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Preparation, characterization and physicochemical properties of novel low‐phosphorus egg yolk protein
Author(s) -
Long Jie,
Wang Fang,
Jiao Aiquan,
Xu Xueming,
Xie Zhengjun,
Jin Zhengyu
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9363
Subject(s) - yolk , phosphorus , solubility , chemistry , protease , dissolution , emulsion , hydrolysis , phosphate , chromatography , phosvitin , food science , biochemistry , enzyme , organic chemistry , protein kinase a
BACKGROUND In order to supply adequate dietary protein for chronic kidney disease (CKD) patients while simultaneously controlling phosphorus intake, a novel method was developed for the preparation of low‐phosphorus egg yolk protein (LPYP) using alkaline protease auxiliary dephosphorization. In addition, the physicochemical properties of LPYP were studied. RESULTS In comparison with raw egg yolk protein (RYP) and defatted egg yolk protein (DFYP), LPYP was found to exhibit differences in amino acid (AA) composition, protein secondary structure, surface hydrophobicity, solubility and emulsion stability. It was observed that dephosphorization improved the AA composition, soluble protein content and dissolution stability of egg yolk protein. In addition, phosphate groups were found to impose a critical influence on the emulsion stability and particle size distribution. The final phosphorus to protein mass ratio (P/Pro) of LPYP was 5.64, which met the requirements of a protein diet for CKD patients. The FAO/WHO mode closeness and stability coefficient were 0.958 and 98.62% respectively. CONCLUSION LPYP can be effectively obtained by alkaline protease hydrolysis and subsequent alkali dephosphorization. The prepared LPYP can be considered to be a type of safe and suitable protein resource for CKD patients. © 2018 Society of Chemical Industry