本研究将稻秸灰水提物与食盐混合配制腌制液腌制咸蛋，并比较了食盐水腌制和水提物腌制对咸蛋黄含盐量、含水量、出油率、流变特性、质构特性、蛋白结构的影响，研究表明：由于盐类的进入和油脂渗出，蛋黄的质构特性如：硬度、胶黏性、咀嚼性呈先增大后减小的趋势（p<0.05），其中水提物组硬度从272.89 g增至最大值458.65 g后又逐渐降至228.87 g。流变学结果显示蛋黄弹性模量和粘性模量均显著增大。水提物组蛋黄蛋白二级结构中α-螺旋在25 d时显著减少至12.36%（p<0.05），β-折叠在25 d时显著增大至41.71%（p<0.05）。SDS-PAGE表明水提物的加入不会影响蛋黄蛋白质肽链结构。水提物组咸蛋黄的出油率达到20.12%，较盐水组高，出油率是评价咸蛋品质的一个重要指标。此研究既优化了传统草木灰包裹法工艺又保持着草木灰咸蛋的优良品质，为咸蛋腌制提供了一种新思路。

In this work, straw ash aqueous extracts were mixed with salt to prepare salted egg. Effects of saline salting and straw ash aqueous extracts salting on salt content, water content, oil exudation, rheological properties, texture characteristics and protein structure of salted egg yolk were evaluated. Results showed that the texture characteristics of egg yolk, such as hardness, gumminess and chewiness, increased firstly and then decreased due to the penetration of salt and exudation of oil (p<0.05). The hardness of the aqueous extracts group increased from 272.89 g to a maximum of 458.65 g and then gradually decreased to 228.87 g. The rheological results indicated that the elastic modulus and viscous modulus of egg yolk increased significantly. The α-helix of the egg yolk protein of the aqueous extracts group significantly reduced to 12.36% at 25 days (p<0.05), while β-sheet significantly increased to 41.71% (p<0.05). SDS-PAGE showed that the aqueous extracts did not affect the structure of peptide chain of the egg yolk protein. The oil exudation of salted egg yolk in the aqueous extracts group reached 20.12%, which was higher than that of saline salting group. The oil exudation was an important indicator to evaluate the quality of salted egg. The condition of traditional plant ash salting process was optimized to obtain the excellent quality of salted egg, providing a new idea to produce salted egg.

国家自然科学基金项目（31571784）；公益性行业（农业）科研专项（201303084）