Ovalbumin-Rutin complexes as hypoallergenic foaming agents: A dual-effect strategy for protein modification

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-24 DOI:10.1016/j.foodhyd.2025.111692

Zuyue Li , Ran Yang , Mahmoud Abou-Elsoud , Peng Hu , Yijie Li , Long Sheng , Dong Uk Ahn , Xi Huang

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Abstract

This study aimed to overcome two inherent limitations of ovalbumin (OVA), specifically its high allergenicity and limited foaming properties, through the formulation of OVA-rutin complexes. Various modification levels of OVA-Rutin complexes were successfully produced, as confirmed by polyphenol binding equivalents and amino acid residues changes. Multispectral analyses collectively demonstrated that rutin promoted structural loosening in OVA and improved its molecular flexibility. At an OVA-Rutin ratio of 1:0.4, the IgE binding capacity diminished by 35.70 %. Meanwhile, the system exhibited superior Fe²⁺ chelation ability (50.88 ± 0.31 %), DPPH radical scavenging capability (67.18 ± 2.25 %) and ABTS radical scavenging ability (87.23 ± 0.50 %). The combination of rutin and OVA significantly increased foaming ability by 75.56–155.24 % and foaming stability by up to 1.32-fold. This improved foam performance was attributed to the desirable air-water interfacial activity and rearrangement capacity of the OVA-Rutin complexes. These findings provide an effective strategy for simultaneously enhancing foaming properties of OVA and mitigating its allergenicity.

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卵清蛋白-芦丁复合物作为低过敏性发泡剂：蛋白质修饰的双效策略

本研究旨在通过卵白蛋白-芦丁配合物的配方，克服卵白蛋白（OVA）的两个固有局限性，即其高过敏性和有限的发泡性能。通过多酚结合当量和氨基酸残基的变化，成功制备了不同修饰水平的ova -芦丁复合物。多光谱分析共同表明，芦丁促进了OVA的结构松动，提高了其分子柔韧性。当卵磷脂与芦丁的比例为1:0.4时，IgE结合能力下降35.70%。同时，该体系具有较强的Fe2+螯合能力（50.88±0.31%）、DPPH自由基清除能力（67.18±2.25%）和ABTS自由基清除能力（87.23±0.50%）。芦丁与OVA的组合可显著提高发泡能力75.56 ~ 155.24%，发泡稳定性提高1.32倍。这种改善的泡沫性能归因于理想的空气-水界面活性和ova -芦丁配合物的重排能力。这些发现为同时提高OVA的发泡性能和减轻其致敏性提供了有效的策略。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.