Progress in the effect of oligosaccharide modification on gelability of egg white protein

Authors

ZHANG Gensheng, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
SU Wenwen, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
XU Guiyang, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
SU Lirui, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
FEI Yingmin, Heilongjiang Vocational College for Nationalities, Harbin, Heilongjiang 150066, ChinaFollow

Corresponding Author(s)

费英敏（1973—），女，黑龙江民族职业学院副教授，硕士。E-mail:ddhgk@126.com

Abstract

Egg white protein is a high-quality protein with high nutritional value and a variety of functional properties. The oligosaccharides can be covalently bound to the egg white protein through the glycosylation reaction, and the functional properties of the conjugates were improved compared with the natural egg white protein. In this review, the gel mechanism of oligosaccharide-egg white protein conjugates was reviewed, and the influencing factors of oligosaccharide-modified egg albumin gels were discussed. Moreover, effects of oligosaccharides on the functional properties of egg albumins were summarized, and the processing and application of oligosaccharide-modified egg albumin were prospected.

Publication Date

12-26-2023

First Page

228

Last Page

232,240

DOI

10.13652/j.spjx.1003.5788.2023.60106

Recommended Citation

Gensheng, ZHANG; Wenwen, SU; Guiyang, XU; Lirui, SU; and Yingmin, FEI (2023) "Progress in the effect of oligosaccharide modification on gelability of egg white protein," Food and Machinery: Vol. 39: Iss. 10, Article 33.
DOI: 10.13652/j.spjx.1003.5788.2023.60106
Available at: https://www.ifoodmm.cn/journal/vol39/iss10/33

