该研究以鸡蛋为原料，分别以蛋醋质量比1:1、1:2、1:3、1:4的比例添加米醋，制备功能性醋蛋乳化液。为研究醋蛋乳化液中米醋对蛋液蛋白结构的作用，对鸡蛋蛋白水解程度、蛋白分子量分布、蛋白颗粒大小、蛋白质二级结构以及变性温度进行分析。当蛋醋比1:4，浸泡72 h后，水解度达到最大为12.82%±0.51%（p<0.05）。其中溶菌酶、卵黄高磷蛋白、IgY、低密度脂蛋白在米醋中不易分解，卵转铁蛋白、卵白蛋白、卵粘蛋白及亚基、高密度脂蛋白降解更为明显。同时，米醋处理的鸡蛋蛋白α-螺旋、β-折叠减少，β-转角增多，蛋白二级结构趋于无序状态。并且蛋白粒径尺寸减小，由单峰变为双峰甚至三峰。而相较于蛋液，醋蛋乳化液热变性温度均有所升高，体系热稳定性升高。综上，米醋在水解鸡蛋蛋白的过程中可产生多种多肽和寡肽，改变蛋白质的结构与性质。该研究可为醋蛋乳化液的品质特性研究和应用产品开发提供参考。

Eggs were added to rice vinegar emulsion (egg vinegar quality ratio 1:1, 1:2, 1:3, 1:4), to prepare functional vinegar-egg emulsion. The degree of egg protein hydrolysis, protein molecular weight distribution, protein particle size, protein secondary structure, and denaturation temperature were analyzed during the hydrolysis. Results showed that the ratio of egg to vinegar 1:4, the degree of hydrolysis reached a maximum of 12.82%±0.51% (p<0.05) after soaking for 72 h. Lysozyme, yolk high-phosphorus protein, IgY and low-density lipoprotein were not easy to decompose in rice vinegar. But the degradation of egg transferrin, ovalbumin, egg mucin and subunit, and high-density lipoprotein were very obvious. Treated by the rice vinegar, the α-helix and β-sheet of the egg protein decreased, and the β-turn increased, showing that the secondary structure of the protein was disordered. And the protein particle size of egg was lowered, the particle size distribution changed from a single peak to a double peak or even a triple peak. Compared to the egg liquid, the heat denaturation temperature of the vinegar-egg emulsion was increased, it meant that the thermal stability was increased. In summary, eggs hydrolyzed by rice vinegar produced a large number of peptides and small molecule oligopeptides, the structure and properties of proteins were changed. This study provides a reference for the study of quality characteristics and products of vinegar-egg emulsion.

“十三五”国家重点研发计划(2018YFD0400302)；湖北省自然科学基金项目（2017CFB349）；中央高校基本科研业务费专项资金资助项目（2662015QD020）