Abstract:

【Objective】 Molecular characteristics and emulsifying properties of glycosylated ovalbumin were studied to investigate the relationship between them. 【Method】 Content of free amino group, Zeta potential, hydrophobicity, emulsifying activity and average droplet size of emulsion (d32) during glycosylation process were investigated. Correlation analysis of referred factors and microscopic observation of emulsion of glycosylated ovalbumin were also conducted. 【Result】 Glycosylation reaction resulted in decrease of 41.56% of free amino group, 20 mV of Zeta potential, 2.0 μm of average droplet size of emulsion (d32) , and increase of 2.3 times of hydrophobicity and 3.9 times of emulsifying activity. Obvious correlation showed the investigated factors were key points of emulsifying properties. Microscopic observation indicated glycosylated ovalbumin was prone to form small droplet of emulsion. 【Conclusion】 Emulsify properties were improved by glycosylation through change of surface charge and formation of amphiphilic structure.

Key words: glycosylation')">glycosylation, emulsifying properties, ovalbumin, surface charge, amphiphilic structure