不同贮藏条件下鸡蛋清中主要蛋白质特性的变化

Characteristic change of main proteins in egg-white at different storage condi-tions

中文关键词:  贮藏条件  鸡蛋清  卵白蛋白  卵黏蛋白  溶菌酶

英文关键词:storage conditions  egg-white  ovalbumin  ovomucin  lysozyme

中文摘要:

      目的 探讨贮藏条件对鸡蛋品质的影响及品质变化机制。方法 研究25 ℃室温贮藏、4 ℃冷藏及50%CO2+9%O2+41%N2三元气体包装室温贮藏条件下, 鸡蛋清卵白蛋白、卵黏蛋白、溶菌酶的品质变化。结果 实验结果表明: 在35 d贮藏期间, 室温组蛋清S-卵白蛋白含量从初始值14.867%迅速增至94.345%; 卵黏蛋白含量从2.931 mg/g降至0.341 mg/g; 溶菌酶含量从1.488 mg/mL增加到4.851 mg/mL, 溶菌酶活力从30166.7 U/mL降低到15933.3 U/mL。冷藏组和气调组均能有效降低卵白蛋白N-构型向S-构型转化的速度, 降低S-卵白蛋白含量(P<0.01); 抑制卵黏蛋白分解, 保持卵黏蛋白含量(P<0.01), 阻止溶菌酶变性和卵黏蛋白-溶菌酶复合体解离, 保持溶菌酶含量(P<0.01), 并维持溶菌酶活力(P<0.01), 三者综合作用可以减缓蛋清稀化的进程。结论 4 ℃冷藏和气调包装室温贮藏均能保持蛋清蛋白质的特性。

英文摘要:

      Objective To study the influence of storage conditions on egg quality and get the mechanism of quality change. Methods Properties of egg-white ovalbumin, ovomucin and lysozyme were analyzed during storage at 25 ℃, 4 ℃ and modified atmosphere packaging (MAP) with gas concentration of 50% CO2+9% O2+41% N2. Results It showed that at 25 ℃, the content of S-ovalbumin and lysozyme increased from 14.867% to 94.345%, and 1.488 to 4.851 mg/mL, respectively, while ovomucin content and lysozyme activity reduced from 2.931 to 0.341 mg/g, and 30166.7 to 15933.3 U/mL, respectively. At 4 ℃ and 25 ℃ MAP, the conversion rate of N-ovalbumin to S-ovalbumin was significantly slowed(P<0.01), the decomposition of ovomucin was inhibited(P<0.01) and the denaturation of lysozyme and separation of ovomucin-lysozyme complex were all prevented (P<0.01). Moreover, lysozyme activity was well maintained (P<0.01), the desaturation of egg white was alleviated by synthetic action of above. Conclusion The storage conditions of 4 ℃ and 25 ℃ MAP (50% CO2+9% O2+41% N2) can maintain a good quality of egg white.