ROS-mediated oxidation of egg white proteins accelerates egg quality deterioration

Bowen Deng; Nan Xiao; Shanguang Guo; Minmin Ai

doi:10.1016/j.foodchem.2025.147163

ROS-mediated oxidation of egg white proteins accelerates egg quality deterioration

Food Chem. 2026 Jan 1;498(Pt 2):147163. doi: 10.1016/j.foodchem.2025.147163. Epub 2025 Nov 17.

Authors

Bowen Deng¹, Nan Xiao¹, Shanguang Guo¹, Minmin Ai²

Affiliations

¹ The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China.
² The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, 510642, China. Electronic address: scauaiminmin@scau.edu.cn.

PMID: 41274146
DOI: 10.1016/j.foodchem.2025.147163

Abstract

This study investigates the effects of oxidative levels on egg storage quality and the physicochemical properties of egg white protein (EWP) by regulating the concentration of reactive oxygen species (ROS) in egg white. The results demonstrated that elevated ROS concentrations accelerated egg quality deterioration, causing a significant decrease in egg protein index from 1.25 to 0.6 and a significant increase in CO₂ emission rate. This consequently led to a substantial rise in egg white pH from 8.99 to 9.21. Sustained accumulation of ROS induces a significant decrease in antioxidant enzyme activity and causes egg white oxidation, resulting in a significant increase of carbonyl content from 0.11 mmol/mg to 0.42 mmol/mg. The aromatic amino acids on the surface of EWP are attacked by ROS, which disturbed the hydrogen bond interaction and reduced protein α-helix ratio. Rheological scanning results showed that the depolymerization of the egg white network and conformational deterioration synergistically accelerate the process of egg white thinning, which is related to ROS concentration.

Keywords: Egg white protein; Free radicals; Oxidative stress.

MeSH terms

Animals
Chickens
Egg Proteins* / chemistry
Egg White* / chemistry
Eggs* / analysis
Oxidation-Reduction
Reactive Oxygen Species* / chemistry
Reactive Oxygen Species* / metabolism

Substances

Egg Proteins
Reactive Oxygen Species