Effect of S-Configuration Transformation of Ovalbumin on its Molecular Characteristics and Emulsifying Properties

Abstract

The objective of this study was to investigate the changes of molecular characteristics and emulsibility after S-configuration transformation of ovalbumin and the relationship between molecular characteristics and emulsibility. N-Ovalbumin was purified by DEAE Sepharose CL-6B ion-exchange, S-ovalbumin obtained through thermal induction in alkalinity condition and morphous of emulsion was observed by microscope. After S-configuration transformation, the results showed that the increasing of free amino group, hydrophobicity and emulsifying activity were 54.69, 76.88 and 38.92 %, respectively and the decreasing of zeta potential, average droplet size of emulsion (d₃₂) and emulsifying stability were 7.1 mV, 2.07 μm and 51.07 %, respectively. Correlation analysis indicated that there was significant correlation between molecular characteristics and emulsify activity. Microscopic observation indicated that S-ovalbumin was prone to form smaller densely droplet emulsion. It was concluded that emulsify activity could be improved to a certain extent, but emulsifying stability declined after S-configuration transformation which is one of the reasons leading to quality deterioration of chicken egg albumen.