ABSTRACT
Ovotransferrin is the most heat-sensitive protein in egg white which alters the processing suitability. To improve thermostability, phosphorylation modification was performed under different pH values (5.0, 6.0, 7.0, 8.0, and 9.0), and the reasons for which were explored via physicochemical changes in this study. SEM and particle size results showed that phosphorylation diminished the average particle diameter and the number of attached particles. CD results revealed that the α-helix content of phosphorylated ovotransferrin increased and the random coil decreased significantly (P < 0.05). Tertiary structure, surface hydrophobicity and ζ-potential analyses showed that phosphorylation made more hydrophobic amino acids buried inside ovotransferrin. These changes might be because most of the phosphorylation occurred in α-helix and ß- sheet to promote the thermal tolerance of phosphorylated ovotransferrin by improving its structure orderliness and decreasing surface hydrophobicity. The results indicated that phosphorylation was a practical method to enhance the thermal stability of heat-sensitive ovotransferrin.
