PMID- 36869511
OWN - NLM
STAT- MEDLINE
DCOM- 20230307
LR  - 20230308
IS  - 1873-7145 (Electronic)
IS  - 0963-9969 (Linking)
VI  - 165
DP  - 2023 Mar
TI  - Effects of dual succinylation and ultrasonication modification on the structural 
      and functional properties of ovalbumin.
PG  - 112511
LID - S0963-9969(23)00056-X [pii]
LID - 10.1016/j.foodres.2023.112511 [doi]
AB  - In this study, the functional properties of ovalbumin (OVA) were improved through 
      dual modification with succinylation (succinylation degrees of 32.1 % [S1], 
      74.2 % [S2], and 95.2 % [S3]) and ultrasonication (ultrasonication durations of 
      5 min [U1], 15 min [U2], and 25 min [U3]), and the changes in protein structures 
      were explored. Results showed that as the succinylation degree was increased, the 
      particle size and surface hydrophobicity of S-OVA decreased by the maximum values 
      of 2.2 and 2.4 times, respectively, causing emulsibility and emulsifying 
      stability to increase by 2.7 and 7.3 times, respectively. After ultrasonic 
      treatment, the particle size of succinylated-ultrasonicated OVA (SU-OVA) had 
      decreased by 3.0-5.1 times relative to that of S-OVA. Moreover, the net negative 
      charge of S3U3-OVA had increased to the maximum value of - 35.6 mV. These changes 
      contributed to the further enhancement in functional indicators. The unfolding of 
      the protein structure and the conformational flexibility of SU-OVA were 
      illustrated and compared with those of S-OVA via protein electrophoresis, 
      circular dichroism spectroscopy, intrinsic fluorescence spectroscopy, and 
      scanning electron microscopy. The dually modified OVA emulsion (S3U3-E) presented 
      small droplets (243.33 nm), reduced viscosity, and weakened gelation behavior 
      that were indicative of even distribution, which was visually proven by confocal 
      laser scanning microscopy images. Furthermore, S3U3-E exhibited favorable 
      stability, a particle size that was almost unchanged, and a low polydispersity 
      index (<0.1) over 21 days of storage at 4  degrees C. The above results demonstrated that 
      succinylation combined with ultrasonic treatment could be an effective dual 
      modification method for enhancing the functional performance of OVA.
CI  - Copyright (c) 2023 Elsevier Ltd. All rights reserved.
FAU - Zhang, Ru-Yi
AU  - Zhang RY
AD  - College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, 
      Jiangsu, China.
FAU - Wang, Yang
AU  - Wang Y
AD  - College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, 
      Jiangsu, China.
FAU - Jiang, Yi
AU  - Jiang Y
AD  - College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, 
      Jiangsu, China.
FAU - Min, Er-Hu
AU  - Min EH
AD  - Jiangsu Vocational College of Tourism, Yangzhou 225127, Jiangsu, China.
FAU - Rao, Sheng-Qi
AU  - Rao SQ
AD  - College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, 
      Jiangsu, China; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, 
      Yangzhou University, Yangzhou 225127, Jiangsu, China. Electronic address: 
      sqrao@yzu.edu.cn.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20230130
PL  - Canada
TA  - Food Res Int
JT  - Food research international (Ottawa, Ont.)
JID - 9210143
RN  - 9006-59-1 (Ovalbumin)
SB  - IM
MH  - *Ovalbumin
MH  - Microscopy, Confocal
MH  - Microscopy, Electron, Scanning
MH  - Particle Size
MH  - Spectrometry, Fluorescence
OTO - NOTNLM
OT  - Dual modification
OT  - Emulsifying properties
OT  - Ovalbumin
OT  - Succinylation
OT  - Ultrasonication
COIS- Declaration of Competing Interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2023/03/05 06:00
MHDA- 2023/03/08 06:00
CRDT- 2023/03/04 01:01
PHST- 2022/08/11 00:00 [received]
PHST- 2023/01/10 00:00 [revised]
PHST- 2023/01/21 00:00 [accepted]
PHST- 2023/03/04 01:01 [entrez]
PHST- 2023/03/05 06:00 [pubmed]
PHST- 2023/03/08 06:00 [medline]
AID - S0963-9969(23)00056-X [pii]
AID - 10.1016/j.foodres.2023.112511 [doi]
PST - ppublish
SO  - Food Res Int. 2023 Mar;165:112511. doi: 10.1016/j.foodres.2023.112511. Epub 2023 
      Jan 30.