title: High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties.
abstract: Influence of high intensity ultrasound (HIUS) on the structure and properties of ovalbumin (OVA) were investigated. It was found that the subunits and secondary structure of OVA did not change significantly with HIUS treatment from the electrophoretic patterns and circular dichroism (CD) spectrum. The amount of free sulfhydryl groups increased and intrinsic fluorescence spectra analysis indicated changes in the tertiary structure and partial unfold of OVA after sonication increased. Compared with the untreated OVA, HIUS treatment increased the emulsifying activity and foaming ability, and decreased interface tension (oil-water and air-water interface), which due to the increased surface hydrophobicity and decreased the surface net charge in OVA, while the emulsifying and foaming stability had no remarkable differences. The increased particle size may be attributed to formation of protein aggregates. Moreover, the gelation temperatures of HIUS-treated samples were higher than the untreated OVA according to the temperature sweep model rheology, and this effect was consistent with the increased in surface hydrophobicity for ultrasound treated OVA. These changes in functional properties of OVA would promote its application in food industry.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Wenfei
authors.initials: W
authors.lastname: Xiong
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Yuntao
authors.initials: Y
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Chunlan
authors.initials: C
authors.lastname: Zhang
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Jiawei
authors.initials: J
authors.lastname: Wan
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Bakht Ramin
authors.initials: BR
authors.lastname: Shah
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Yaqiong
authors.initials: Y
authors.lastname: Pei
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Bin
authors.initials: B
authors.lastname: Zhou
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Jin
authors.initials: J
authors.lastname: Li
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China. Electronic address: libinfood@mail.hzau.edu.cn.
authors.forename: Bin
authors.initials: B
authors.lastname: Li
mesh_terms: D002942:Circular Dichroism; D004591:Electrophoresis, Polyacrylamide Gel; D005782:Gels; D010047:Ovalbumin / Q000737:chemistry*; D011487:Protein Conformation; D012212:Rheology; D013050:Spectrometry, Fluorescence; D013500:Surface Tension; D014465:Ultrasonics
chemical_list: D005782:Gels; D010047:Ovalbumin
keywords: Emulsifying activity; Foaming ability; Gelation; High intensity ultrasound; Ovalbumin; Structure