Preventive effect of egg yolk phosvitin on heat-insolubilization of egg white protein and its application to heat-induced egg white gel.
The effects of phosvitin (PV) on insolubilization of egg white protein (EWP) and ovotransferrin (OT) were examined by measuring turbidity after heating at 80 degrees C in a pH range of 5 to 8. PV showed preventive ability against heat-insolubilization of EWP, especially heat-labile OT. The preventive ability of PV was reduced by adding NaCl to a PV-OT mixture on heating. Native PAGE and gel filtration analyses showed that PV prevented an insolubilization of heat-denatured OT through ionic interactions. The preventive effects of PV on insolubilization of EWP and OT resulted in the formation of a firm, transparent gel from EWP in coexistence with PV on heating. The addition of PV might make possible the preparation of liquid egg white without insoluble products even on heat-treatment at high temperatures.
Matsudomi
Naotoshi
N
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Japan. naotoshi@yamaguchi-u.ac.jp
Ito
Kazunari
K
Yoshika
Youko
Y
D002850:Chromatography, Gel; D003207:Conalbumin / Q000737:chemistry; D004529:Egg White; D004530:Egg Yolk / Q000737:chemistry*; D005782:Gels / Q000737:chemistry; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D010774:Phosvitin / Q000737:chemistry*; D011489:Protein Denaturation; D012995:Solubility
D005782:Gels; D003207:Conalbumin; D010774:Phosvitin