Preventive Effect of Egg Yolk Phosvitin on Heat-Insolubilization of Egg White Protein and Its Application to Heat-Induced Egg White Gel

• MATSUDOMI Naotoshi

  Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University

• ITO Kazunari

  Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University

• YOSHIKA Youko

  Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University

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 °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.

Journal

• Bioscience, Biotechnology, and Biochemistry

  Bioscience, Biotechnology, and Biochemistry 70 (4), 836-842, 2006

  Japan Society for Bioscience, Biotechnology, and Agrochemistry

Keywords

• phosvitin
• egg white
• ovotransferrin
• heat interaction
• transparent gel

Details

• CRID: 1390282681453299456
• NII Article ID: 10018532106
• NII Book ID: AA10824164
• DOI: 10.1271/bbb.70.836
• ISSN: 13476947
• ISSN: 09168451
• NDL BIB ID: 7899627
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I7899627
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.70.836
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed