Investigation of Structural Characteristics and Solubility Mechanism of Edible Bird Nest: A Mucin Glycoprotein
Author:
Lv Yating1234, Xu Feifei1234, Liu Fei1234, Chen Maoshen1234ORCID
Affiliation:
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China 2. Science Center for Future Foods, Jiangnan University, Wuxi 214122, China 3. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China 4. International Joint Laboratory for Food Safety, Jiangnan University, Wuxi 214122, China
Abstract
In this study, the possible solubility properties and water-holding capacity mechanism of edible bird nest (EBN) were investigated through a structural analysis of soluble and insoluble fractions. The protein solubility and the water-holding swelling multiple increased from 2.55% to 31.52% and 3.83 to 14.00, respectively, with the heat temperature increase from 40 °C to 100 °C. It was observed that the solubility of high-Mw protein increased through heat treatment; meanwhile, part of the low-Mw fragments was estimated to aggregate to high-Mw protein with the hydrophobic interactions and disulfide bonds. The increased crystallinity of the insoluble fraction from 39.50% to 47.81% also contributed to the higher solubility and stronger water-holding capacity. Furthermore, the hydrophobic interactions, hydrogen bonds, and disulfide bonds in EBN were analyzed and the results showed that hydrogen bonds with burial polar group made a favorable contribution to the protein solubility. Therefore, the crystallization area degradation under high temperature with hydrogen bonds and disulfide bonds may be the main reasons underlying the solubility properties and water-holding capacity of EBN.
Funder
National Natural Science Foundation of China national first-class discipline program of Food Science and Technology Soft Science Research Project of Wuxi Science and Technology Association “Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”, China
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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