A new perspective on protein gelation regulation based on the “skeleton effect” of ovomucin: from molecular interactions to network structure

Mengyu He

doi:10.1016/j.foodres.2026.120157

A new perspective on protein gelation regulation based on the “skeleton effect” of ovomucin: from molecular interactions to network structure

2026-08-04

0

PRE

AI

M

Mengyu He

X

Xin Liu

Y

Yanting Yang

H

Hui Ouyang

Y

Ying Gao

J

Jiaying Huo

S

Shijian Dong

S

Shugang Li *

DOI：10.1016/j.foodres.2026.120157

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Abstract

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• OVM modulated plant and animal protein gels via distinct scaffolding mechanisms. • OVM acted as a flexible cross-linker enhancing the elasticity of plant protein PPI networks. • OVM served as a rigid anchor in fibrous animal protein MP to increase gel hardness. • Multi-scale analysis linked intrinsic protein conformation to macroscopic gel properties.

Keywords:

Ovomucin

Pea protein isolate

Myofibrillar protein

Thermal gelation

Molecular docking

Structure-dependent scaffolding

A new perspective on protein gelation regulation based on the “skeleton effect” of ovomucin: from molecular interactions to network structure

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