Abstract
［Objective］ This study aimed to develop a modification method to stabilize emulsions using molten -globule state egg white protein (MGEWP ).［Methods］ MGEWP was prepared through partial denaturation of egg white protein via pH induction.The synergistic effects of D-xylose and tannic acid on the emulsifying properties of MGEWP were analyzed.［Results］］ Increasing tannic acid concentration significantly elevated the turbidity and browning degree of D-xylose glycosylated MGEWP (X-MGEWP ) (P<0.05).Tannic acid facilitated the unfolding of X -MGEWP,exposing free sulfhydryl and active groups,which enhanced molecular flexibility,apparent viscosity,storage modulus and loss modulus (P<0.05).However,under extreme pH value treatment,the active groups of MGEWP were passivated,inhibiting the Maillard reaction with D-xylose.As a result,there was no significant difference in emulsification properties between glycosylated X -MGEWP and untreated MGEWP (P>0.05).The addition of tannic acid enhanced the emulsifying activity of X -MGEWP obviously (P<0.05),and it was dose -dependent with tannic acid concentration.［Conclusion］ The synergistic modification of MGEWP with D-xylose/tannic acid represents a promising method for enhancing the emulsifying properties of MGEWP,offering potential applications in emulsion stabilization.
Publication Date
2-18-2025
First Page
12
Last Page
18
DOI
10.13652/j.spjx.1003.5788.2024.80833
Recommended Citation
Jun, WAN; Xiaoqin, ZHANG; Bowen, DENG; Minmin, AI; and Zhequan, XIE
(2025)
"Effects of glycosylation combined with tannic acid modification on the emulsification properties of molten globule egg white protein,"
Food and Machinery: Vol. 40:
Iss.
11, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2024.80833
Available at:
https://www.ifoodmm.cn/journal/vol40/iss11/2
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