Succinylation-Mediated Modulation of Ovotransferrin: Enhancing Foaming Properties and Thermal Stability

Succinylation has attracted extensive research attention in regulating protein functional properties. As the second most abundant protein in egg white, the foaming and gelling properties of ovotransferrin (OVT) are crucial for its applications in the food industry. However, current research on the effects of succinylation on these properties of OVT remains limited. Herein, OVT was subjected to succinylation by different levels of succinic anhydride, with characterization conducted on native OVT (NOVT) and modified OVT (OVTA). Additionally, the effects of different degrees (OVTA1, OVTA2, and OVTA3) of succinylation on foaming ability and stability of OVT were evaluated. Concurrently, the regulatory mechanisms underlying succinylation-mediated modulation of OVT’s thermal aggregation behavior and thermal stability were investigated via visual observation, microstructural analysis, and microrheological measurements. The results showed that succinylation significantly improved the foaming ability and stability of OVT (for half-life, OVTA1 was 2.3-fold that of NOVT), and effectively enhanced the thermal stability of OVT (For melting temperature, OVTA3 was 32.6°C higher than NOVT), thereby inhibiting heat-induced aggregation. This study provides a theoretical foundation for elucidating the regulatory mechanisms of succinylation on OVT functional properties, offering important guidance for expanding OVT applications in food and related fields.