低盐小包装咸蛋腌制过程中理化指标及蛋清蛋黄凝胶变化

Physicochemical indicators and gel changes of egg white and egg yolk during the pickling process of low-salt small-package salted eggs

中文关键词:  关键词：低盐  凝胶变化  理化指标  蛋白质二级结构  

英文关键词:low salt  gel change  physicochemical indicators  protein secondary structure

中文摘要:

      目的 研究小包装腌制低盐咸蛋的理化指标以及蛋清蛋黄凝胶变化。方法 本研究使用前期工作筛选出的低盐小包装咸蛋最佳工艺配方腌制咸蛋, 使用钾盐替代部分钠盐再加入白酒、香辛料采用小包装腌制咸鸡蛋, 检测在盐分作用下蛋清蛋黄凝胶变化部分的蛋白质相关指标的变化。结果 低盐小包装咸蛋蛋黄蛋白质离子键在腌制第14 d时含量升高最高达到122.47 mg/100 g之后下降, 疏水作用的含量呈先上升后下降的趋势, 新鲜蛋黄疏水作用含量由7.95 mg/100 g在腌制21 d上升至16.62 mg/100 g, 氢键、二硫键含量下降, 蛋黄游离巯基呈先上升后下降趋势, β-折叠与β-转角均呈上升趋势, α-螺旋结构含量下降, 低密度脂蛋白含量由0.211 mmol/g下降至0.110 mmol/g; 与新鲜蛋清相比, 腌制后蛋清弛豫时间结合水变化不显著, 不易流动的水显著下降, 自由水则显著上升(P<0.05), 蛋清α-螺旋含量由20.36%逐渐下降16.33%, β-折叠与β-转角均呈先上升后下降趋势, 无规则卷曲变化不大。结论 盐分的进入改变了蛋清蛋黄结构, 蛋黄颗粒更加紧密油脂渗出出现交联作用, 蛋清自由水增多, 空间结构发生变化, 蛋白分子结构展开, 导致蛋清稀化。

英文摘要:

      Objective To study the physicochemical indicators of low-salt salted eggs in small packages and its gelation changes of egg white and egg yolk. Methods This study used the optimal process formula for low-salt salted eggs in small packages selected in previous work to pickle salted eggs. Replace some of the sodium salt with potassium salt, add Baijiu, spices, and use small packaging to pickle salted eggs. The changes in protein-related indicators of the gelation changes of egg white and egg yolk under the action of salt were detected. Results The content of ionic bonds in the egg yolk protein of low-salt salted eggs in small packages increased to a maximum of 122.47 mg/100 g on the 14th day of pickling and then decreased. The content of hydrophobic interactions showed a trend of first increasing and then decreasing. The hydrophobic interaction content of fresh egg yolks increased from 7.95 mg/100 g to 16.62 mg/100 g after 21 days of pickling. The content of hydrogen bonds and disulfide bonds decreased, and the free sulfhydryl groups in the egg yolk showed a trend of first increasing and then decreasing. Both β-pleated sheets and β-turns showed an upward trend, while the content of α-helical structure decreased. The content of low-density lipoprotein decreased from 0.211 mmol/g to 0.110 mmol/g. Compared with fresh egg whites, the relaxation time and bound water changes of pickled egg white were not significant, the immobile water significantly decreased, and the free water significantly increased (P<0.05). The α-helical content of egg white gradually decreased from 20.36% to 16.33%, both β-pleated sheets and β-turns exhibited a trend of first increasing and then decreasing, and the random coil changes were not significant. Conclusion The introduction of salt alters the structure of egg white and egg yolk, causing the egg yolk particles to become more compact, oil to seep out, and cross-linking to occur. The free water in egg whites increases, the spatial structure changes, and the protein molecular structure unfolds, leading to the thinning of egg whites.