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Chaperone Property of Sodium Caseinate Prevents Thermal

Aggregation of Egg White Proteins

1 1, 2,*
HE Dabo , 摇 TONG Qigen
(1郾 College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China;
2郾 Beijing Laboratory for Food Quality and Safety, Beijing 100022, China)

Abstract: The chaperone property of sodium caseinate has not been applied to prevent the thermal
aggregation of egg white proteins. The effect of sodium caseinate on thermal aggregation of egg white
proteins was analyzed via measuring the turbidity, soluble protein content of supernatant, particle size
and molecular weight distribution. When the concentration of sodium caseinate was 2 mg / mL,the thermal
aggregation (90 益, 30 min) of egg white proteins solution (5 mg / mL) could be suppressed. And with
the increasing of the addition of sodium caseinate (2 - 3 mg / mL), the inhibitory effect was enhanced.
Due to the low solubility of sodium caseinate, the inhibitory effect of the aggregation was not significant
changed at higher concentration of sodium caseinate ( 4 - 5 mg / mL). The results of SDS鄄PAGE