Functional and Structural Properties of Ovomucin

Abstract

Relationships between the structural (hydrophobicity and viscosity) and functional (foaming and emulsifying) properties of proteins were investigated by using a polymeric form of ovomucin (soluble type), and dissociated ovomucins which were treated with sonication (sonicated type) and reduction (reduced type). The soluble, sonicated and reduced ovomucins were ascertained to have excellent foaming and emulsifying properties. The foaming properties of the ovomucins decreased in proportion to decreases in the viscosity as the dissociation proceeded, in the order of the soluble, sonicated and reduced types. On the other hand, the emulsifying properties of ovomucins increased in proportion to increases in the surface hydrophobicity as the dissociation proceeded. Thus, it was suggested that the foaming properties of ovomucins were dependent upon viscosity, and that the emulsifying properties of ovomucins were dependent upon surface hydrophobicity.