Effect Of S-Configuration Transformation On Molecular Characteristics And Emulsifying Properties Of Ovalbumin

[Objective] Molecular characteristics and emulsifying properties of S-ovalbumin were studied to investigate the relationship between them. [Method] N-ovalbumin was purified by ion-exchange with DEAE Sepharose Cl-6B, and S-ovalbumin prepared by thermal induction in alkalinity condition. Content of free amino group, Zeta potential, hydrophobicity, emulsifying activity and average droplet size of emulsion(d(32)) during S-configuration transformation process of Ovalbumin were investigated, and correlation analysis of referred factors and microscopic observation of emulsion of S-ovalbumin were also conducted. [Result] The purity of Ovalbumin reached up to 98 % determined with RP-HPLC, and S-ovalbumin was prepared testified with differential scanning calorimetry (DSC) which showed that there was transition-production (I-Ovalbumin) during S-configuration transformation process. S-configuration transformation resulted in increase of 54.69 % of free amino group, 76.88 % of hydrophobicity and 38.92 % of emulsifying activity, and decrease of 7.1 mV of Zeta potential, 2.07 gm of average droplet size of emulsion(d32) and 51.07 % of emulsifying stability. Obvious correlation showed the investigated factors were key points of emulsifying properties. Microscopic observation indicated S-ovalbumin was prone to form small droplet of emulsion. [Conclusion] Emulsify activity was improved to a limited extent, but emulsifying stability worsened by the formation of S-ovalbumin. Therefore, it's concluded that S-configuration transformation of Ovalbumin is one of the reasons to quality deterioration of chicken egg albumen.