Abstract
In this study, ovotransferrin (OVT) from pigeon egg white was isolated and purified, and its amino acid sequence was identified by LC-MS and UniProt database alignment. Scanning electron microscopy and atomic force microscopy show that OVT has a spherical structure. The secondary structure of OVT was mainly composed of β-sheet and β-turn. When heated from 20 ℃ to 80 ℃, the random coil appears, which content was first increased and then decreased. When the pH of OVT solution changed from neutral to acidic or alkaline, part of the conformation changes to α-helix and random coil. Further analysis of the simulated digestive products of OVT in vitro showed that the molecular weight of the oral digestive products was between 45 k - 80 kDa;molecular weight of gastric digestion products was between 5 k - 15 kDa;Molecular weight of intestinal digestive products was less than 5 kDa. In terms of pigeon egg OVT intestinal digestive products antioxidant activity, the highest scavenging rates of ABTS cation free radical and DPPH free radical were (78. 96 ± 2. 24) % and (32. 29 ± 1. 60) %, respectively, which were higher than the same concentration of OVT digestive products in chicken eggs. This study provides a scientific basis for the deep processing of pigeon eggs from the aspects of preparation technology, physicochemical properties and activity of digestion products.
| Translated title of the contribution | Purification, identification, physicochemical properties and antioxidant activity of the digestion products of ovotransferrin from pigeon egg |
|---|---|
| Original language | Chinese (Traditional) |
| Pages (from-to) | 123-131 |
| Number of pages | 9 |
| Journal | Food and Fermentation Industries |
| Volume | 50 |
| Issue number | 23 |
| DOIs | |
| State | Published - 15 Dec 2024 |