卵清蛋白
糖基化
多糖
黄原胶
乳状液
瓜尔胶
化学
色谱法
奶油
食品科学
免疫学
生物化学
流变学
免疫系统
受体
材料科学
复合材料
生物
作者
Yaxue Hu,Qiqi Bian,Lijia Chen,Xichang Wang,Jian Zhong
标识
DOI:10.1016/j.fochx.2024.101632
摘要
Herein, three types of ovalbumin (OA)-polysaccharide conjugates were prepared with three polysaccharides (XG: xanthan gum; GG: guar gum; KGM: konjac glucomannan) for the fish oil emulsion stabilization. The glycation did not change the spectra bands and secondary structure percentages of OA, whereas it decreased the molecular surface hydrophobicity of OA. The initial emulsion droplet sizes were dependent on the polysaccharide types, OA preparation concentrations, polysaccharide: OA mass ratios, and glycation pH. The emulsion stability was mainly dependent on the polysaccharide types, polysaccharide: OA mass ratios, and glycation pH. However, it was minorly dependent on the OA preparation concentrations. The emulsions stabilized by conjugates with high polysaccharide: OA mass ratios (e.g., ≥3:5 for OA-GG) or appropriate glycation pH (e.g., 5.0-6.1 for OA-XG) showed no obvious creaming during the room temperature storage. This work provided basic knowledge on the structural modification and functional application of a protein.
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