Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums

Food Chemistry

Volumn 101, Issue 2, 2007, Pages 626-633

  Ibanoglu, Esra ^a   Erçelebi, Emine Alben ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Denaturation; DSC; Egg white; Egg yolk granule; Egg yolk plasma; Hydrocolloid gums

Indexed keywords

CARRAGEENAN; EGG PROTEIN; EGG WHITE; GUAR GUM; PECTIN;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; EGG YOLK; EGG YOLK GRANULE; EGG YOLK PLASMA; EMULSION; ENTHALPY; FILM; FOAM STABILITY; FOAMING; HEAT TREATMENT; HEN; HYDROCOLLOID; NONHUMAN; PROTEIN AGGREGATION; PROTEIN DENATURATION; PROTEIN FUNCTION; PROTEIN STABILITY; RESIDUAL DENATURATION ENTHALPY; THERMAL ANALYSIS; THERMOSTABILITY; VISCOELASTICITY;

CYAMOPSIS TETRAGONOLOBA;

EID: 33748302309     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.056     Document Type: Article

References (48)

1. Aluko R.E., Keeratiurai M., and Mine Y. Competitive adsorption between egg yolk lipoproteins and whey proteins on oil-in-water interfaces. Colloids and Surfaces B: Biointerfaces 10 (1998) 385-393
2. Anton M., Beaumal V., and Gandemer G. Adsorption at the oil-water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state. Food Hydrocolloids 14 (2000) 327-335
3. Anton M., Le Denmat M., Beaumal V., and Pilet P. Filler effects of oildroplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions. Colloids and Surfaces B: Biointerfaces 21 (2001) 137-147
4. Anton M., Martinet V., Dalgalarrondo M., Beaumal V., David-Briand E., and Rabesona H. Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk. Food Chemistry 83 (2003) 175-183
5. Arntfield S.D., Ismond M.A.H., and Murray E.D. Thermal analysis of food proteins in relation to processing effects. In: Harwalkar V.R., and Ma C.-Y. (Eds). Thermal analysis of foods (1990), Elsevier, New York 51-91
6. Baeza R.I., and Pilosof A.M.R. Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides. Lebensmittel-Wissenschaft und-Technologie 35 (2002) 393-399
7. Boye J.I., and Alli I. Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study. Food Research International 33 (2000) 673-682
8. Boye J.I., Alli I., and Ismail A.A. Use of differental scanning calorimetry and infrared spectroscopy in the study of thermal and structural stability of α-lactalbumin. Journal of Agricultural and Food Chemistry 45 (1997) 1116-1125
9. Campbell L., Raikos V., and Euston S.R. Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment. Food Hydrocolloids 19 (2005) 533-539
10. Carp D.J., Bartholomai G.B., Relkin P., and Pilosof A.M.R. Effects of denaturation on soy protein-xanthan interactions: comparison of a whipping-rheological and bubbling method. Colloids and Surfaces B: Biointerfaces 21 (2001) 163-171
11. de la Fuente M.A., Singh H., and Hemar Y. Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins. Trends in Food Science and Technology 13 (2002) 262-274
12. Dickinson E. Hydrocolloids at interfaces and influence on the properties of dispersed systems. Food Hydrocolloids 17 (2003) 25-39
13. Dickinson E., and İzgi E. Foam stabilization by protein-polysaccharide complexes. Colloids and Surfaces A: Physicochemical and Engineering Aspects 113 (1996) 191-201
14. Donovan J.W., Mapes C.J., Davis J.G., and Garibaldi J.A. A differential scanning calorimetric study of stability of egg white to heat denaturation. Journal of Agriculture and Food Chemistry 26 (1975) 73-83
15. Doublier J.L., Garnier C., Renard D., and Sanchez C. Protein-polysaccharide interactions. Current Opinion in Colloid and Interface Science 5 (2000) 202-214
16. Galani D., and Owusu Apenten R.K. Revised equilibrium thermodynamic parameters for thermal denaturation of β-lactoglobulin at pH 2.6. Thermochimica Acta 363 (2000) 137-142
17. Galazka V., Smith D., Ledward D.A., and Dickinson E. Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment. Food Hydrocolloids 13 (1999) 81-88
18. Hemar Y., Hall C.E., Munro P.A., and Singh H. Small and large deformation rheology and microstructure of κ-carrageenan gels containing commercial milk products. International Dairy Journal 12 (2002) 371-381
19. Hemar Y., Tamehana M., Munro P.A., and Singh H. Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum. Food Hydrocolloids 15 (2001) 565-574
20. Hendrix T., Griko Y.V., and Privalov P.L. A calorimetric study of the influence of calcium on the stability of bovine α-lactalbumin. Biophysical Chemistry 84 (2000) 27-34
21. Ibanoglu E. Effect of hydrocolloids on the thermal denaturation of proteins. Food Chemistry 90 (2005) 621-626
