| Abstract
| - Egg white protein (EWP) was phosphorylated by dry-heating in the presence of pyrophosphate atpH 3.0−7.0 and 85 °C for 1 and 5 days, and the functional properties of the phosphorylated EWP(PP-EWP) were investigated. The phosphorylation was accelerated with a decrease of pH from 7.0to 3.0 and for heating times from 1 to 5 days. The phosphorus content of EWP increased ∼1.05% bydry-heating at pH 4.0 and 85 °C for 5 days in the presence of pyrophosphate, which was higher thanthat of casein. The electrophoretic mobility of EWP increased with an increase in the phosphorylationlevel. The surface hydrophobicity of EWP increased by phosphorylation. The heat stability, emulsifyingproperties, and digestibility of EWP were improved by phosphorylation. The calcium phosphate-solubilizing ability of EWP was enhanced by phosphorylation. A firmer and transparent heat-inducedgel of PP-EWP was obtained, and the water-holding capacity of heat-induced PP-EWP gel was higherthat that of the control. These results suggest that phosphorylation by dry-heating in the presence ofpyrophosphate is a useful method for improving the functional properties of EWP. Keywords: Egg white protein; dry-heating; phosphorylation; surface hydrophobicity; heat stability;emulsifying properties; gelling properties; calcium phosphate-solubilizing ability
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