Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure

Zhao, Qiannan; Ding, Lixian; Xia, Minquan; Huang, Xi; Isobe, Kazuhiro; Handa, Akihiro; Cai, Zhaoxia

doi:10.1016/j.foodhyd.2021.106876

Cited by 42 publications

(27 citation statements)

References 43 publications

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“…The strong correlation between ζ potential and foam properties might be owing to the reduction of electrostatic repulsion because of the decrease in the net surface charge of the protein. The reduction of electrostatic repulsion could reduce the electrostatic barrier at the interface, thereby increasing the adsorption rate (Zhao et al ., 2021). Furthermore, the reduction of electrostatic repulsion would increase the interaction between the RBPNs, which led to the formation of high viscosity of foam films by overlapping and entanglement of the RBPNs.…”

Section: Resultsmentioning

confidence: 99%

Acid‐thermal‐induced formation of rice bran protein nano‐particles: foaming properties and physicochemical characteristics

Diao

Zhang

et al. 2022

Int J of Food Sci Tech

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The purpose of this study was to expound on the correlation between foaming properties and physicochemical characteristics of rice bran protein (RBP) samples. RBP nano-particles (RBPNs) were prepared by acidic-thermal treatment under different RBP solution concentrations and treated times at 90 °C, and then the foaming properties were measured at pH 7.0 and pH 2.0. Compared to RBP, the foaming properties of RBPNs were increased at pH 7.0, and RBPNs could have better foam capacity but have no obvious changes in foam stability at pH 2.0. The results of Pearson correlation showed that the foaming properties were closely correlated with ζ potential, contact angle, and surface hydrophobicity for RBP and RBPNs, and a strong correlation between foaming capacity and surface hydrophobicity was shown for RBPNs. Additionally, the result of TEM images confirmed that RBPNs were inclined to form associated aggregates which may affect the physicochemical characteristics of RBPNs.

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Section: Resultsmentioning

confidence: 99%

Acid‐thermal‐induced formation of rice bran protein nano‐particles: foaming properties and physicochemical characteristics

Diao

Zhang

et al. 2022

Int J of Food Sci Tech

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“…Foaming ability (FA) and foaming stability (FS) were determined according to the method of Zhao et al [ 10 ]. Egg white liquid (25 mL) was diluted four–fold using distilled water and then stirred at 12,000 r/min for 1 min using a high–speed tissue rammer (DS–1, Shanghai Precision Scientific Instrument Co., Ltd., Shanghai, China).…”

Section: Methodsmentioning

confidence: 99%

Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism

Gong

Shi

Zheng

et al. 2022

Foods

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This study evaluated the effects of three polysaccharides, xanthan gum (XG), kappa-carrageenan (CA), and guar gum (GG), on the foaming and emulsifying properties of egg white liquid (EWL) and explored the intermolecular interactions and aggregation states in the initial polysaccharide–EWL complex. The results showed that the addition of XG and GG significantly improved the foaming stability of EWL on the one hand, from 66% to 78% and 69%, respectively (p < 0.05). On the other hand, the addition of XG and GG significantly improved the foam uniformity and density, and the average foam area decreased from 0.127 to 0.052 and 0.022 mm2, respectively (p < 0.05). The addition of XG and CA significantly improved the emulsification activity index (from 13.32 to 14.58 and 14.36 m2/mg, respectively, p < 0.05) and the emulsion stability index (from 50.89 to 53.62 and 52.18 min, respectively, p < 0.05), as well as the interfacial protein adsorption at the oil–water interface; it also reduced the creaming index. However, GG negatively affected these indicators. Furthermore, the electrostatic and hydrophobic interactions among molecules in EWL due to XG and the electrostatic, hydrogen bonding, and hydrophobic interactions among molecules in EWL due to CA ultimately led to the irregular aggregation of egg white proteins. Hydrophobic interactions and disulfide bonds between molecules in EWL–containing GG formed filamentous aggregations of egg white proteins. This work reveals that molecules in the polysaccharide–egg white complexes aggregate by interaction forces, which in turn have different effects on the foaming and emulsifying properties of egg white proteins.

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“…Namely, the amphiphilic proteins with high surface hydrophobicity were strongly adsorbed at the interface of air and water, resulting in a remarkable decrease in interfacial tension, which was easy to foam (Kato et al, 1985). Meanwhile, Zhao et al (2021) demonstrated that the net charge of a protein affected FS. The more net charge carried on the surface of a protein molecule, the greater intermolecular repulsion and the higher stability of foam formed.…”

Section: Foaming Propertymentioning

confidence: 99%

“…showed a significant enhancement in the foaming property of both thick/thin egg white during storage. Ferreira et al (2010) and Zhao et al (2021) reported that a significant decline in viscosity, foaming ability (FA), and foam stability (FS) of EWP after the artificial removal of ovomucin or lysozyme. Chang et al (2016) investigated that pH could change aggregation or extension state of EWP and regulate the interfacial adsorption capacity, thus affecting the foaming property of EWP.…”

Section: Introductionmentioning

confidence: 99%

Effect of ball milling‐assisted glycosylation modification on the structure and foaming property of egg white protein

Liu

Qia

et al. 2022

Journal of Food Science

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The effect of different glycosylation degrees on molecular structure and foaming property of egg white protein (EWP) was investigated using ball milling-assisted glycosylation. The results showed the foaming ability (FA) and foam stability (FS) of EWP improved when the degree of glycosylation was increased. In particular, FA of ball milling-assisted glycosylation of EWP enhanced by 39.9% and 28.8%, and the FS increased by 28.7% and 24.0% compared with EWP and ball milling egg white protein (BE) at 150 min of reaction.Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis could reflect the grafting degree of EWP and glucose molecules from the side. When EWP was fully grafted with glucose, endogenous fluorescence and free sulfhydryl groups indicated that tertiary structure of EWP was depolymerized, and Fourier transform infrared spectroscopy showed the secondary structure tended to change from order to disorder. The results of this study indicated that ball milling-assisted glycosylation modification was a practical method to improve the foaming property of EWP.

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Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure

Cited by 42 publications

References 43 publications

Acid‐thermal‐induced formation of rice bran protein nano‐particles: foaming properties and physicochemical characteristics

Acid‐thermal‐induced formation of rice bran protein nano‐particles: foaming properties and physicochemical characteristics

Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism

Effect of ball milling‐assisted glycosylation modification on the structure and foaming property of egg white protein

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