[目的]开发基于熔球态蛋清蛋白(molten-globule state egg white protein，MGEWP)稳定乳液的修饰方法。[方法]采用pH诱导法使蛋清蛋白部分变性生成MGEWP，并研究D-木糖与单宁酸改性对MGEWP乳化特性的协同增强作用。[结果]随着单宁酸浓度的增加，D-木糖糖基化修饰的MGEWP(X-MGEWP)浊度与褐变程度显著增加(P<0。05)，且单宁酸导致X-MGEWP发生解折叠行为，暴露更多游离巯基与活性基团，并显著提高X-MGEWP的分子柔度、表观黏度、弹性模量和黏性模量(P<0。05)。在极端pH处理下，MGEWP的有效反应基团钝化，与D-木糖的美拉德反应被抑制，导致X-MGEWP的乳化特性与未经糖基化处理的MGEWP无显著差异(P>0。05)，而添加单宁酸可显著增强X-MGEWP的乳化活性(P<0。05)，且与单宁酸表现出剂量依赖性。[结论]D-木糖/单宁酸的协同改性是提高MGEWP乳化性的潜在方法之一。
Effects of glycosylation combined with tannic acid modification on the emulsification properties of molten globule egg white protein
[Objective]This study aimed to develop a modification method to stabilize emulsions using molten-globule state egg white protein(MGEWP).[Methods]MGEWP was prepared through partial denaturation of egg white protein via pH induction.The synergistic effects of D-xylose and tannic acid on the emulsifying properties of MGEWP were analyzed.[Results]Increasing tannic acid concentration significantly elevated the turbidity and browning degree of D-xylose glycosylated MGEWP(X-MGEWP)(P<0.05).Tannic acid facilitated the unfolding of X-MGEWP,exposing free sulfhydryl and active groups,which enhanced molecular flexibility,apparent viscosity,storage modulus and loss modulus(P<0.05).However,under extreme pH value treatment,the active groups of MGEWP were passivated,inhibiting the Maillard reaction with D-xylose.As a result,there was no significant difference in emulsification properties between glycosylated X-MGEWP and untreated MGEWP(P>0.05).The addition of tannic acid enhanced the emulsifying activity of X-MGEWP obviously(P<0.05),and it was dose-dependent with tannic acid concentration.[Conclusion]The synergistic modification of MGEWP with D-xylose/tannic acid represents a promising method for enhancing the emulsifying properties of MGEWP,offering potential applications in emulsion stabilization.
egg white proteintannic acidglycosylationemulsification properties
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