The impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2024-08-20 DOI:10.1016/j.jfoodeng.2024.112287

Xiaowei Zhang , Wenyan Liu , Qixin Zhang , Jin Tu , Leiyan Wu

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Abstract

This study investigated the impact of structural changes (particle size, potential, hydrophobicity, circular dichroism spectra) in ovotransferrin with and without Fe³⁺ (holo-OVT and apo-OVT) on their interfacial behaviors. Holo-OVT exhibited greater diffusion, penetration, and rearrangement rates at the oil-water interface, whereas apo-OVT was detected at the air-water interface owing to the reduced hydrophobicity of air phase. Reduced hydrophobicity of both the protein (apo-OVT) and the dispersed phase (oil) leads to shorter lag periods. As for the interfacial film, holo-OVT formed denser but thinner films than those formed by apo-OVT at both interfaces, as confirmed by larger viscoelastic modulus, reduced film thickness, and lower Gibbs surface excess. These findings were likely attributable to the greater structural rigidity of holo-OVT presented with significant decreases in hydrophobicity index (432.20) than apo-OVT (522.40). Ultimately, holo-OVT exhibited significant improvements in foaming and emulsifying stability than apo-OVT.

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结构特性对母鸡蛋清卵铁蛋白（含或不含 Fe3+）在空气/油-水界面吸收的影响

本研究探讨了含Fe3+和不含Fe3+的卵铁蛋白（holo-OVT和apo-OVT）的结构变化（粒度、电位、疏水性、圆二色光谱）对其界面行为的影响。在油水界面上，全-OVT 表现出更高的扩散、渗透和重排速率，而由于气相疏水性降低，在气水界面上检测到了全-OVT。蛋白质（apo-OVT）和分散相（油）的疏水性降低导致滞后期缩短。至于界面薄膜，与apo-OVT相比，holo-OVT在两个界面上形成的薄膜更致密但更薄，这一点可以从较大的粘弹性模量、较小的薄膜厚度和较低的吉布斯表面过剩量得到证实。这些发现很可能是由于整体-OVT 的结构刚度更大，疏水指数（432.20）比疏磷-OVT（522.40）显著降低。最终，与 apo-OVT 相比，holo-OVT 在发泡和乳化稳定性方面有显著改善。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.