Preparation, characterization and physicochemical properties of novel low-phosphorus egg yolk protein.

• Autores: Jie Long, Fang Wang, Aiquan Jiao, Xueming Xu, Zhengjun Xie, Zhengyu Jin
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 99, Nº 4, 2019, págs. 1740-1747
• Idioma: inglés
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• Resumen

  • In order to supply adequate dietary protein for chronic kidney disease (CKD) patients while simultaneously controlling phosphorus intake, a novel method was developed for the preparation of low-phosphorus egg yolk protein (LPYP) using alkaline protease auxiliary dephosphorization. In addition, the physicochemical properties of LPYP were studied.; Results: In comparison with raw egg yolk protein (RYP) and defatted egg yolk protein (DFYP), LPYP was found to exhibit differences in amino acid (AA) composition, protein secondary structure, surface hydrophobicity, solubility and emulsion stability. It was observed that dephosphorization improved the AA composition, soluble protein content and dissolution stability of egg yolk protein. In addition, phosphate groups were found to impose a critical influence on the emulsion stability and particle size distribution. The final phosphorus to protein mass ratio (P/Pro) of LPYP was 5.64, which met the requirements of a protein diet for CKD patients. The FAO/WHO mode closeness and stability coefficient were 0.958 and 98.62% respectively.; Conclusion: LPYP can be effectively obtained by alkaline protease hydrolysis and subsequent alkali dephosphorization. The prepared LPYP can be considered to be a type of safe and suitable protein resource for CKD patients. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.