Quantitative proteomics provides insights into the mechanism of the differences in heat-induced gel properties for egg white proteins with different interior quality during ageing in laying hens

• Published in: Food chemistry Vol. 419; p. 136031
• Main Authors: Li, Guang, Mi, Siyuan, Zeng, Qi, Wang, Lin, Liu, Xingbo, Zhang, Ming, Lv, Zengpeng, Jin, Yongguo, Li, Junyou, Guo, Yuming, Zhang, Bingkun
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.09.2023
• Subjects: Aging; Animal Feed - analysis; Animals; Chickens - metabolism; Diet; Egg Proteins - metabolism; Egg white; Female; Gel properties; Hot Temperature; Interior egg quality; Microstructure; Proteomics; Quantitative proteomics; Interior egg quality; Quantitative proteomics; Egg white; Microstructure; Gel properties
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.136031

•Proteomics revealed the reason for the deterioration of gels with lower HU values.•The stability of egg white protein solutions decreased as the HU value decreases.•The aggregation of albumen accelerated during heating as the HU value decreases.•Egg whites of poorer interior quality formed a loose and porous microstructure. The purpose of this study was to investigate the mechanism for the differences in heat-induced gel properties of egg white proteins with different interior quality during ageing in laying hens. Quantitative proteomic analysis revealed that the abundance of ovotransferrin, avidin, mucin 5B, and clusterin increased with decreasing Haugh units (HU), leading to the transition from disorder to order in the secondary and tertiary structure of egg white proteins, with the burial of hydrophobic groups and a reduction in the negative charge on the protein surface, rendering the egg white protein solution aggregated. These changes would accelerate the rate of aggregation of egg white proteins during heating, resulting in the loss of orientation of the molecular chains, forming coarse and porous gel structures and poor gel properties. This research provides a new idea for improving the gelling properties of egg whites from lower interior quality during ageing in laying hens.