Improvement of functional properties of egg white proteins through phosphorylation by dry-heating in the presence of phosphate.

通过在磷酸盐存在下干热进行磷酸化，改善蛋清蛋白的功能特性。

• 批准号: 14560226
• 负责人: AOKI Takayoshi
• 金额: $ 2.3万
• 依托单位: Kagoshima University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2002
• 资助国家: 日本
• 起止时间: 2002 至 2004
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-14560226/
• 关键词: phosphorylation; dry-heating; egg white protein; pyroposphate; gel; calcium absorption; heat stability; functional property; ピロリン酸; 脱リン; ホスファターゼ; NMR; 表面疎水性; 透明ゲル; 乳化性; 食品機能

Protein phosphorylation has been used to improve the functional properties of food proteins. Furthermore, it is possible to make a functional protein enhancing calcium absorption. Recently, as the roles of phosphate groups in physiological and immune function have been reported, it is expected that these functional properties of protein also could be added by phosphorylation. Therefore, EWP was phosphorylated by dry-heating in the presence of orthophosphate or pyrophosphate(PP). The phosphorus content of EWP was 1.05% when it was dry-heated at pH 4.0 and 85℃ for 5 days in the presence of PP, which was higher than that of casein. The electrophoretic mobility of EWP depended on the phosphorylation level. The introduced phosphate bonds were stable at pH 2-10. The results from ^<31>P NMR and dephosphorylation of PP-phosphorylated proteins by treatment with enzyme, acid or alkaline also supported the existence of the N-P bond. The emulsifying activity and emulsion stability were increased by phosphorylation. The digestibility of PP-EWP was increased, and the calcium phosphate-solubilizing ability of EWP was given by phosphorylation. Even being heated at 95℃ for 10 min, the soluble protein was more than 95% in 0.1% PP-EWP solution (pH 7.0), suggesting significantly improved heat stability. Furthermore, the gelling properties of PP-EWP were improved, and a transparent and firmer heat-induced gel with better water hold-capacity was obtained. It is expected that PP-EWP may enhances calcium absorption in small intestine because it solubilized calcium phosphate.In conclusion, phosphorylation by dry-heating in the presence of pyrophosphate is an effective method to improve the functional properties of EWP

蛋白质磷酸化已被用来改善食品蛋白质的功能特性。此外，可以制造增强钙吸收的功能性蛋白质。最近，随着磷酸基团在生理和免疫功能中的作用的报道，预计蛋白质的这些功能特性也可以通过磷酸化来添加。 Therefore, EWP was phosphorylated by dry-heating in the presence of orthophosphate or pyrophosphate(PP).在PP存在下，EWP在pH 4.0、85℃下干热5 d，其磷含量为1.05%，高于酪蛋白。 EWP 的电泳迁移率取决于磷酸化水平。引入的磷酸键在pH 2-10 下稳定。 1 31 P NMR和通过用酶、酸或碱处理对PP-磷酸化蛋白质进行去磷酸化的结果也支持N-P键的存在。磷酸化提高了乳化活性和乳液稳定性。 PP-EWP的消化率增加，并且通过磷酸化赋予EWP溶解磷酸钙的能力。即使在95℃加热10分钟，0.1%PP-EWP溶液（pH 7.0）中的可溶性蛋白也超过95%，表明热稳定性显着提高。此外，PP-EWP的凝胶性能得到改善，获得了透明且更坚固且保水能力更好的热诱导凝胶。 PP-EWP 可以溶解磷酸钙，因此有望增强小肠中钙的吸收。综上所述，在焦磷酸盐存在下干热磷酸化是改善 EWP 功能特性的有效方法。

项目成果

Improvement of functional properties of egg white protein through phosphorylation of by dry-heating in the presence of pyrophosphate.

通过在焦磷酸盐存在下干热进行磷酸化，改善蛋清蛋白的功能特性。

• 发表时间: 2004
• 期刊: Journal of Agricultural and Food Chemimstry 52
• 作者: C;-P.Li;H.R.Ibrahim;Y.Sugimoto;H.Hatta;T.Aoki
• 通讯作者: T.Aoki

C-P.Li, A.S.Salvador, Hi.R.Ibrahim, Y.Sugimoto, T.Aoki: "Phosphoryration of egg white proteins by dry-heating in the presence of phosphate"Journal of Agricultural and Food Chemistry. 51・23. 6808-6815 (2003)

C-P.Li、A.S.Salvador、Hi.R.Ibrahim、Y.Sugimoto、T.Aoki：“在磷酸盐存在下干加热蛋清蛋白的磷酸化”农业和食品化学杂志 51・23。 6815 (2003)

Phosphorylation of egg white proteins by dry-heating in the presence of phosphate

• DOI: 10.1021/jf030043
• 发表时间: 2003-11-05
• 期刊: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
• 影响因子: 6.1
• 作者: Li, CP;Salvador, AS;Aoki, T
• 通讯作者: Aoki, T

Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: effect on protein structure and some properties.

• DOI: 10.1021/jf047793j
• 发表时间: 2005-05
• 期刊: Journal of agricultural and food chemistry
• 影响因子: 6.1
• 作者: Can-Peng Li;Y. Hayashi;H. Shinohara;H. Ibrahim;Y. Sugimoto;Junichi Kurawaki;N. Matsudomi;T. Aoki-T.-Ao

Improvement of functional properties of egg white protein through phosphorylation by dry-heating in the presence of pyrophosphate

• DOI: 10.1021/jf0498259
• 发表时间: 2004-09-08
• 期刊: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
• 影响因子: 6.1
• 作者: Li, CP;Ibrahim, HR;Aoki, T
• 通讯作者: Aoki, T