Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin

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Abstract

The functional and structural properties of enzymatic hydrolysis and phosphorylation synergistic modified ovalbumin (OVA) were investigated. The results showed the solubility, gel strength, and emulsifying properties of the hydrolyzed and phosphorylation OVA (HP-OVA) were higher than that of the hydrolyzed OVA (H-OVA) and unmodified OVA, whereas the foaming ability and foam stability were reduced. Moreover, the H-OVA peptide chain caused more amino acid residues to be exposed, therefore, the α-helix and β-turns increased accordingly. The HP-OVA thermal denaturation temperature increased by 7.78°C and 17.67°C, respectively, compared with the H-OVA and OVA. In addition, due to the embedding of phosphate groups, the molecular structure was changed from a spherical body to a laminated sheet structure. Practical applications As an important food ingredient, OVA can improve the taste and texture of foods, improve product stability and extend shelf life. The functional properties of OVA can be improved by modification and its application can be further expanded in food. In this study, we used compound protease and phosphate to modify with OVA in order to further explore the functional and structural changes of OVA. The effect of the modified OVA on the solubility, gelation, emulsifying, and foaming properties were investigated, which will be helpful for the further understanding of the relationship between the structure and function properties of OVA. The present investigation was to provide the basic framework for deeply processed protein products, and compare with our previous research, which provide a system for its functional research and development, and a theoretical basis for the application of OVA in the food industry to adapt to the needs of different products.

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