Functional and structural properties of glycosylation ovalbumin with pectin through wet-heating and ultrasound method
Abstract Due to the good functional characteristics and nutritional value, ovalbumin (OVA) has a widely ranges of applications in food industry. But the characteristics of being susceptible to external conditions, such as processing, storage conditions and food ingredients, makes it display a relative lower functional property and limits its applications. Glycosylation is a natural, green approach of protein modifications that has an impact on its functional properties. In this work, we prepared the OVA-pectin conjugates through wet-heating and ultrasound glycosylation to investigate the effects on the functional and structural properties of OVA. Both wet-heating and ultrasound treated OVA at present of pectin showed higher emulsify and foam properties than untreated OVA. The results of particle size, SDS-PAGE, FT-IR, and SEM indicated that the covalent binding of pectin with OVA molecule. This study suggests that wet-heating and ultrasound glycosylation with pectin are promising method to improve the functional properties of OVA.
| Main Authors: | , , , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2022
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101376 |
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