Dielectric study of heat-denatured ovalbumin in aqueous solution by time domain reflectometry method.
The dielectric behavior of native and heat-denatured ovalbumins (OVAs) from three avian species in aqueous solution was examined over a frequency range of 100 kHz to 20 GHz, using the time domain reflectometry (TDR) method. For the native OVA solutions, three kinds of relaxation processes were observed at around 10 MHz, 100 MHz, and 20 GHz, respectively; these could be assigned to the overall rotation of protein molecules, the reorientations of the bound water, and the free water molecules, respectively. For the heat-denatured samples, three relaxation processes were also observed. However, the relaxation process at approximately 100 MHz originated via a different mechanism other than the reorientation of bound water, namely, the micro-Brownian motion of peptide chains of heat-denatured protein. From the observed relaxation process at approximately 100 MHz, the relaxation strength of heat-denatured OVA solution for duck was higher than that of OVA solutions for hen and guinea fowl and showed the pH dependency from pH 7.0 to 8.0 for OVAs obtained from all three species. Furthermore, the results demonstrated that the relaxation strength was closely related to surface hydrophobicity of protein molecules and gel rheological properties. It was suggested that the difference in the surface hydrophobicity of protein influenced the dielectric behavior of water around denatured protein, whereas the dielectric behavior of denatured protein could be an indication of the gel rheological properties. Such studies can aid in the understanding of the different network structures of OVA gels from three avian species.
Sun
Yuanxia
Y
Department of Biochemistry and Food Science, Kagawa University, Ikenobe, Miki, Kagawa 761-0795, Japan. s99x603@stmail.ag.kagawa-u.ac.jp
Ishida
Tomoyuki
T
Hayakawa
Shigeru
S
D000818:Animals; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002645:Chickens; D004372:Ducks; D004563:Electrochemistry; D005260:Female; D005583:Fourier Analysis; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D010047:Ovalbumin / Q000737:chemistry*; D011200:Poultry; D011489:Protein Denaturation; D012212:Rheology; D012996:Solutions; D014867:Water
D012996:Solutions; D014867:Water; D010047:Ovalbumin