Inhibition against heat coagulation of ovotransferrin by ovalbumin dry-heated at 120 degrees C.
Ovalbumin (OVA) was aggregated stepwise by dry heating at 120 degrees C with a gradual increase in its heating times (10 min-6 h). The inhibiting effects of DHOVAs (OVAs dry-heated for various times up to 6 h) on the heat coagulation of ovotransferrin (OT) were studied. DHOVAs and OT were solubilized at 5% (w/w) concentration with 10 mM sodium phosphate buffer, pH 7.4. Their solutions were mixed at the volume ratio of 1:1 and reheated at 60 degrees C for 3. 5 min. Some remarkable differences according to dry-heating time were observed: coagulum formations were greatly inhibited in the solutions mixed with DHOVAs treated for more than around 2.0 h, with decreasing turbidity as dry-heating time increased. In addition, the effects of reheating time and temperature, as well as those of pH and ionic strength, were also examined on coagulum formation and turbidity development in connection with dry-heating time. Thus, the inhibiting effects of dry-heated egg white on the heat coagulation of fresh egg white previously described were confirmed on the molecular level of OVA and OT.
Watanabe
K
K
The United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan. watak@cc.gifu-u.ac.jp
Nakamura
Y
Y
Xu
J Q
JQ
Shimoyamada
M
M
D003207:Conalbumin / Q000037:antagonists & inhibitors / Q000737:chemistry*; D006358:Hot Temperature; D010047:Ovalbumin / Q000737:chemistry*
D003207:Conalbumin; D010047:Ovalbumin