Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties

Xin Liu; Jinqiu Wang; Lili Liu; Lei Cheng; Qun Huang; Di Wu; Lianxin Peng; Xiaodong Shi; Shugang Li; Fang Geng

doi:10.1016/j.foodchem.2020.128252

Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties

Food Chem. 2021 Apr 16:342:128252. doi: 10.1016/j.foodchem.2020.128252. Epub 2020 Oct 8.

Authors

Xin Liu¹, Jinqiu Wang¹, Lili Liu², Lei Cheng³, Qun Huang⁴, Di Wu¹, Lianxin Peng¹, Xiaodong Shi¹, Shugang Li⁵, Fang Geng⁶

Affiliations

¹ Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
² College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China. Electronic address: yangliuyilang@126.com.
³ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: chenglei@btbu.edu.cn.
⁴ Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
⁵ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. Electronic address: lishugang2020@hfut.edu.cn.
⁶ Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: gengfang@cdu.edu.cn.

PMID: 33067044
DOI: 10.1016/j.foodchem.2020.128252

Abstract

This study tries to elucidate the different mechanisms of functional properties among pasteurized egg white (P-EW), spray-dried egg white (SD-EW) and fresh egg white (F-EW) via quantitative N-glycoproteomic analyses. The results showed that spray-drying increased the surface hydrophobicity (181.4%) and zeta potential (25.6%) of egg white, which contributed to the enhancement of emulsifying activity index (20.1%) and foaming capacity (35.2%). Pasteurization caused the disintegration of natural protein aggregates in F-EW and resulted in a "block-like" P-EW gel and higher water holding capacity (6.2%). Spray-drying caused formation of thermal aggregates and led to a "mesh-like" SD-EW gel and better cohesiveness (3.6%). Quantitative N-glycoproteomic analysis showed that the abundance of 32 N-glycosites from 18 N-glycoproteins (such as Mucin 5B) of SD-EW was significantly reduced comparing to F-EW, indicated that the N-glycans of egg white protein are likely to be covalently cross-linked during spray-drying and are involved in thermal aggregation.

Keywords: Egg white; Functional properties; N-glycosylation; Pasteurization; Spray-drying.

MeSH terms

Desiccation
Egg Proteins / metabolism*
Glycoproteins / metabolism*
Pasteurization
Proteomics*
Temperature*
Water / metabolism

Substances

Egg Proteins
Glycoproteins
Water