Abstract:

Egg white is usually used as a food ingredient in meat and surimi and other products due to its excellent gelling properties. The gel strength of egg white powder depends largely on its structure and accordingly the high gel strength of egg white powder could be gained by modifying protein structure. Previous studies indicated that glycosylation between egg white protein and polysaccharide to improve gelling properties of egg white protein is superior to other modification methods. Thus, correct understanding of the correlation between structure of protein glycosylates and gel strength can tremendously favor the extensive applications of glycosylated protein. This conclusion will provide some theoretical bases for industrial applications of glycosylation modification technology in the production of egg white protein-related products.

Key words: glycosylation, structure, gelatin, ovalbumin, egg white