Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions
Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions
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湿热条件下磷酸化对卵清蛋白结构和发泡特性的影响
DOI：
10.1016/j.foodhyd.2019.01.023
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发表时间：
2019-06-01
影响因子：
10.7
通讯作者：
Cai, Zhaoxia
中科院分区：
文献类型：
--
作者：
Sheng, Long;Ye, Siqi;Cai, Zhaoxia
在本研究中，卵清蛋白（OVA）磷酸化下的三聚磷酸钠的存在下，在pH 6.0和60 ℃下的湿热1，2，3，4和5小时，磷酸化的OVA（P-OVA）的结构和物理性质进行了研究。FT-IR光谱证实磷酸基团与OVA的共价连接。新的可能的磷酸化位点（Ser-221，Ser-269，Tyr-281和Ser-324）通过使用液相色谱串联质谱检测。圆二色谱（CD）表明，P-OVA分子变得更加灵活和无序。荧光强度的降低表明，发色团的微环境变得更加暴露和极性，因为构象变化。结果表明，P-OVA在5 h时的表面疏水性（H-0）和zeta电位绝对值分别是N-OVA的1.8倍和1.5倍。经湿热磷酸化处理4 h后，发泡能力（FA）和发泡稳定性（FS）分别提高了1.7倍和4.4倍，达到87.0%和28.5%。相关分析表明，FA与随机结构（P < 0.01）、H-0（P < 0.01）显著相关，Zeta电位与FS显著相关（P < 0.05）。
In this study, ovalbumin (OVA) was phosphorylated under wet-heating in the presence of sodium tripolyphosphate at pH 6.0 and 60 degrees C for 1, 2, 3, 4 and 5 h, and the structural and physical properties of phosphorylated OVA (P-OVA) were investigated. The FT-IR spectrum confirmed the covalent attachment of the phosphate group to OVA. New possible phosphate sites (Ser-221, Ser-269, Tyr-281 and Ser-324) were detected by using liquid chromatography in tandem with mass spectrometry. Circular dichroism (CD) spectra demonstrated that P-OVA molecular became more flexible and disordered. The decreased fluorescence intensity indicated that the chromophore microenvironment became more exposed and polar because of conformational changes. The surface hydrophobicity (H-0) and the absolute value of zeta potential of P-OVA obtained at 5 h was 1.8 and 1.5 times higher than that of N-OVA. Foaming ability (FA) and foaming stability (FS) were enhanced by 1.7 and 4.4 times after wet-heating phosphorylation for 4 h, which were up to 87.0% and 28.5%, respectively. Furthermore, the correlation analysis suggested that FA was significantly correlated to random structure (P < 0.01) and H-0 (P < 0.01), and zeta potential was related with FS (P < 0.05).