Functionality of ovalbumin during Chinese steamed bread-making processing

Shangyuan Sang; Huang Zhang; Lei Xu; Yisheng Chen; Xueming Xu; Zhengyu Jin; Na Yang; Fengfeng Wu; Dandan Li

doi:10.1016/j.foodchem.2018.01.150

Functionality of ovalbumin during Chinese steamed bread-making processing

Food Chem. 2018 Jul 1:253:203-210. doi: 10.1016/j.foodchem.2018.01.150. Epub 2018 Jan 31.

Authors

Shangyuan Sang¹, Huang Zhang², Lei Xu³, Yisheng Chen³, Xueming Xu⁴, Zhengyu Jin³, Na Yang³, Fengfeng Wu³, Dandan Li³

Affiliations

¹ The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
² Henan University of Animal Husbandry and Economy, No. 6, Longzihu North Road, Zhengzhou 450046, Henan Province, PR China.
³ The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
⁴ The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: xmxu@jiangnan.edu.cn.

PMID: 29502822
DOI: 10.1016/j.foodchem.2018.01.150

Abstract

Hen egg is commonly used in some cereal-based food, including cakes and bread. Ovalbumin, one of the major components of egg white protein, can affect the performance of the food product. The interaction between ovalbumin and gluten protein and its effect on property of dough and quality of Chinese steamed bread was investigated in this study. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns indicated that ovalbumin was surprisingly not incorporated in glutenins by covalent bond, whereas size-exclusion high-performance liquid chromatography showed that glutenin macropolymer content in glutenins increased slightly. Furthermore, dynamic rheology experiments indicated ovalbumin led to a decrease inG' andG″ of dough. Based on molecular dynamic simulation and SDS-PAGE results, it was inferred that ovalbumin was not hydrolyzed by endopeptidases during dough fermentation and crosslinked to gluten proteins during steaming. Finally, ovalbumin improved maximum dough height (Hm) during dough development and specific volume of Chinese steamed bread.

Keywords: Bromophenol blue (PubChem CID: 8272); Chinese steamed bread; Dichlormethane (PubChem CID: 6344); Dithiothreitol (PubChem CID: 446094); Dynamic rheology; Ethanol (PubChem CID: 702); Glutenins; Glycerol (PubChem CID: 753); Molecular simulation; Ovalbumin; Sodium dodecyl sulfate (PubChem CID: 3423265); Tris (PubChem CID: 6503).

MeSH terms

Animals
Bread / analysis*
Chickens
China
Chromatography, Gel
Cooking / methods*
Electrophoresis, Polyacrylamide Gel
Endopeptidases / metabolism
Female
Fermentation
Glutens / analysis
Glutens / chemistry
Hydrolysis
Ovalbumin / analysis*
Ovalbumin / chemistry*
Ovalbumin / metabolism
Steam
Triticum / chemistry

Substances

Steam
Glutens
Ovalbumin
Endopeptidases
glutenin