Effect of Maillard reaction on the stability of Ovalbumin

In order to determine the effect of Maillard reaction( MR) on the stability of ovalbumin,physiochemical characteristic of ovalbumin modified by MR( OMR) subjected to enzymolysis,acidic conditions,heating,denaturant,freeze- thaw cycles were analyzed. The results showed that hydrolytic activities of proteases on ovalbumin were inhibited by MR.The three- dimensional structures of OMR showed a little change at p H range of2~7.The denaturation temperature of ovalbumin was rise from 71.3℃ to 76.9℃ by MR,which improved the heat stability of ovalbumin.6mol·L- 1urea induced completely denaturation of native and heated ovalbumin,as well as partially denaturation of OMR. The solubility of ovalbumin was improved by MR. OMR displayed a better solubility after treatment of several freeze- thaw cycles. Improvement in stability of ovalbumin by MR was beneficial to functional properties of ovalbumin.