Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying
Ovalbumin (OVA), the main protein in egg white, affects most of the functional properties of egg white protein in food processing. The aim of this study was to investigate the effects of spray drying (SD) and microwave freeze drying (MFD) on the preparation of hydrolyzed/glycosylated ovalbumin (HGOV...
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| Language: | English |
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Tsinghua University Press
2020-03-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019301739 |
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| author | Lili Liu Xiaoning Dai Huaibin Kang Yunfeng Xu Weiming Hao |
| author_facet | Lili Liu Xiaoning Dai Huaibin Kang Yunfeng Xu Weiming Hao |
| author_sort | Lili Liu |
| collection | DOAJ |
| description | Ovalbumin (OVA), the main protein in egg white, affects most of the functional properties of egg white protein in food processing. The aim of this study was to investigate the effects of spray drying (SD) and microwave freeze drying (MFD) on the preparation of hydrolyzed/glycosylated ovalbumin (HGOVA) and provide useful information on the applications of egg protein powders in the food industry. Results demonstrated that the structure of HGOVA was considerably changed, and its functional properties were improved compared with those of native OVA. SD and MFD processing did not lead to dissociation of HGOVA subunits. SD-HGOVA exhibited higher protein solubility, emulsifying activity, foaming capacities, and gel hardness than MFD-HGOVA. However, MFD-HGOVA was better than the SD-HGOVA in terms of color, emulsion stability, foam stability, water/oil absorption capacity, and thermal stability. Selection of an appropriate drying method could enhance the potential applications of HGOVA in the food industry. Keywords: Ovalbumin, Glycosylation, Spray drying, Microwave freeze drying |
| format | Article |
| id | doaj-art-745c634d5b3b41d9b83d53c0f0eba400 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2020-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-745c634d5b3b41d9b83d53c0f0eba4002025-02-03T05:20:33ZengTsinghua University PressFood Science and Human Wellness2213-45302020-03-01918087Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze dryingLili Liu0Xiaoning Dai1Huaibin Kang2Yunfeng Xu3Weiming Hao4Corresponding author at: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.; Food and Biology Engineering College, Henan University of Science & Technology, 471003, Luoyang, ChinaFood and Biology Engineering College, Henan University of Science & Technology, 471003, Luoyang, ChinaCorresponding author.; Food and Biology Engineering College, Henan University of Science & Technology, 471003, Luoyang, ChinaFood and Biology Engineering College, Henan University of Science & Technology, 471003, Luoyang, ChinaFood and Biology Engineering College, Henan University of Science & Technology, 471003, Luoyang, ChinaOvalbumin (OVA), the main protein in egg white, affects most of the functional properties of egg white protein in food processing. The aim of this study was to investigate the effects of spray drying (SD) and microwave freeze drying (MFD) on the preparation of hydrolyzed/glycosylated ovalbumin (HGOVA) and provide useful information on the applications of egg protein powders in the food industry. Results demonstrated that the structure of HGOVA was considerably changed, and its functional properties were improved compared with those of native OVA. SD and MFD processing did not lead to dissociation of HGOVA subunits. SD-HGOVA exhibited higher protein solubility, emulsifying activity, foaming capacities, and gel hardness than MFD-HGOVA. However, MFD-HGOVA was better than the SD-HGOVA in terms of color, emulsion stability, foam stability, water/oil absorption capacity, and thermal stability. Selection of an appropriate drying method could enhance the potential applications of HGOVA in the food industry. Keywords: Ovalbumin, Glycosylation, Spray drying, Microwave freeze dryinghttp://www.sciencedirect.com/science/article/pii/S2213453019301739 |
| spellingShingle | Lili Liu Xiaoning Dai Huaibin Kang Yunfeng Xu Weiming Hao Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying Food Science and Human Wellness |
| title | Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying |
| title_full | Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying |
| title_fullStr | Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying |
| title_full_unstemmed | Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying |
| title_short | Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying |
| title_sort | structural and functional properties of hydrolyzed glycosylated ovalbumin under spray drying and microwave freeze drying |
| url | http://www.sciencedirect.com/science/article/pii/S2213453019301739 |
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