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A study of storage impact on ovalbumin structure of chicken egg.
- Source :
-
Journal of Food Engineering . Feb2018, Vol. 219, p1-7. 7p. - Publication Year :
- 2018
-
Abstract
- During the egg storage, the change in structure of ovalbumin (OVA) was determined by spectroscopy of Fluorescence, Circular Dichroism and Fourier-Transform Raman. The relationships between the OVA properties and structure were also investigated in this study. Comparing with the consequence of Circular Dichroism and Fourier-Transform Raman spectra, it was obvious that the percentage of α-helix and β-sheet showed downward trends after storage. In contrast, the percentage of β-turn and random coil clearly presented raising trend. Furthermore, tryptophan residues were buried in a more hydrophobic environment. The emulsifying and foaming properties of OVA all decreased during the storage. Moreover, the correlation analysis indicated that β-sheet related to the emulsifying stability of OVA ( p < 0.01), α-helix related to the foaming stability ( p < 0.05) at the same time. This study provided new interesting idea for the study on the relationships between the structure and functional properties of protein during food storage. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 02608774
- Volume :
- 219
- Database :
- Academic Search Index
- Journal :
- Journal of Food Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 125787626
- Full Text :
- https://doi.org/10.1016/j.jfoodeng.2017.08.028