Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure

In this paper, the effects of ultrasonic assisted glycosylation on the gel properties of ovalbumin (OVA) were studied. The molecular characteristics of native ovalbumin, heated ovalbumin, traditional glycosylated ovalbumin, ultrasonic ovalbumin and ultrasonic assisted glycosylated ovalbumin were compared. The lowest free amino group content and the highest browning intensity indicated that ultrasonic can facilitate the Maillard reaction. The gel hardness of ultrasonic glycosylation and the traditional heating glycosylation groups individually increased to 653.2 and 526.9 g compared with the control (344.9 g). The transformation of protein structure was confirmed by FTIR and fluorescence spectrum, which prompted negatively charged groups to reach the protein surface and form more disulfide bond in sOVA-X gel. The interaction between the water and the protein was strengthened, thereby increasing the water holding capacity. These results supplied a theoretical basis for the application of ultrasonic to improve protein properties.