Gan Hu, Bingye Zhao, Lulu Ma, Xuan Yao, Shugang Li, Putri Widyanti Harlina, Jinqiu Wang, Fang Geng
International journal of biological macromolecules 2024 MarThe formation of the egg white precipitate (EWP) during dilution poses challenges in food processing. In this paper, the effects of 90 W and 360 W ultrasonic intensities on the inhibition of EWP formation were investigated. The findings revealed that 360 W sonication effectively disrupted protein aggregates, decreasing the dry matter of EWP by 5.24 %, particle size by 57.86 %, and viscosity by 82.28 %. Furthermore, the ultrasonic pretreatment unfolded protein structures and increased the content of β-sheet structures. Combined with quantitative proteomics and intermolecular forces analysis, the mechanism by which ultrasonic pretreatment inhibited water-diluted EWP formation by altering protein interactions was proposed: ultrasonic pretreatment disrupted electrostatic interactions centered on lysozyme, as well as hydrogen-bonding interactions between ovomucin and water. In conclusion, our research provides valuable insights into the application of ultrasonic pretreatment as a means to control and improve the quality of egg white-based products. Copyright © 2024 Elsevier B.V. All rights reserved.
Gan Hu, Bingye Zhao, Lulu Ma, Xuan Yao, Shugang Li, Putri Widyanti Harlina, Jinqiu Wang, Fang Geng. Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis. International journal of biological macromolecules. 2024 Mar;262(Pt 1):129973
PMID: 38325697
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