Dynamic High Pressure Micro-fluidization Effects on Structure and Physico-chemical Properties of Egg White Protein  

作　　者：TU Zong-cai WANG Hui LIU Cheng-mei LIU Guang-xian CHEN Gang Roger Ruan 

机构地区：[1]State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China [2]Department of Bioproducts and Biosystems Engineering and Department of Food Science ＆ Nutrition, University of Minnesota, USA

出　　处：《Chemical Research in Chinese Universities》2009年第3期302-305,共4页高等学校化学研究（英文版）

基　　金：Supported by the National Natural Science Foundation of China(No.20666004);Program for Changjiang Scholars and Innovative Research Team in University of China(No.IRT0540)

摘　　要：The authors dealt with the effects of dynamic high pressure micro-fluidization（untreated and 20-160 MPa treated） on the structure and physico-chemical properties of egg white solutions[6%（mass fraction） or 61.2 mg protein/mL]. Micro-fluidization treatment resulted in a decrease in mean particle size, and little change in solubility. It was found that the residual denaturation enthalpy was decreased with the increase of pressure from 20 to 100 MPa and from 120 to 160 MPa, reaching into the maximum at 160 MPa. There was an increase of surface hydrophobicity with the maximum at 100 MPa observed. Simultaneously, micro-fluidization treatment also resulted in a decrease in the content of sulfhydryl groups.The authors dealt with the effects of dynamic high pressure micro-fluidization（untreated and 20-160 MPa treated） on the structure and physico-chemical properties of egg white solutions[6%（mass fraction） or 61.2 mg protein/mL]. Micro-fluidization treatment resulted in a decrease in mean particle size, and little change in solubility. It was found that the residual denaturation enthalpy was decreased with the increase of pressure from 20 to 100 MPa and from 120 to 160 MPa, reaching into the maximum at 160 MPa. There was an increase of surface hydrophobicity with the maximum at 100 MPa observed. Simultaneously, micro-fluidization treatment also resulted in a decrease in the content of sulfhydryl groups.

关 键 词：Egg white Mean particle size Denaturation enthalpyl Sulfhydryl groups HYDROPHOBICITY 

分 类 号：O623.624[理学—有机化学] TL503.92[理学—化学]