Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree

被引：70

作者：

An, Yaping ^{[1
,2
]}

Cui, Bing ^{[1
,2
]}

Wang, Yuntao ^{[1
,2
]}

Jin, Weiping ^{[1
,2
]}

Geng, Xiaopeng ^{[1
,2
]}

Yan, Xiangxing ^{[1
,2
]}

Li, Bin ^{[1
,2
]}

机构：

[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

[2] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2014年 / 40卷

关键词：

Ovalbumin; Carboxymethyl cellulose; Conjugate; Glycation; EGG-WHITE PROTEINS; EXCELLENT EMULSIFYING PROPERTIES; BEET PULP CELLULOSE; MAILLARD REACTION; DRY STATE; RHEOLOGICAL PROPERTIES; HYDROPHILIC POLYMER; BETA-LACTOGLOBULIN; DEXTRAN CONJUGATE; GEL PROPERTIES;

D O I：

10.1016/j.foodhyd.2014.01.028

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The glycation of hen ovalbumin (OVA) with carboxymethyl cellulose (CMC) was studied in an attempt to improve its functionality. OVA was dry-heated with CMC with three different degrees of substitution (0.69, 0.81, 0.89) at 60 degrees C and 79% relative humidity for 7 days. The emulsifying properties of OVA-CMC conjugates were strengthened remarkably with increasing substitution degree of CMC. The foam stability of OVA-CMC conjugates was improved strongly with the extension of incubation time while the foaming ability decreased. The rheological behaviors of all the three grafted products were similar. With the incubation time extension, it took more time for the formation of the protein gel network, and the thermal denaturation temperature of protein became higher. The glycation also produced OVA-CMC conjugates with higher surface hydrophobicity and lower content of lysine and arginine. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：1 / 8

页数：8

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