Improvement of foaming property of egg white protein by phosphorylation through dry-heating in the presence of pyrophosphate.
Improvement of foaming property of egg white protein by phosphorylation through dry-heating in the presence of pyrophosphate.
复制标题
DOI：
10.1111/j.1750-3841.2008.01019.x
复制
发表时间：
2009
影响因子：
3.9
通讯作者：
Yoko Hayashi;S. Nagano;Hirofumi Enomoto;Can-Peng Li;Yasushi Sugimoto;H. Ibrahim;Hajime Hatta;C. Takeda;T. Aoki
中科院分区：
文献类型：
--
作者：
Yoko Hayashi;S. Nagano;Hirofumi Enomoto;Can-Peng Li;Yasushi Sugimoto;H. Ibrahim;Hajime Hatta;C. Takeda;T. Aoki
将蛋清蛋白（EWP）在焦磷酸盐存在下于pH 4、85℃下干热磷酸化1 d，并研究磷酸化EWP（PP-EWP）的发泡性能。由于磷酸化，EWP 的磷含量增加至 0.71%。为了评估 EWP 的发泡特性，通过 2 种方法制备泡沫：使 0.1% (w/v) 蛋白质溶液鼓泡，以及用电动搅拌器搅打 10% (w/w) 蛋白质溶液。 PP-EWP 的发泡能力（定义为 0.1%（w/v）蛋白质溶液中泡沫的初始电导率）略高于天然 EWP（N-EWP），并且 PP-EWP 的发泡稳定性远高于干热 EWP（DH-EWP）和 N-EWP。 10%（w/w）溶液中泡沫的显微镜观察表明，PP-EWP 的泡沫比 N- 和 DH-EWP 的泡沫更细、更均匀。虽然PP-和DH-EWP的泡沫比重和膨胀率没有显着差异（P < 0.05），但PP-EWP的泡沫的比重和膨胀率分别比N-EWP的泡沫小和高。 PP-EWP 泡沫的排水量小于 N- 和 DH-EWP 泡沫的排水量。这些结果表明，在焦磷酸盐存在下通过干热对EWP进行磷酸化改善了发泡性能，并且对于泡沫稳定性比对于泡沫形成更有效。
Egg white protein (EWP) was phosphorylated by dry-heating in the presence of pyrophosphate at pH 4 and 85 degrees C for 1 d, and the foaming properties of phosphorylated EWP (PP-EWP) were investigated. The phosphorus content of EWP increased to 0.71% as a result of phosphorylation. To estimate the foaming properties of EWP, the foams were prepared by 2 methods: bubbling of the 0.1% (w/v) protein solution and whipping of the 10% (w/w) protein solution with an electric mixer. The foaming power, which was defined as an initial conductivity of foam from 0.1% (w/v) protein solution, was a little higher in PP-EWP than in native EWP (N-EWP), and the foaming stability of PP-EWP was much higher than that of dry-heated EWP (DH-EWP) and N-EWP. The microscopic observation of foams from the 10% (w/w) solution showed that the foams of PP-EWP were finer and more uniform than those of N- and DH-EWP. Although there were no significant differences in the specific gravity and overrun of the foams between PP- and DH-EWP (P < 0.05), the specific gravity and overrun of the foams from PP-EWP were smaller and higher, respectively, than that of the foams from N-EWP. The drainage volume was smaller in the foams from PP-EWP than in those from N- and DH-EWP. These results demonstrated that phosphorylation of EWP by dry-heating in the presence of pyrophosphate improved the foaming properties, and that it was more effective for the foam stability than for the foam formation.