吕静,刘亚平,党润卿,金永国,马美湖.不同压力条件下蛋清蛋白结构和凝胶性的比较分析[J].,2020,36(6):46-53.
不同压力条件下蛋清蛋白结构和凝胶性的比较分析
Comparative Analysis of the Structure and Gelation of Egg White Protein under Different Pressure Conditions
投稿时间:2019-12-08  
DOI:10.13982/j.mfst.1673-9078.2020.6.1208
中文关键词:  脉动压  蛋清蛋白  微观结构  凝胶
英文关键词:pulsed pressure  egg white protein  microstructure  gel properties
作者简介:吕静(1995-),女,硕士生,研究方向:畜产品加工理论与技术 通讯作者:马美湖(1957-),男,教授,研究方向:肉类蛋品科学研究
基金项目:国家自然科学基金项目(31571784)
作者单位
吕静 (华中农业大学食品科技学院,国家蛋品加工技术研发分中心,湖北武汉 430070) 
刘亚平 (华中农业大学食品科技学院,国家蛋品加工技术研发分中心,湖北武汉 430070) 
党润卿 (华中农业大学食品科技学院,国家蛋品加工技术研发分中心,湖北武汉 430070) 
金永国 (华中农业大学食品科技学院,国家蛋品加工技术研发分中心,湖北武汉 430070) 
马美湖 (华中农业大学食品科技学院,国家蛋品加工技术研发分中心,湖北武汉 430070) 
AuthorInstitution
LYU Jing (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) 
LIU Ya-ping (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) 
DANG Run-qing (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) 
JIN Yong-guo (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) 
MA Mei-hu (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) 
摘要点击次数: 20
全文下载次数: 18
中文摘要:
      针对传统蛋制品中卤蛋、咸蛋、皮蛋需要较长加工时间的问题,为提高加工效率和产品质量,本研究选择常压、高压、脉动压三种加工方式,在无盐和含盐的条件下对鸡蛋进行处理,对比分析蛋清含盐量、表面疏水性、一级和二级结构变化以及蛋清蛋白的凝胶特性。发现脉动压处理后蛋清的含盐量是未处理的2.10倍;压力、温度和盐的共同作用使表面疏水性增加,其中,脉动压处理后酰胺II带波长红移至1520 cm-1,α-螺旋和无规则卷曲含量减少,β-折叠含量增多;NaCl会降低蛋清的凝胶性,与高压处理对比,脉动压能够相对改善NaCl带来的不利影响;脉动压处理后的蛋清凝胶的弹性提高至1.02、T21弛豫时间降低至25.79 ms、微观结构得到较大改善。因此,脉动压可以提高蛋制品的加工效率和质量,为其投入生产应用提供一定的理论依据。
英文摘要:
      For traditional egg products, marinated egg, salted eggs, and preserved eggs usually require a long processing time. To improve processing efficiency and product quality, three processing methods were selected: atmospheric pressure, high pressure, and pulsed pressure in this study. Under salt-free and salt-containing conditions, the salt content of egg whites, surface hydrophobicity, changes in primary and secondary structure, and gel characteristics of egg white proteins were compared and analyzed. It was found that the salt content of egg white after pulsed pressure treatment was 2.10±0.23 times of that of the untreated; The combined effect of pressure, temperature and salt increased the surface hydrophobicity of egg white proteins, the wavelength of amide II band red-shifted to 1520 cm-1 after pulsating pressure treatment, the content of α-helix and random curl decreased, and the content of β-sheet increased; NaCl treatment can reduce the gelability of egg whites, Compared with high pressure treatment, pulsed pressure can relatively improve the adverse effects of NaCl; The Springiness of the egg white gel after pulsed pressure treatment was increased to 1.02, the T21 relaxation time was reduced to 25.79 ms, and the microstructure was greatly improved. Therefore, the pulsed pressure can improve the processing efficiency and quality of egg products, and provide a certain reference for its application in production.
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