Affiliation:
1. Huazhong Agricultural University
Abstract
Abstract
Ovomucoid (OVM) is considered the major antidigestive protein in egg white as a trypsin inhibitor, which makes eggs become one of the most common allergenic foods. This study investigated the influence and underling mechanisms of ultrasound treatment under 100–400 W on the activity of ovomucoid trypsin. The lowest activity was occurred after 400 W, 40 min ultrasound treatment, which was reduced to 30% of the control group. Results of zeta potential, particle size, circular dichroism indicated that the negative charge on the surface of protein molecules increased after ultrasound treatment. Content of β-sheet in OVM decreased by 35.7%, while the disordered structure increased by nearly 17.4%. The average protein size decreased from 696.3 nm to about 200 nm. The hydrolytic resistance to digestive enzymes and the thermal stability of OVM was also significantly reduced. The results of this study show the deactivation effects of ultrasound on tryspin inhibitory activity of OVM and reveal preliminarily the relationship between the inhibitory activity and protein structure of OVM.
Publisher
Research Square Platform LLC
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