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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Articles

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Lili LiuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China;School of Agriculture and Food Science, University of Queensland, Queensland, AustraliaCorrespondence[email protected]
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Yu LiCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, ChinaView further author information
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Sangeeta PrakashSchool of Agriculture and Food Science, University of Queensland, Queensland, AustraliaView further author information
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Xiaoning DaiCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, ChinaView further author information
&
Yuanyuan MengCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, ChinaView further author information
Pages 395-406 | Received 03 Aug 2017, Accepted 03 Jan 2018, Published online: 20 Apr 2018

Citations (25)

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Niveditha Asaithambi, Poonam Singha & Sushil Kumar Singh. (2023) Recent application of protein hydrolysates in food texture modification. Critical Reviews in Food Science and Nutrition 63:30, pages 10412-10443.
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Qin Chen, Lezhen Dong, Ying Li, Yahui Liu, Qiang Xia, Shangyuan Sang, Zufang Wu, Jianbo Xiao, Lingyi Liu & Lianliang Liu. (2023) Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application. Critical Reviews in Food Science and Nutrition 0:0, pages 1-22.
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Lili Liu, Weiming Hao, Xiaoning Dai, Yang Zhu, Ke Chen & Xiaopan Yang. (2020) Enzymolysis kinetics and structural-functional properties of high-intensity ultrasound-assisted alkali pretreatment ovalbumin. International Journal of Food Properties 23:1, pages 80-94.
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Articles from other publishers (22)

Zihan Qu, Guiyun Chen, Tongliang Yang, Shuhong Li & Ye Chen. (2024) Mechanisms underlying the formation of non-thermal deamidated zein via synergistic treatment of cold plasma with acid: Improved foam performance. Food Hydrocolloids 146, pages 109195.
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Siwen Lyu, Meiru Chen, Ying Wang, Deju Zhang, Songning Zhao, Jingbo Liu, Fengguang Pan & Ting Zhang. (2023) Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties. Food Hydrocolloids 141, pages 108681.
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M. Kavimughil, Sayantani Dutta, J. A. Moses & C. Anandharamakrishnan. (2023) Sonication of egg and its effect on foaming behavior. Sustainable Food Technology 1:4, pages 511-527.
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Feng Liu, Suyun Zhang, Kexian Chen & Yue Zhang. (2023) Fabrication, in-vitro digestion and pH-responsive release behavior of soy protein isolate glycation conjugates-based hydrogels. Food Research International 169, pages 112884.
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Jianwei Zang, Yuanyuan Zhang, Xiaoyang Pan, Dayong Peng, Yonggang Tu, Jiguang Chen, Qingfeng Zhang, Daobang Tang & Zhongping Yin. (2023) Advances in the formation mechanism, influencing factors and applications of egg white gels: A review. Trends in Food Science & Technology.
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Qing Zhang, Lin Li, Lan Chen, Shuxiang Liu, Qiang Cui & Wen Qin. (2023) Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate. Antioxidants 12:2, pages 430.
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Xinyue Zhang, Zizhen Sun, Qi Zeng, Haobo Jin, Simin Wang, Yongguo Jin, Yu Hu & Zhaoxia Cai. (2023) Utilization of ovalbumin-propylene glycol alginate complex system for superior foam: The effect of pH-driven phase behavior. Food Hydrocolloids 135, pages 108169.
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Ziqiao Dai, Xiaohui Wu, Weizhu Zeng, Yijian Rao & Jingwen Zhou. (2022) Characterization of highly gelatinous patatin storage protein from Pichia pastoris. Food Research International 162, pages 111925.
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Lili Liu, Shengjuan Shi, Yueqi Zhang, Yuanyuan Li, Jingfang Guo & Mengjun Zhang. (2022) Effect of microwave freeze drying on moisture migration and gel characteristics of egg white protein. Journal of Food Processing and Preservation 46:9.
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Yujie Yan, Fangxue Hang, Tiantian Wei, Caifeng Xie & Debao Niu. (2022) Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides. Frontiers in Nutrition 9.
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Xiaohui Lv, Xi Huang, Bin Ma, Yue Chen, Zahra Batool, Xing Fu & Yongguo Jin. (2022) Modification methods and applications of egg protein gel properties: A review. Comprehensive Reviews in Food Science and Food Safety 21:3, pages 2233-2252.
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Hailan Zhong, Hao Wu, Shuoran Chen, Liwei Cao, Changqing Ye, Fan Xia & Fengyu Li. (2022) Colloidal Virus Particles with Hierarchical Nanomorphology and Facile Biosurface Modification. Chinese Journal of Chemistry 40:8, pages 946-952.
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Wen-yu Zheng, Xiao-mei Wu, Ming-xuan Li, Sui-lin Qiu, Tu-di Yang, Rong Yang, Zhan-peng Chen, Shao-yun Wang & Lan Liao. (2022) Synergistic strongly coupled super-deamidation of wheat gluten by glucose-organic acid natural deep eutectic solvent and the efficaciousness of structure and functionality. Food Hydrocolloids 125, pages 107437.
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Xuejing Gao, Yao Yao, Na Wu, Mingsheng Xu, Yan Zhao & Yonggang Tu. (2021) The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: Physicochemical properties, structure and quantitative protein degradation analysis. Food Hydrocolloids 120, pages 106954.
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Lin Li, Hui He, Daize Wu, Derong Lin, Wen Qin, Demei Meng, Rui Yang & Qing Zhang. (2021) Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products. Food Chemistry 360, pages 129991.
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Feng Liu, Sirui Feng, Yunsi Guo, Zhangpeng Li, Lichun Chen, Akihiro Handa & Yue Zhang. (2021) The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion. Food Structure 29, pages 100210.
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Liangjie Tian, Shuting Hu, Jie Jia, Wen Tan, Lu Yang, Qinjun Zhang, Xuebo Liu & Xiang Duan. (2021) Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk. Food Chemistry 341, pages 128163.
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Lili Liu, Yuanyuan Li, Xiaoning Dai, Yang Zhu, Weiming Hao & Xiaopan Yang. (2020) Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin. Journal of Food Processing and Preservation 44:12.
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Bi-zhen Zhong, Qingxi Liang, Zong-cai Tu & Hui Wang. (2020) Enzymolysis Reaction Kinetics and Liquid Chromatography High-Resolution Mass Spectrometry Analysis of Ovalbumin Glycated with Microwave Radiation. Journal of Agricultural and Food Chemistry 68:39, pages 10596-10608.
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Lili Liu, Xiaopan Yang, Bhesh Bhandari, Yuanyuan Meng & Sangeeta Prakash. (2020) Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects. Foods 9:2, pages 164.
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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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永康 樊. (2019) Effect of Enzymatic Glycosylation Modification on the Structure and Properties of Casein. Hans Journal of Food and Nutrition Science 08:04, pages 296-303.
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