Application of Glycation in Regulating the Heat-Induced Nanoparticles of Egg White Protein.

ABSTRACT: Due to the poor thermal stability of egg white protein (EWP), important challenges remain regarding preparation of nanoparticles for EWP above the denaturation temperature at neutral conditions. In this study, nanoparticles were fabricated from conjugates of EWP and isomalto-oligosaccharide (IMO) after heating at 90 °C for 30 min. Meanwhile, the effects of protein concentration, temperature, pH, ionic strength and degree of glycation (DG) on the formation of nanoparticles from IMO-EWP were investigated. To further reveal the formation mechanism of the nanoparticles, structures, thermal denaturation properties and surface properties were compared between EWP and IMO-EWP conjugates. Furthermore, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) of nanoparticles w

SUBMITTER: Wang C 

PROVIDER: S-EPMC6266673 | biostudies-literature | 2018 Nov

REPOSITORIES: biostudies-literature