Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides

Abstract

Glycosylation is considered to be an effective way to improve the performance of protein emulsification. This study focused on the effects of the molecular structure and emulsifying properties of ovalbumin (OVA) by wet heating Maillard reaction with three types of monosaccharides (i.e., xylose, glucose, and galactose). Results showed that increasing reaction temperature from 55°C to 95°C could significantly improve the degree of grafting (DG), while glycosylated OVA conjugate with xylose at 95°C processed the highest DG of 28.46%. This reaction was further confirmed by the browning intensity determination. Analysis of Fourier transform infrared spectrophotometer, circular dichroism, and fluorescence spectra indicated that there were slight changes in the subunits and the conversion of α-helices to β-sheets, as well as the unfolded structures, thereby increasing the surface hydrophobicity and absolute zeta potential of obtained glycosylated OVA. Glycosylation endowed OVA with better emulsifying properties, especially the xylose glycosylated OVA was superior to that of glucose and galactose glycosylated OVA, which was mainly due to its shorter molecular chains with smaller steric hindrance for reaction. Furthermore, the enhancement of emulsifying properties may be attributed to the synergistic effect of stronger electrostatic repulsion of larger absolute zeta potential and the steric hindrance from thicker adsorbed layer, thereby inhibiting aggregation and flocculation of emulsion droplet.

The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall

“…The levels of α-helix, β-sheet, β-turn and random coil of fresh SCBW were 37.50 ± 3.25, 18.87 ± 6.30, 15.53 ± 0.76 and 28.13 ± 2.44%, respectively. During boiling, α-helix and β-turn fractions decreased significantly, accompanied by a rise in βsheet and random coil fractions, indicating a structural shift from an ordered to a disordered state of the protein, which was consistent with the report of Yan et al [31]. This is possibly due to the exposure of hydrophobic regions and the breakdown of hydrogen bonds.…”

Functional and structural properties of glycosylation ovalbumin with pectin through wet-heating and ultrasound method

“…A larger number of negatively charged amino acids were exposed to the protein surface by glycosylation. A higher negative potential demonstrated a strong surface electrostatic repulsion between the molecules, which inhibited the aggregation of molecules and formed a stabilized system (Yan et al, 2022). Wang et al (2019) discovered that the absolute value of zeta-potential of the egg white protein and isomalto-oligosaccharide conjugates by Maillard reaction significantly increased, which was in accordance with our finding.…”

“…And the key of the glycosylation modification is to choose the suitable saccharides. Owing to the superior surface activity and solubility, monosaccharides such as glucose (Yan et al, 2022), galactose (Li et al, 2022) and ribose (Wang et al, 2022a) had been successfully used in the protein glycosylation. However, the research on the applications of polysaccharides in the protein glycosylation is still limited .…”

High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure

“…The degree of grafting can reflect the degree of the Maillard reaction in samples at different extrusion sections ( 45 ). The effect of SA, XG, and MD on the grafting degree of SPI-WG extrudate are shown in Table 3 .…”