References

[1] ZANG J W, ZHANG Y Y, PAN X Y, et al. Advances in the formation mechanism, influencing factors and applications of egg white gels: A review[J]. Food Science & Technology, 2023, 138: 417-432.
[2] 程进霞, 李景军. 蛋清蛋白修饰改性方法研究进展[J]. 陕西理工大学学报（自然科学版）, 2023, 39（3）: 62-68. CHENG J X, LI J J. Research progress on modification methods of egg white protein[J]. Journal of Shaanxi University of Technology （Natural Science Edition）, 2023, 39（3）: 62-68.
[3] CATENZA K F, DONKOR K K. Recent approaches for the quantitative analysis of functional oligosaccharides used in the food industry: A review[J]. Food Chemistry, 2021, 355: 129416.
[4] LONG J F, YANG J P, SU S N, et al. Xylooligosaccharide supplementation decreases visceral fat accumulation and modulates cecum microbiome in mice[J]. Journal of Functional Foods, 2019, 52: 138-146.
[5] 冯燕英, 牟代臣, 祁文磊, 等. 蛋白质糖基化接枝改性研究进展[J]. 食品与机械, 2019, 35（2）: 190-195. FENG Y Y, MOU D C, QI W L, et al. Research progress on grafting modification of protein glycosylation[J]. Food & Machinery, 2019, 35（2）: 190-195.
[6] AN Y P, CUI B, WANG Y T, et al. Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree[J]. Food Hydrocolloids, 2014, 40: 1-8.
[7] HUANG X Q, TU Z C, XIAO H, et al. Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment[J]. Food Research International, 2012, 48（2）: 886-872.
[8] MU Y Y, SUN J, OBADI M, et al. Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein[J]. Food Hydrocolloids, 2020, 108: 106038.
[9] KANZLER C, SCHESTKOWA H, HAASE P T, et al. Formation of reactive intermediates, color, and antioxidant activity in the Maillard reaction of maltose in comparison to d-glucose[J]. Journal of Agricultural & Food Chemistry, 2017, 65（40）: 8 957-8 965.
[10] 刘欣慈, 吕云雄, 孙维宝, 等. 热诱导鸡蛋蛋清蛋白凝胶化影响因素研究进展[J]. 食品与机械, 2021, 37（1）: 210-214. LIU X C, LU Y X, SUN W B, et al. Research progress on the affecting factors of heat-induced gelation of egg albumin[J]. Food & Machinery, 2021, 37（1）: 210-214.
[11] GU L P, PENG N, CHANG C H, et al. Fabrication of surface-active antioxidant food biopolymers: Conjugation of catechin polymers to egg white proteins[J]. Food Biophysics, 2017, 12: 198-210.
[12] YANG M, LIU J B, GUO J, et al. Tailoring the physicochemical stability and delivery properties of emulsions stabilized by egg white microgel particles via glycation: Role of interfacial particle network and digestive metabolites[J]. Food Hydrocolloids, 2022, 131: 107833.
[13] 王亚婷. 不同二糖糖基化修饰在卵清蛋白改性中的应用研究[D]. 南昌: 南昌大学, 2022: 1-42. WANG Y T. Application of glycosylation of different disaccharides in modification of ovalbumin[D]. Nanchang: Nanchang University, 2022: 1-42.
[14] WANG C Y, REN X D, SU Y J, et al. Application of glycation in regulating the heat-induced nanoparticles of egg white protein[J]. Nanomaterials, 2018, 8（11）: 943.
[15] MA Y Q, ZANG J N, QING M M, et al. Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties[J]. Food Chemistry, 2023, 401: 134113.
[16] YANG Y, LIU G, WANG H. Investigation of the mechanism of conformational alteration in ovalbumin as induced by glycation with different monoses through conventional spectrometry and liquid chromatography high-resolution mass spectrometry[J]. Journal of Agricultural & Food Chemistry, 2019, 67（11）: 3 096-3 105.
[17] WANG C Y, LI J H, LI X, et al. Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide[J]. Food Hydrocolloids, 2020, 99: 105356.
[18] 魏晨. 木糖糖基化改性对卵白蛋白功能特性的影响[D]. 长春: 吉林大学, 2019: 1-49. WEI C. Effect of xylose glycosylation modification on the functional properties of ovalbumin[D]. Changchun: Jilin University, 2019: 1-49.
[19] 涂勇刚, 赵燕, 王丹, 等. 糖类对蛋清蛋白凝胶强度的影响[J]. 食品工业科技, 2013, 34（4）: 72-75. TU Y G, ZHAO Y, WANG D, et al. Effect of carbohydrate on the hardness of egg white protein gel[J]. Science & Technology of Food Industry, 2013, 34（4）: 72-75.
[20] LU F, MA Y Q, ZANG J N, et al. High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion[J]. International Journal of Biological Macromolecules, 2023, 233: 123560.
[21] GOMES M, PELEGRINE D. Solubility of egg white proteins: Effect of pH and temperature[J]. International Journal of Food Engineering, 2012, 8（3）: 35.
[22] DONG W Y, ZHANG X Y, DING L X, et al. Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times[J]. Food Hydrocolloids, 2023, 135: 108203.
[23] XI C Y, KANG N X, ZHAO C H, et al. Effects of pH and different sugars on the structures and emulsification properties of whey protein isolate-sugar conjugates[J]. Food Bioscience, 2022, 33: 100507.
