Improvement of functional properties of egg white proteins through phosphorylation by dry-heating in the presence of phosphate.

通过在磷酸盐存在下干热进行磷酸化，改善蛋清蛋白的功能特性。

基本信息

批准号：
14560226
负责人：
AOKI Takayoshi
金额：
$ 2.3万
依托单位：
Kagoshima University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2002
资助国家：
日本
起止时间：
2002 至 2004
项目状态：
已结题

项目摘要

Protein phosphorylation has been used to improve the functional properties of food proteins. Furthermore, it is possible to make a functional protein enhancing calcium absorption. Recently, as the roles of phosphate groups in physiological and immune function have been reported, it is expected that these functional properties of protein also could be added by phosphorylation. Therefore, EWP was phosphorylated by dry-heating in the presence of orthophosphate or pyrophosphate(PP). The phosphorus content of EWP was 1.05% when it was dry-heated at pH 4.0 and 85℃ for 5 days in the presence of PP, which was higher than that of casein. The electrophoretic mobility of EWP depended on the phosphorylation level. The introduced phosphate bonds were stable at pH 2-10. The results from ^<31>P NMR and dephosphorylation of PP-phosphorylated proteins by treatment with enzyme, acid or alkaline also supported the existence of the N-P bond. The emulsifying activity and emulsion stability were increased by phosphorylation. The digestibility of PP-EWP was increased, and the calcium phosphate-solubilizing ability of EWP was given by phosphorylation. Even being heated at 95℃ for 10 min, the soluble protein was more than 95% in 0.1% PP-EWP solution (pH 7.0), suggesting significantly improved heat stability. Furthermore, the gelling properties of PP-EWP were improved, and a transparent and firmer heat-induced gel with better water hold-capacity was obtained. It is expected that PP-EWP may enhances calcium absorption in small intestine because it solubilized calcium phosphate.In conclusion, phosphorylation by dry-heating in the presence of pyrophosphate is an effective method to improve the functional properties of EWP

蛋白质磷酸化已用于改善食物蛋白的功能特性。此外，可以使功能性蛋白质增强钙吸收。最近，随着磷酸基团在物理和免疫功能中的作用，预计蛋白质的这些功能性能也可以通过磷酸化添加。因此，在正磷酸盐或焦磷酸盐（PP）的存在下，通过干热磷酸化。在存在PP时，EWP的磷含量为1.05％，在pH值为4.0和85℃下5天，磷含量为5天，高于情况。 EWP的电泳迁移率取决于磷酸化水平。引入的磷酸盐键在pH 2-10时稳定。通过酶，酸或酒精处理，来自 ^<31> p NMR的结果和PP磷酸化蛋白的去磷酸化也支持了N-P键的存在。通过磷酸化增加了乳化活性和乳液稳定性。 PP-EWP的消化率增加了，通过磷酸化给出了EWP磷酸钙溶解的能力。即使在95℃加热10分钟，固体蛋白在0.1％PP-EWP溶液（pH 7.0）中也超过95％，这表明热稳定性显着提高。此外，PP-EWP的胶凝特性得到了改善，并获得了透明，更牢固的热诱导的凝胶，并获得了更好的水容量。预计PP-EWP可能会增强小肠中的钙吸收，因为它可溶于磷酸钙。在结论中，在焦磷酸盐存在下通过干热磷酸化是一种有效的方法，是提高EWP的功能性能