Preventive effect of egg yolk phosvitin on heat-insolubilization of egg white protein and its application to heat-induced egg white gel

Bioscience, Biotechnology, and Biochemistry
Naotoshi MatsudomiYouko Yoshika

Abstract

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.

References

Jan 1, 1975·Journal of the Science of Food and Agriculture·J W DonovanJ A Garibaldi
Sep 20, 2000·Journal of Agricultural and Food Chemistry·K WatanabeM Shimoyamada
Nov 13, 2003·Journal of Agricultural and Food Chemistry·Naotoshi MatsudomiHiromi Moriwaki
Jul 22, 2004·Journal of Agricultural and Food Chemistry·Naotoshi MatsudomiHiromi Moriwaki
Jan 1, 1998·Bioscience, Biotechnology, and Biochemistry·H YamashitaM Hirose

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