Preventive Effect of Egg Yolk Phosvitin on Heat-Insolubilization of Egg White Protein and Its Application to Heat-Induced Egg White Gel | Zendy

Naotoshi Matsudomi | Zendy; Kazunari Ito | Zendy; Youko Yoshika | Zendy

Open Access

Preventive Effect of Egg Yolk Phosvitin on Heat-Insolubilization of Egg White Protein and Its Application to Heat-Induced Egg White Gel

Author(s) -

Naotoshi Matsudomi,

Kazunari Ito,

Youko Yoshika

Publication year - 2006

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.70.836

Subject(s) - egg white , yolk , phosvitin , white (mutation) , egg albumen , chemistry , food science , biochemistry , enzyme , protein kinase a , gene

The effects of phosvitin (PV) on insolubilization of egg white protein (EWP) and ovotransferrin (OT) were examined by measuring turbidity after heating at 80 degrees C in a pH range of 5 to 8. PV showed preventive ability against heat-insolubilization of EWP, especially heat-labile OT. The preventive ability of PV was reduced by adding NaCl to a PV-OT mixture on heating. Native PAGE and gel filtration analyses showed that PV prevented an insolubilization of heat-denatured OT through ionic interactions. The preventive effects of PV on insolubilization of EWP and OT resulted in the formation of a firm, transparent gel from EWP in coexistence with PV on heating. The addition of PV might make possible the preparation of liquid egg white without insoluble products even on heat-treatment at high temperatures.

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