22. Imeson A.P., Ledward D.A., and Mitchell J.R. On the nature of the interaction between some anionic polysaccharides and proteins. Journal of the Science of Food and Agriculture 28 (1977) 661-668
23. Kato A., Minaki K., and Kobayashi K. Improvement of emulsifiyng properties of egg white proteins by the attachment of polysaccharide through maillard reaction in a dry state. Journal of Agriculture and Food Chemistry 41 (1993) 540-543
24. Kato A., Sato T., and Kobayashi K. Emulsifying properties of protein-polysaccharide complexes and hybrids. Agricultural and Biological Chemistry 53 (1989) 2147-2152
25. Khechinashvili N.N. Thermodynamic properties of globular proteins and the principle of stabilization of their native structure. Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology 1040 (1990) 346-354
26. Kim D.A., Cornec M., and Narsimhan G. Effect of thermal treatment on interfacial properties of β-lactoglobulin. Journal of Colloid and Interface Science 285 (2005) 100-109
27. Kiosseoglou V.D. Egg yolk protein gels and emulsions. Current Opinion in Colloid and Interface Science 8 (2003) 365-370
28. Kiosseoglou V.D., and Sherman P. Influence of egg yolk lipoproteins on the stability of O/W emulsions and mayonnaise. 2. Interfacial tension-time behaviour of egg-yolk lipoproteins at the groundnut oil-water interface. Colloid and Polymer Science 261 (1983) 502-507
29. Kloek W., van Vliet T., and Meinders M. Effect of bulk and interfacial rheological properties on bubble dissolution. Journal of Colloids and Interface Science 237 (2001) 158-166
30. Lapanje S., and Poklar N. Calorimetric and circular dichroic studies of the thermal denaturation of β-lactoglobulin. Biophysical Chemistry 34 (1989) 155-162
31. Le Bon C., Nicolai T., and Durand D. Kinetics of aggregation and gelation of globular proteins after heat-induced denaturation. Macromolecules 32 (1999) 6120-6127
32. Le Denmat M., Anton M., and Beaumal V. Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules. Food Hydrocolloids 14 (2000) 539-549
33. Le Denmat M., Anton M., and Gandemer G. Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment. Journal of Food Science 64 (1999) 194-197
34. Li M.S., Klimov D.K., and Thirumalai D. Thermal denaturation and folding rates of single domain proteins: size matters. Polymer 45 (2004) 573-579
35. Maroziene A., and De Kruif C.G. Interaction of pectin and casein micelles. Food Hydrocolloids 14 (2000) 391-394
36. Martinez K.D., Baeza R.I., Millan F., and Pilosof A.M.R. Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharide foams. Food Hydrocolloids 19 (2005) 361-369
37. Matsudomi N., Takahashi H., and Takeshi M. Some structural properties of ovalbumin heated at 80° in the dry state. Food Research International 34 (2001) 229-235
38. Mine Y. Emulsifying characterization of hens egg yolk proteins in oil-in-water emulsions. Food Hydrocolloids 12 (1998) 409-415
39. Paulsson M., Hegg P.O., and Castberg H.B. Thermal stability of whey proteins studied by differential scanning calorimetry. Thermochimica Acta 95 (1985) 435-440
40. Pearcae K.N., and Kinsella J.E. Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agriculture and Food Chemistry 26 (1978) 716-723
41. Perez O.E., and Pilosof A.M.R. Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white. Food Research International 37 (2004) 102-110
42. Plancken, I. V. D., Loey, A. V. & Hendrickx, M. E. (2005). Combined effect of high pressure and temperature on selected properties of egg white proteins. Innovative Food Science and Emerging Technologies, in press.
43. Relkin P. Differential scanning calorimetry: a useful tool for studying protein denaturation. Thermochimica Acta 246 (1994) 371-386
44. Relkin P., Hagolle D.G., Dalgleish D.G., and Launay B. Foam formation and stabilisation by pre-denatured ovalbumin. Colloids and Surfaces B: Biointerfaces 12 (1999) 409-416
45. Relkin P., and Sourdet S. Factors affecting fat droplet aggregation in whipped frozen proptein-stabilized emulsions. Food Hydrocolloids 19 (2005) 503-511
46. Sreerama N., Venyaminov S.Y., and Woody R.W. Estimation of protein secondary structure from circular dichroism spectra: inclusion of denatured proteins with native proteins in the analysis. Analytical Biochemistry 287 (2000) 243-251
47. Turgeon S.L., and Beaulieu M. Improvement and modification of whey protein gel texture using polysaccharides. Food Hydrocolloids 15 (2001) 583-591
48. Zhang G., and Foegeding E.A. Heat-induced phase behavior of β-lactoglobulin/polysaccharide mixtures. Food Hydrocolloids 17 (2003) 785-792