为了探究腌制过程中NaCl对蛋黄浆质凝胶品质的影响，本实验主要研究了不同NaCl腌制浓度（处理浓度0%、0.5%、1%、1.5%、2%）下蛋黄浆质凝胶的保水性、浆质凝胶质构特性、浆质色度、粒径分布、流变特性、蛋白成分、显微结构。研究结果表明，在2%浓度NaCl的作用下，蛋黄浆质凝胶保水性最好，保水性显著增加（p<0.05）；而在2% NaCl添加量时，浆质凝胶质构特性中硬度、咀嚼性显著下降（p<0.05），弹性基本不变；流变学研究发现，NaCl作用下浆质凝胶交联程度下降，形成凝胶性能下降；蛋黄浆质在NaCl的作用下，完整的乳状液体系破坏，部分蛋白产生聚集，浆质粒径变大；浆质中脂质、蛋白呈现不规则分布，NaCl的作用对浆质蛋白肽链结构并不造成影响；结果说明，NaCl作用降低了蛋黄浆质形成凝胶品质。该研究结果可为腌制过程中蛋黄浆质变化提供理论依据。

In order to explore the effect of salt on the quality of egg yolk plasma in the process of pickling, changes in texture and index of water in egg yolk plasma gel, colour, particle size distribution, rheology, protein composition and microstructure under different concentration of NaCl (treatment concentration 0%, 0.5%, 1%, 1.5%, 2%) were determined in this paper. Results showed that the egg yolk plasma gel under 2% NaCl treatment, the water holding capacity significant increase better(p<0.05). Under the 2% concentration treatment of NaCl, the gel hardness and chewiness of egg yolk plasma gel significantly decreased (p<0.05), while the springiness basically unchanged, rheology studies showed that under the treatment of NaCl, the cross linking degree of egg yolk plasma gel decreased, and the properties of it also decreased. with the effect of NaCl, the emulsion system were destroyed, result in the sizes of protein particles were large. In the plasma, proteins and lipids are distributed discontinuously with irregularly structured. However, NaCl treatment did not affect the structure of the protein peptide chain of plasma. The results showed that NaCl reduced the quality of yolk plasma gel. This study provided a theoretical basis for the changes of egg yolk plasma during salted egg.

国家蛋鸡产业体系项目（2013084）；现代农业产业技术体系项目（CARS-40-K24）