Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement

Ting Zhang; Ping Gong; Ying Wang; Hongyu Jiang; Min Zhang; Meng Yang; Zhiyang Du; Jingbo Liu; Xuanting Liu

doi:10.1016/j.foodchem.2022.134874

Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement

Food Chem. 2023 Mar 30;405(Pt A):134874. doi: 10.1016/j.foodchem.2022.134874. Epub 2022 Nov 8.

Authors

Ting Zhang¹, Ping Gong², Ying Wang³, Hongyu Jiang⁴, Min Zhang⁵, Meng Yang⁶, Zhiyang Du⁷, Jingbo Liu⁸, Xuanting Liu⁹

Affiliations

¹ Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: [email protected].
² Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
³ College of Food Engineering, Jilin Engineering Normal University, Changchun 130052, China. Electronic address: [email protected].
⁴ Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: [email protected].
⁵ Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: [email protected].
⁶ Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: [email protected].
⁷ Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: [email protected].
⁸ Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: [email protected].
⁹ Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: [email protected].

PMID: 36370578
DOI: 10.1016/j.foodchem.2022.134874

Abstract

In this paper, the effects of hydroxyl radical-induced oxidation on structural characteristics, molecular interaction, functional properties, especially in gastric digestibility of egg white protein (EWP) were investigated. Altogether, oxidation enhanced EWP foaming stability, accompanied with even and loose arrangement bubbles by high interfacial and rheological properties. Additionally, structure and morphology characterization of hydrolysates as well as digestion kinetics results indicated the oxidized EWP had greater digestion degree and rate to release more free amino acids, along with hydrolysates composed by smaller globules and fibers. Briefly, oxidation might improve EWP functional and gastric digestive properties by providing more flexible conformation and strengthening non-covalent interactions. This work might provide an enlightening insight for enhancing protein functional properties and the nutrition of EWP via prompting amino acids release for the healthy food design.

Keywords: Egg white protein (EWP); Gastric digestion kinetics; Interface; Molecular interaction; Oxidation.

MeSH terms

Amino Acids* / metabolism
Egg Proteins* / chemistry
Hydroxyl Radical
Oxidation-Reduction
Rheology

Substances

Egg Proteins
Amino Acids
Hydroxyl Radical