Studies on the Efficient Extraction of Ovotransferrin and the Effect of Heating Treatment on Its Structure and Activity
Yujie Su,
Qianwen Zhao,
Cuihua Chang,
Junhua Li,
Lulu Guo,
Shende Hu,
Zijian Huang,
Luping Gu,
Yanjun Yang
Affiliations
Yujie Su
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Qianwen Zhao
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Cuihua Chang
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Junhua Li
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Lulu Guo
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Shende Hu
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Zijian Huang
College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China
Luping Gu
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Yanjun Yang
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Ovotransferrin (OVT) is very rich in nutritional value and possesses a variety of biological activities. However, there is a lack of suitable OVT extraction methods that are simple and suitable for large-scale production. For this reason, this study explored a new method of ovalbumin OVT extraction based on mesophilic treatment. The effects of different heat treatment conditions on the physicochemical properties and bioactivities of the prepared OVT and their influence mechanisms were investigated. The results showed that OVT could be efficiently extracted from egg white by moderate heat treatment. Based on single factor experiments, response surface methodology was used to determine the effects of heat treatment time, temperature and pH on the extraction rate of OVT. The yield was 93.65 ± 0.53% under the optimal extraction conditions (62.5 °C, 75 min, pH 8). SDS-PAGE and FT-IR showed that changes in the influencing factors during heating had different effects on OVT. In addition, different extraction parameters had different effects on the iron-binding and antioxidant capacities of OVT. This study provides a fast and efficient preparation method for OVT from egg white, which lays the foundation for the wide application of OVT.
