基于多维度视角的蛋清粉品质劣变机制解析

Analysis of the mechanism of quality deterioration in egg white powder based on multidimensional perspective

中文关键词:  蛋清粉  蛋白氧化  美拉德反应  品质劣变

英文关键词:egg white powder  protein oxidation  Maillard reaction  quality deterioration

中文摘要:

      目的 系统探究了蛋清粉在90 d加速贮藏[实验温度(37.0±0.5) ℃, 相对湿度(75±5)%]中的品质变化规律。方法 综合运用色泽分析、美拉德、傅里叶变换红外光谱(Fourier transform infrared spectroscopy, FTIR)、荧光光谱、扫描电子显微镜(scanning electron microscope, SEM)及气相色谱等技术, 对样品的理化性质、结构变化及挥发性成分进行系统表征。结果 随贮藏时间延长, 蛋清粉发生显著劣变: 色泽方面表现为加速褐变, L*持续降低(6.66±0.39)%。美拉德反应增强, 其特征产物不断积累, A294增加了(18.08±0.68)%, A420值增加(30.93±0.17)%, 表明蛋白质发生氧化。FTIR分析显示蛋白质二级结构发生重构。荧光强度增强进一步证实美拉德反应产物的生成。SEM显示贮藏过程中蛋清粉颗粒表面粗糙并发生聚集, 与溶解度等理化性质的下降密切相关。此外, 挥发性成分组成也呈现动态演变。结论 综合分析表明, 蛋清粉在加速贮藏过程中的品质劣变是美拉德反应、蛋白质氧化与结构变化共同作用的结果。本研究系统揭示了蛋清粉在加速贮藏的变质机制, 为优化其包装与贮藏策略、延长货架期提供了理论依据。

英文摘要:

      Objective To systematically investigate the quality changes of egg white powder during accelerated storage at 90 days, under experimental conditions of temperature (37.0±0.5) ℃ and relative humidity (75±5)%. Methods A comprehensive approach employing color analysis, Maillard reaction assessment, Fourier transform infrared spectroscopy (FTIR), fluorescence spectroscopy, scanning electron microscope (SEM) and gas chromatography was used to systematically characterize the physicochemical properties, structural changes and volatile components of the samples. Results The study revealed significant deterioration of egg white powder with prolonged storage: Accelerated browning manifested in color, with a continuous decrease in L* value (6.66%±0.39%). The Maillard reaction intensified, characterized by the accumulation of its signature products, with A295 values increasing by (18.08±0.68%) and the A420 increased by (30.93±0.17)%, indicating protein oxidation. FTIR analysis revealed a restructuring of the protein secondary structure. Enhanced fluorescence intensity further confirmed the formation of Maillard reaction products. SEM images showed that egg white powder particles became rough and aggregated during storage, closely related to the decline in physicochemical properties such as solubility. Additionally, the composition of volatile components exhibited dynamic evolution. Conclusion Comprehensive analysis indicates that quality deterioration of egg white powder during accelerated storage results from the combined effects of the Maillard reaction, protein oxidation and structural changes. This study systematically elucidates the deterioration mechanism of egg white powder under accelerated storage, providing theoretical basis for optimizing packaging and storage strategies to extend shelf life.