本研究通过测定鸡蛋在不同温度（4 ℃、25 ℃和37 ℃）储藏15 d后蛋黄的表面疏水性（H0）、乳化活性（EA）和乳化稳定性（ES）、Zeta电位、粒径分布、蛋白质溶解度、圆二色谱（CD）等指标变化，评估储藏温度对蛋黄蛋白质结构和乳化性的影响。结果表明，随着储藏温度的降低，H0、Zeta电位绝对值和EA均显著降低（p<0.05），粒径显著升高（p<0.05），相比对照组（3.22±0.03），在4 ℃储藏15 d后的蛋黄H0下降至1.09±0.04；ES的变化受温度的影响不显著，而蛋白质溶解度仅在低温条件下显著下降（p<0.05）；CD的结果显示随着储藏温度的升高，α-螺旋和β-折叠含量逐渐降低，无规卷曲含量逐渐升高。本研究发现储藏温度显著影响着蛋黄的乳化性（p<0.05），虽然高温储藏会加速鸡蛋品质劣化，高温储藏蛋黄乳化活性（0.63±0.01）优于低温储藏蛋黄乳化活性（0.42±0.02），这为鸡蛋在不同温度储藏条件下蛋黄产品的开发提供理论参考。

To assess the effect of storage temperature on egg yolk protein structures and emulsifying abilities, the hen eggs were stored at different temperatures (4 ℃, 25 ℃, 37 ℃) for 15 days, the egg yolks were taken out and evaluated by measuring the surface hydrophobicity (H0), emulsifying activity (EA), emulsifying stability (ES), zeta-potential, particle size distribution, protein solubility and circular dichroism (CD). The results showed that when the storage temperature decreased, H0, zeta-potential absolute value and EA declined significantly (p<0.05), accompanied by a significant increase in particle size distribution (p<0.05). Compared to the control (3.22±0.03), the H0 of hen egg yolks stored at 4 ℃ was 1.09±0.04. The changes of ES were not significant, while the protein solubility significantly (p<0.05) decreased merely under low temperature storage. From the results of circular dichroism, α-helix and β-sheets gradually descended, nevertheless random gradually ascended, when storage temperature elevated. Our study revealed that storage temperature had great impact on the emulsifying properties of egg yolks (p<0.05). Although hen eggs suffered from severer deterioration under high temperature storage, the EA of egg yolks stored at high temperature was higher than that stored at low temperature. These results provide a theoretical reference to the egg yolk product development when hen eggs are stored at different temperatures.

国家自然科学基金资助项目（31772043）；武汉市科技项目（20160201010079）；湖北文理学院共建研究开发项目（F51805）