The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization
In recent years, the consumption of liquid eggs has failed to meet the expectations of the public due to growing concerns regarding food safety and health. It is well known that there are interactions between the components in liquid eggs, and the interaction effect on the structure and functional p...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| author | Hao Yang Qiang Shi Zhongliang Wang Xiao Chen Fangfang Min Xuanyi Meng Ping Tong Yong Wu Hongbing Chen |
| author_facet | Hao Yang Qiang Shi Zhongliang Wang Xiao Chen Fangfang Min Xuanyi Meng Ping Tong Yong Wu Hongbing Chen |
| author_sort | Hao Yang |
| collection | DOAJ |
| description | In recent years, the consumption of liquid eggs has failed to meet the expectations of the public due to growing concerns regarding food safety and health. It is well known that there are interactions between the components in liquid eggs, and the interaction effect on the structure and functional properties of the proteins and antigenicity remains unclear. To investigate egg component interactions, we focused on four major egg lipids, namely phosphatidylcholine, palmitic acid, oleic acid, and linoleic acid, as well as four major egg proteins, including ovalbumin, ovotransferrin, ovomucoid, and lysozyme. The protein structural changes were analyzed using polypropylene gel electrophoresis, circular dichroism, ultraviolet absorption spectra, and exogenous fluorescence spectra, and the functional properties were assessed through solubility measurements and particle size analysis, while protein antigenicity was evaluated using an enzyme-linked immunosorbent assay. All the results revealed that oleic acid had the most significant effect on proteins’ secondary and tertiary structures, particularly affecting ovalbumin and ovotransferrin. Linoleic acid substantially increased the solubility of ovalbumin and ovomucoid, while palmitic acid significantly influenced the particle size of ovalbumin and lysozyme. Thus, we found that different lipids exhibit distinct effects on egg protein properties during pasteurization conditions, with oleic acid showing the most substantial impact on protein structure and antigenicity. |
| format | Article |
| id | doaj-art-f012153a12d147e8a5501c92c28cec26 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-f012153a12d147e8a5501c92c28cec262025-01-24T13:32:54ZengMDPI AGFoods2304-81582025-01-0114221910.3390/foods14020219The Effect of Lipids on the Structure and Function of Egg Proteins in Response to PasteurizationHao Yang0Qiang Shi1Zhongliang Wang2Xiao Chen3Fangfang Min4Xuanyi Meng5Ping Tong6Yong Wu7Hongbing Chen8State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaIn recent years, the consumption of liquid eggs has failed to meet the expectations of the public due to growing concerns regarding food safety and health. It is well known that there are interactions between the components in liquid eggs, and the interaction effect on the structure and functional properties of the proteins and antigenicity remains unclear. To investigate egg component interactions, we focused on four major egg lipids, namely phosphatidylcholine, palmitic acid, oleic acid, and linoleic acid, as well as four major egg proteins, including ovalbumin, ovotransferrin, ovomucoid, and lysozyme. The protein structural changes were analyzed using polypropylene gel electrophoresis, circular dichroism, ultraviolet absorption spectra, and exogenous fluorescence spectra, and the functional properties were assessed through solubility measurements and particle size analysis, while protein antigenicity was evaluated using an enzyme-linked immunosorbent assay. All the results revealed that oleic acid had the most significant effect on proteins’ secondary and tertiary structures, particularly affecting ovalbumin and ovotransferrin. Linoleic acid substantially increased the solubility of ovalbumin and ovomucoid, while palmitic acid significantly influenced the particle size of ovalbumin and lysozyme. Thus, we found that different lipids exhibit distinct effects on egg protein properties during pasteurization conditions, with oleic acid showing the most substantial impact on protein structure and antigenicity.https://www.mdpi.com/2304-8158/14/2/219liquid eggprotein–lipid interactionprotein structurefunctional properties |
| spellingShingle | Hao Yang Qiang Shi Zhongliang Wang Xiao Chen Fangfang Min Xuanyi Meng Ping Tong Yong Wu Hongbing Chen The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization Foods liquid egg protein–lipid interaction protein structure functional properties |
| title | The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization |
| title_full | The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization |
| title_fullStr | The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization |
| title_full_unstemmed | The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization |
| title_short | The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization |
| title_sort | effect of lipids on the structure and function of egg proteins in response to pasteurization |
| topic | liquid egg protein–lipid interaction protein structure functional properties |
| url | https://www.mdpi.com/2304-8158/14/2/219 |
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