Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties.

Autor: Liu X; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Wang J; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Liu L; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China. Electronic address: yangliuyilang@126.com., Cheng L; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: chenglei@btbu.edu.cn., Huang Q; Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China., Wu D; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Peng L; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Shi X; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Li S; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. Electronic address: lishugang2020@hfut.edu.cn., Geng F; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: gengfang@cdu.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2021 Apr 16; Vol. 342, pp. 128252. Date of Electronic Publication: 2020 Oct 08.
DOI: 10.1016/j.foodchem.2020.128252
Abstrakt: This study tries to elucidate the different mechanisms of functional properties among pasteurized egg white (P-EW), spray-dried egg white (SD-EW) and fresh egg white (F-EW) via quantitative N-glycoproteomic analyses. The results showed that spray-drying increased the surface hydrophobicity (181.4%) and zeta potential (25.6%) of egg white, which contributed to the enhancement of emulsifying activity index (20.1%) and foaming capacity (35.2%). Pasteurization caused the disintegration of natural protein aggregates in F-EW and resulted in a "block-like" P-EW gel and higher water holding capacity (6.2%). Spray-drying caused formation of thermal aggregates and led to a "mesh-like" SD-EW gel and better cohesiveness (3.6%). Quantitative N-glycoproteomic analysis showed that the abundance of 32 N-glycosites from 18 N-glycoproteins (such as Mucin 5B) of SD-EW was significantly reduced comparing to F-EW, indicated that the N-glycans of egg white protein are likely to be covalently cross-linked during spray-drying and are involved in thermal aggregation.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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