[24] ZHANG Q, LI L, LAN Q Y, et al. Protein glycosylation: A promising way to modify the functional properties and extend the application in food system[J]. Critical Reviews in Food Science and Nutrition, 2019, 59（15）: 2 506-2 533.
[25] 唐聪敏. 三聚磷酸钠对蛋清蛋白—多糖复合体系凝胶特性影响研究[D]. 长春: 吉林大学, 2022: 1-43. TANG C M. Study on the effect of sodium tripolyphosphate on the gel properties of egg white protein-polysaccharide complex system[D]. Changchun: Jilin University, 2022: 1-43.
[26] 叶阳, 王洋. 金属离子对鸡蛋清凝胶特性的影响[J]. 食品科技, 2013, 38（2）: 242-244, 248. YE Y, WANG Y. Influence of metal ions on gel properties of egg white[J]. Food Science and Technology, 2013, 38（2）: 242-244, 248.
[26] 兰秋雨, 张清, 刘琳, 等. 蛋白质糖基化改性方法和产物验证方法研究进展[J]. 食品与机械, 2019, 35（2）: 196-201. LAN Q Y, ZHANG Q, LIU L, et al. Research progress on the preparation and identification methods of proteins glycosylation[J]. Food & Machinery, 2019, 35（2）: 196-201.
[27] 张根生, 李琪, 黄昕钰, 等. 蛋清蛋白凝胶改性及其在肉制品加工中的应用[J]. 食品与机械, 2023, 39（4）: 198-204. ZHANG G S, LI Q, HUANG X Y, et al. Egg white protein gel modification and its application in meat processing[J]. Food & Machinery, 2023, 39（4）: 198-204.
[28] 胥伟, 王海滨, 黄迪, 等. 糖基化反应过程中卵白蛋白分子特性变化研究[J]. 东北农业大学学报, 2015, 46（12）: 33-38. XU W, WANG H B, HUANG D, et al. Study on ovalbumin molecular properties changes in the process of glycation reaction[J]. Journal of Northeast Agricultural University, 2015, 46（12）: 33-38.
[30] LIU J J, ZHU K K, YE T, et al. Influence of konjac glucomannan on gelling properties and water state in egg white protein gel[J]. Food Research International, 2013, 51（2）: 437-443.
[31] LI J H, ZHANG M Q, CHANG C H, et al. Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH[J]. Food Chemistry, 2018, 261: 36-41.
[32] 吴胤霆, 王洋, 郑贵中, 等. NaCl、糖类和木瓜蛋白酶对碱诱导蛋清凝胶性的影响[J]. 现代食品科技, 2022, 38（1）: 256-263, 323. WU Y T, WANG Y, ZHENG G Z, et al. The effects of NaCl, sugars and papaya proteases on alkali-induced egg white gels[J]. Modern Food Science and Technology, 2022, 38（1）: 256-263, 323.
[33] 杜文琪, 蒋盼盼, 胥伟, 等. 糖基化反应改善蛋清粉凝胶性的影响因素研究[J]. 食品工业, 2019, 40（2）: 185-189. DU W Q, JIANG P P, XU W, et al. Improving gel properties of egg white powder by glycosylation[J]. Food Industry, 2019, 40（2）: 185-189.
[34] 张敏. 盐离子和糖类对蛋清蛋白起泡性能及其在蛋糕中应用的研究[D]. 长春: 吉林大学, 2023: 1-40. ZHANG M. Investigation of ions and sugars on the foaming properties of egg white proteins and their application in cakes[D]. Changchun: Jilin University, 2023: 1-40.
[35] 崔冰. 卵白蛋白-CMC复合体系相行为及糖基化改性研究[D]. 武汉: 华中农业大学, 2013: 1-46. CUI B. Phase behavior and glycosylation of ovalbumin-CMC mixtures[D]. Wuhan: Huazhong Agricultural University, 2013: 1-46.
[36] HANDA A, HAYASHI K, SHIDARA H, et al. Correlation of the protein structure and gelling properties in dried egg white products[J]. Journal of Agricultural & Food Chemistry, 2001, 49（8）: 3 957-3 964.
[37] 张根生, 徐旖梦, 刘欣慈, 等. 湿法糖基化改性对蛋清蛋白凝胶特性及微观结构的影响[J]. 食品工业科技, 2023, 44（6）: 105-112. ZHANG G S, XU Y M, LIU X C, et al. Effects of protein alycosylation by hydrothermal processing on the gelling properties and gel microstructures of egg white proteins[J]. Science and Technology of Food Industry, 2023, 44（6）: 105-112.
[38] 王玉堃. 干热过程中美拉德反应对蛋清粉凝胶性的改性研究[D]. 无锡: 江南大学, 2011: 1-35. WANG Y K. Study of Maillard reaction during dry heating process for gel properties of hen ovalbumin[D]. Wuxi: Jiangnan University, 2011: 1-35.
[39] ABDULAZIZ A, ABDO A, ZHANG C, et al. Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation[J]. Journal of Food Measurement and Characterization, 2020, 15: 1 341-1 348.
[40] HU X, HU W X, LU H Y, et al. Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties[J]. Food Hydrocolloids, 2023, 138: 108462.
[41] 谭芦兰, 唐宏刚, 杨慧娟, 等. 魔芋胶对咸蛋清蛋白热诱导凝胶特性的影响[J]. 中国食品学报, 2019, 19（8）: 70-77. TAN L L, TANG H G, YANG H J, et al. Effect of kgm on the characteristics of heat-induced gelation of white protein from salted duck egg[J]. Chinese Journal of Food Science, 2019, 19（8）: 70-77.
[42] HAN T F, XUE H, HU X B, et al. Combined effects of NaOH, NaCl, and heat on the gel characteristics of duck egg white[J]. Food Science and Technology, 2022, 159: 113178.
[43] 王晨莹. 糖基化蛋清蛋白的制备、性质及其在纳米颗粒中的应用[D]. 无锡: 江南大学, 2019: 1-50. WANG C Y. The preparation, properties of glycated egg white protein and its application in nanoparticles[D]. Wuxi: Jiangnan University, 2019: 1-50.