Improvement of functional properties of egg white protein through phosphorylation by dry-heating in the presence of pyrophosphate
Improvement of functional properties of egg white protein through phosphorylation by dry-heating in the presence of pyrophosphate
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DOI：
10.1021/jf0498259
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发表时间：
2004-09-08
影响因子：
6.1
通讯作者：
Aoki, T
中科院分区：
文献类型：
--
作者：
Li, CP;Ibrahim, HR;Aoki, T
在pH 3.0-7.0的焦磷酸盐存在下，于85 ℃干热处理1天和5天，对蛋清白色蛋白（EWP）进行磷酸化，并对磷酸化EWP（PP-EWP）的功能特性进行了研究。随着pH从7.0降低到3.0和加热时间从1天到5天，磷酸化加速。在pH4.0、85 ℃条件下干热处理5天，EWP中的磷含量增加了1.05%，高于酪蛋白。EWP的电泳迁移率随着磷酸化水平的增加而增加。磷酸化使EWP表面疏水性增加。磷酸化可提高EWP的热稳定性、乳化性和消化性。磷酸化增强了EWP对磷酸钙的溶解能力。PP-EWP热致凝胶的质地较硬、透明，其保水性高于对照。这些结果表明，在焦磷酸存在下通过干热磷酸化是一种有用的方法，用于改善EWP的功能特性。
Egg white protein (EWP) was phosphorylated by dry-heating in the presence of pyrophosphate at pH 3.0-7.0 and 85 degreesC for 1 and 5 days, and the functional properties of the phosphorylated EWP (PP-EWP) were investigated. The phosphorylation was accelerated with a decrease of pH from 7.0 to 3.0 and for heating times from 1 to 5 days. The phosphorus content of EWP increased similar to1.05% by dry-heating at pH 4.0 and 85 degreesC for 5 days in the presence of pyrophosphate, which was higher than that of casein. The electrophoretic mobility of EWP increased with an increase in the phosphorylation level. The surface hydrophobicity of EWP increased by phosphorylation. The heat stability, emulsifying properties, and digestibility of EWP were improved by phosphorylation. The calcium phosphatesolubilizing ability of EWP was enhanced by phosphorylation. A firmer and transparent heat-induced gel of PP-EWP was obtained, and the water-holding capacity of heat-induced PP-EWP gel was higher that that of the control. These results suggest that phosphorylation by dry-heating in the presence of pyrophosphate is a useful method for improving the functional properties of EWP.