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International Journal of Food Properties Volume 18, 2015 - Issue 6
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Original Articles

Structural and Functional Properties of Ovalbumin Glycated by Dry-Heating in the Presence of Maltodextrin

Lei LvFood College, Northeast Agricultural University, Harbin, China;Department of Food Science, Yanbian University, Yanji, ChinaView further author information
,
Yujie ChiFood College, Northeast Agricultural University, Harbin, ChinaCorrespondence[email protected]
View further author information
,
Chen ChenFood College, Northeast Agricultural University, Harbin, ChinaView further author information
&
Wei XuFood College, Northeast Agricultural University, Harbin, ChinaView further author information
Pages 1326-1333 | Received 09 Aug 2011, Accepted 31 Aug 2011, Published online: 03 Mar 2015

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Karen Bolaños, Marcelo J Kogan & Eyleen Araya. (2019) Capping gold nanoparticles with albumin to improve their biomedical properties. International Journal of Nanomedicine 14, pages 6387-6406.
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Lili Liu, Yu Li, Sangeeta Prakash, Xiaoning Dai & Yuanyuan Meng. (2018) Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics. International Journal of Food Properties 21:1, pages 395-406.
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Mine Uygun-Sarıbay, Ece Ergun, Yakup Kalaycı & Turhan Köseoğlu. (2017) The secondary structure of proteins in liquid, frozen, and dried egg-white samples: Effect of gamma irradiation treatment. International Journal of Food Properties 20:sup2, pages 1195-1203.
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Sonia Hernández-García, Juan Alfredo Salazar-Montoya & Alfonso Totosaus. (2016) Emulsifying Properties of Food Proteins Conjugated with Glucose or Lactose by Two Methods (Spray-Drying Or Freeze-Drying). International Journal of Food Properties 19:3, pages 526-536.
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Articles from other publishers (20)

Sandra Horvitz, Cristina Arroqui & Paloma Vírseda. (2024) Mild high hydrostatic pressure processing: Effects on techno-functional properties and allergenicity of ovalbumin. Journal of Food Engineering 364, pages 111797.
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Lili Liu, Jingfang Guo, Zhe Wang, Xu Duan, Xiaodan Zhang, Ying Yu, Kenan Su, Yuting Lu & Tong Wu. (2023) Effect of interaction between catechin and glycated porcine hemoglobin on its antioxidant functional and structural properties. LWT 182, pages 114868.
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Shan-shan Wu, Wei Han, Yan-fen Cheng, Shao-jun Yun, Ming-chang Chang, Fei-er Cheng, Jin-ling Cao & Cui-ping Feng. (2023) Transglutaminase-Catalyzed Glycosylation Improved Physicochemical and Functional Properties of Lentinus edodes Protein Fraction. Foods 12:9, pages 1849.
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Yanqiu Ma, Jingnan Zang, Mingmin Qing, Yulin Xiao, Huajiang Zhang, Yujie Chi & Yuan Chi. (2023) Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties. Food Chemistry 401, pages 134113.
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Yujie Su, Wanqiu Zhang, Cuihua Chang, Junhua Li, Yuanyuan Sun, Yundan Cai, Wen Xiong, Luping Gu & Yanjun Yang. (2022) Changes in partial properties of glycosylated egg white powder during storage. Journal of the Science of Food and Agriculture 103:3, pages 1261-1272.
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Ruihan Yu, Yuan Chi, Yanqiu Ma, Yujie Chi & Lifeng Wang. (2022) Differences in protein composition and functional properties of egg whites from four chicken varieties. Food Bioscience 46, pages 101614.
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Ya-ting Wang, Bi-zhen Zhong & Hui Wang. (2022) Analysis of the Structure and Antigenicity in Ovalbumin Modified with Six Disaccharides Through Liquid Chromatography–High-Resolution Mass Spectrometry. Journal of Agricultural and Food Chemistry 70:10, pages 3096-3108.
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Wenhua Yang, Zongcai Tu, Qiuhong Li, Igor A. Kaltashov & David Julian McClements. (2021) Utilization of sonication-glycation to improve the functional properties of ovalbumin: A high-resolution mass spectrometry study. Food Hydrocolloids 119, pages 106822.
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Alessandra Spada, Jaber Emami, Jack A. Tuszynski & Afsaneh Lavasanifar. (2021) The Uniqueness of Albumin as a Carrier in Nanodrug Delivery. Molecular Pharmaceutics 18:5, pages 1862-1894.
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Yuan Cheng, Juntong Wang, Yuan Chi, Zihong Ma, Xuhao Geng & Yujie Chi. (2020) Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels. Journal of the Science of Food and Agriculture 101:2, pages 433-440.
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Anupurath Sumita, Gunasekaran Shoba, Ramachandran Thamarai Selvan, Krishnan Anju, Manickam Dakshinamoorthi Balakumaran & Rajendran Kumaran. (2021) Photophysical and molecular docking studies of photoinduced electron transfer (PET) and non-PET based fluorophores of acridinedione derivatives with a glycoprotein: Ovalbumin. Results in Chemistry 3, pages 100187.
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Shugang Li, Zhihao Li, Xiuting Li, Ping Wang, Xiongwei Yu, Qinli Fu & Sihai Gao. (2020) Effect of AAPH oxidation on digestion characteristics of seed watermelon (Citrullus lanatus var) kernels protein isolates. Food Science and Human Wellness 9:4, pages 402-410.
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Sasan Jalili-Firoozinezhad, Miriam Filippi, Fatemeh Mohabatpour, Didier Letourneur & Arnaud Scherberich. (2020) Chicken egg white: Hatching of a new old biomaterial. Materials Today 40, pages 193-214.
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Zhihao Li, Shang Chu, Ping Wang, Sihai Gao, Shugang Li & Xiongwei Yu. (2020) Effects of irradiation treatment on protein structure and digestion characteristics of seed-watermelon (Citrullus lanatus var.) kernel protein. Food Science and Biotechnology 29:9, pages 1201-1211.
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Lili Liu, Xiaoning Dai, Huaibin Kang, Yunfeng Xu & Weiming Hao. (2020) Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying. Food Science and Human Wellness 9:1, pages 80-87.
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Yanqiu Ma, Ying Zhao & Yujie Chi. (2019) Changes in the gel characteristics of two hen egg white powders modified by dry heating and the Maillard reaction during long-term storage. LWT 109, pages 123-129.
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Negar Gharbi & Mohsen Labbafi. (2019) Influence of treatment-induced modification of egg white proteins on foaming properties. Food Hydrocolloids 90, pages 72-81.
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Wenhua Yang, Zongcai Tu, Hui Wang, Lu Zhang & Qidong Song. (2018) Glycation of ovalbumin after high-intensity ultrasound pretreatment: effects on conformation, immunoglobulin (Ig)G/IgE binding ability and antioxidant activity. Journal of the Science of Food and Agriculture 98:10, pages 3767-3773.
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Juntong Wang, Yujie Chi, Yuan Cheng & Ying Zhao. (2018) Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein. Food Chemistry 246, pages 18-25.
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yujie chi, Ruihan Yu, Yuan Chi, Yanqiu Ma & Lifeng Wang. (2021) Differences in Protein Composition and Functional Properties of Egg Whites from Four Chicken Varieties. SSRN Electronic Journal.
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