超声辅助磷酸化修饰对卵转铁蛋白理化及乳化特性影响的研究

Effects of Ultrasound-Assisted Phosphorylation on Physicochemical and Emulsifying Properties of Ovotransferrin

卵转铁蛋白(Ovotransferrin,OVT)是蛋清中一种重要的功能蛋白质,前期研究多聚焦于OVT在补铁和抗菌活性等方面,而对其乳化特性研究报道较少。为扩大其应用领域,以OVT为研究对象,研究探讨了超声辅助磷酸化修饰对OVT理化及乳化特性的影响。结果表明:超声时间对磷酸化程度有显著影响,随着超声时间增长,蛋白的磷酸化程度呈现上升趋势,在超声时间为10 min时的磷酸化程度较高,达到0.0686 mg/g。超声辅助磷酸化修饰蛋白的粒径减小,电位绝对值增大,热稳定性提高。傅里叶变换红外光谱表明,磷酸基团(P=O、P—O)已成功引入蛋清蛋白侧链中,导致蛋白结构发生改变。综合研究发现改性后的OVT表现出了良好的乳化活性和乳液稳定性,其乳化性、乳化稳定性与天然OVT相比均有所提升,其中超声处理10 min时达到最大值127.29 mL/g。该研究有效提高了OVT的乳化性,为其在食品、医药等领域应用拓展了空间。

Ovotransferrin (OVT) is an important functional protein in egg white.Most previous studies focused on the study of OVT in iron supplement and antibacterial activity,researches on the study of OVT emulsification characteristics were rarely reported.In order to expand the application field of OVT,the project took OVT as the research object to explore the effect of ultrasonic-assisted phosphorylation on the physicochemical and emulsification properties of OVT.The results showed that the ultrasonic time had a significant influence on its phosphorylation degree.With the increase of ultrasonic time,the phosphorylation of protein presented an increasing trend,and the phosphorylation degree reached the peak at the ultrasonic time of 10 min,with the volume of 0.0686 mg/g.The particle size of phosphorylated protein decreased,the absolute potential value increased and the thermal stability increased.FT-IR showed that the phosphor-groups (P=O,P—O) were successfully introduced into the side chain of egg white,leading to the change of protein structure.A comprehensive study showed that the modified OVT displayed good emulsifying activity and emulsion stability.Its emulsifying and emulsifying stability increased compared with natural OVT,and the maximum value appeared at 10 min via ultrasonic treatment,with a volume of 127.29 mL/g.The research can effectively improve the emulsification of OVT,and expand the application space of OVT in these fields of food,medicine and so on.