Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycos
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ORIGINAL PAPER
Nutritive sweetener of short‑chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation Abdullah Abdulaziz Abbod Abdo1,4 · Chengnan Zhang1,3 · Yuling Lin1,3 · Benariba Kaddour1,3 · Xiuting Li1,2,3 · Guangsen Fan1,3 · Chao Teng1,3 · Youqiang Xu1,2 · Ran Yang1,3 Received: 7 May 2020 / Accepted: 2 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The objective of this work was to examined the effect of short-chain xylooligosaccharides (XOS) as sweeteners on the foaming properties and physicochemical and rheological properties of hen egg white protein (EWP) under neutral conditions. The foaming properties, and solubility were determined by spectrometric methods, zeta potential was detected by zetasizer nano instrument, viscosity, rheological behaviors, and coagulation temperature are assessed by dynamic rheometer and protein structure were measured by Fourier transform infrared spectroscopy (FTIR). The foaming properties of the EWP-XOS complex were higher than those of EWP alone due to changes in the molecular structure of the protein. In addition, this study also showed that the physicochemical and rheological properties related to the foaming properties of EWP, including the solubility, zeta potential, viscosity, and elastic behavior, were increased by XOS addition. Furthermore, XOS supplementation increased the coagulation temperature of EWP due to improvements in the thermal stability of the protein. Alterations in the above properties may be due to EWP and XOS interactions via glycosylation, which were confirmed by FTIR analysis. The present study suggested that XOS enhanced the foam properties of EWP and therefore improved its application as a functional ingredient in foam-type food manufacturing or functional foods. Keywords Short-chain xylooligosaccharides · Hen egg white protein · Glycosylation · Foaming properties
Introduction Foams have extensive applications in the food industry since many foods are considered foam-type foods, such as confectionery and bakery products, ice cream, meringues and mousses [1]. Foam provides the unique texture of these Abdullah Abdulaziz Abbod Abdo and Chengnan Zhang have contributed equally to this work and share the first authorship. * Xiuting Li [email protected] 1
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
2
Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
3
School of Food and Health, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing 100048, China
4
Department of Food Science and Technology, IBB University, IBB, Yemen
products, which are essential for building aerated structure components and play a critical role in the stability of these systems [2]. The protein in these types of food is an essential component for foam formation [3]. Hence, the quality of these foods depends ma
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