharacteristics AT yuanyuanmeng enzymolysisandglycosylationsynergisticmodifiedovalbuminfunctionalandstructuralcharacteristics |