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Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior
Kefei Chang1, Jingbo Liu1, Wei Jiang2
1Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
Food Research International (Ottawa, Ont.)
|August 28, 2020
Summary
Ferulic acid (FA) improves ovalbumin (OVA) foaming properties by altering its structure. This polyphenol acts as a cross-linker, enhancing foam stability for food applications.
Area of Science:
- Food Science
- Protein Chemistry
- Biochemistry
Background:
- Egg white proteins are known for their foaming capabilities.
- Polyphenols, like those in green tea, can affect these properties.
- Limited research exists on polyphenol effects on ovalbumin (OVA) structure and foam performance.
Purpose of the Study:
- To investigate the impact of ferulic acid (FA), a polyphenol, on the structure and foaming properties of ovalbumin (OVA).
Main Methods:
- Spectroscopic analyses (fluorescence and circular dichroism) were used.
- Measurements of free sulfhydryl (SH) content and surface hydrophobicity were conducted.
- Particle size and zeta-potential were analyzed to assess aggregation.
Main Results:
- Ferulic acid significantly decreased free SH content and slightly reduced surface hydrophobicity.
- FA altered OVA's structure and molecular flexibility, indicated by spectroscopic data.
- Increased particle size and zeta-potential suggested FA acts as a cross-linker, promoting OVA aggregation.
Conclusions:
- Ferulic acid modifies ovalbumin structure and enhances its foaming properties through cross-linking.
- FA is a potential foaming agent for modifying OVA in food products.
- Hydrophobic interactions and hydrogen bonds are key drivers in FA-OVA interactions.
