文献类型：期刊文献

英文题名：Molecular structure modification of ovalbumin through controlled glycosylation with dextran for its emulsibility improvement

作者：Zheng, Yimei[1];Chang, Yu[1];Luo, Biying[1];Teng, Hui[2];Chen, Lei[1,2]

机构：[1]Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China;[2]Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Seafood,Key L, Guangdong Higher Educ Inst,Guangdong Prov Engn La, Coll Food Sci & Technol,Guangdong Prov Key Lab Aq, Zhanjiang 524088, Peoples R China

年份：2022

卷号：194

起止页码：1

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：SCI-EXPANDED(收录号：WOS:000729253300001)、、EI(收录号：20242616373476)、Scopus(收录号：2-s2.0-85120432472)、WOS

基金：This work is supported by the National Natural Science Foundation of China (NSFC, Grant No. 32072209, Grant No. 31801459) ; China Postdoctoral Science Foundation Funded Project (2020M682073) .

语种：英文

外文关键词：Ovalbumin glycoconjugates; Molecular structure modification; Emulsifying property

外文摘要：Ovalbumin (OVA) is a high nutritious protein, but the poor emulsibility limited its application. The present study glycosylated OVA with dextran (Dex) by controlled wetheating (60-90 degrees C for 3 h). Temperature was an inductive factor for glycosylation degree (DG and browning intensity), and higher temperature could accelerate the reaction. Variations in molecular structure of OVA were analyzed by SDS-PAGE, FTIR, fluorescence spectroscopy and UV spectroscopy, which verified successes in the generation of glycoconjugate with more flexible structure. Emulsifying activity index (EAI) and emulsion stability index (ESI) for the emulsion of OVA-Dex glycoconjugates were significantly enhanced with the increasing of glycosylation temperature. Moreover, confocal laser scanning results revealed that the emulsion exhibited smaller size and more uniform distribution, and slower transmission profiles were checked by LUMiSizer centrifugal analysis as well, confirming the emulsibility improvement of OVA. Thus, controlled glycosylation reaction is an available method to improve the emulsifying properties of OVA.