常温贮藏期间鸡蛋清流变特性和蛋白质成分的变化

doi:10.3969/j.issn.1004-1524.2021.03.18

浙江农业学报 ›› 2021, Vol. 33 ›› Issue (3): 526-533.DOI: 10.3969/j.issn.1004-1524.2021.03.18

常温贮藏期间鸡蛋清流变特性和蛋白质成分的变化

杨晓盼, 刘丽莉^*(), 黄正迪, 李媛媛, 郝威铭, 张孟军, 史胜娟

河南科技大学食品与生物工程学院,食品加工与安全国家级教学示范中心,食品原料河南省工程技术研究中心,食品加工与质量安全控制河南省国际联合实验室,河南洛阳 471023

收稿日期:2020-08-14 出版日期:2021-04-02 发布日期:2021-03-25
通讯作者: 刘丽莉
作者简介:*, 刘丽莉,E-mail: yangliuyilang@126.com
杨晓盼(1994—),女,河南汝州人,硕士研究生,研究方向为食品生物技术。E-mail: yxp58166@163.com
基金资助:
国家自然科学基金(U1704114);河南省重点科技攻关项目(182102110346);河南省重大科技专项(161100110900)

Changes of rheological properties and proteins components of egg albumin during storage at room temperature

YANG Xiaopan, LIU Lili^*(), HUANG Zhengdi, LI Yuanyuan, HAO Weiming, ZHANG Mengjun, SHI Shengjuan

National Experimental Teaching Demonstration Center for Food Processing and Security, Henan Engineering Technology Research Center for Food Ingredients, Henan International Joint Laboratory for Food Processing and Quality Safety Control, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China

Received:2020-08-14 Online:2021-04-02 Published:2021-03-25
Contact: LIU Lili

摘要/Abstract

摘要：

以鸡蛋清为原料,探究在25 ℃贮藏期间蛋清中主要蛋白质含量和流变特性等指标的变化。结果表明:随着贮藏时间延长,卵黏蛋白含量显著(P<0.05)降低;S-卵白蛋白含量显著(P<0.05)增加,至28 d时含量达到(92.99±0.81)%;溶菌酶含量呈现显著(P<0.05)的先升高后降低的趋势,但其活力趋于下降。随着蛋白质含量的变化,蛋清的起泡性和乳化性呈现显著(P<0.05)的先增高后降低的变化,而泡沫稳定性和乳化稳定性则显著(P<0.05)降低。贮藏过程中蛋清的热变性温度与热焓值逐渐增高。在贮藏前期,蛋清的表观黏度增加,贮能模量(G')>耗能模量(G″),表现为流体的弹性性质;在贮藏后期,蛋清的表观黏度减小,G'<G″,呈现黏性特征。该研究可为进一步深入探究蛋清的稀化现象提供理论基础。

关键词: 流变特性, 蛋白含量, 功能特性, 常温贮藏

Abstract:

In order to explore the effect of storage at room temperature on rheological properties and proteins components of egg albumin, the main proteins contents and rheological properties of egg albumin were measured when the egg was stored at 25 ℃ for 28 d. The results showed that with the prolonged storage time, the content of ovomucin decreased significantly (P<0.05), while the content of S-ovalbumin increased significantly (P<0.05), reaching (92.99±0.81)% at 28 d. Lysozyme content showed a significant (P<0.05) trend of first increasing and then decreasing, yet its activity exhibited decreasing tendency. With the change of proteins contents, the foaming and emulsifying properties of egg albumin significantly (P<0.05) increased first and then decreased, while the foam stability and emulsion stability decreased significantly (P<0.05). The thermal denaturation temperature and enthalpy value of the egg albumin increased gradually during the storage. In the early stage of storage, the apparent viscosity of the egg albumin increased, and the energy storage modulus value (G') was higher than energy consumption modulus value (G″), which showed the elastic properties of the fluid. In the late stage of storage, the apparent viscosity decreased, and the G' was smaller than G″, which showed the characteristics of viscosity. These findings provided a theoretical basis for further research on the thinning of egg albumin.

Key words: rheological properties, protein content, functional properties, storage at room temperature

中图分类号:

TS205

杨晓盼, 刘丽莉, 黄正迪, 李媛媛, 郝威铭, 张孟军, 史胜娟. 常温贮藏期间鸡蛋清流变特性和蛋白质成分的变化[J]. 浙江农业学报, 2021, 33(3): 526-533.

YANG Xiaopan, LIU Lili, HUANG Zhengdi, LI Yuanyuan, HAO Weiming, ZHANG Mengjun, SHI Shengjuan. Changes of rheological properties and proteins components of egg albumin during storage at room temperature[J]. Acta Agriculturae Zhejiangensis, 2021, 33(3): 526-533.

图/表 6

参考文献 31

[1]	吉小凤, 杨华, 汪建妹 , 等. 贮藏环境对鸡蛋新鲜度的影响及鲜鸡蛋货架期预测模型构建研究[J]. 农产品质量与安全, 2018 ( 2):59-65.
	JI X F, YANG H, WANG J M , et al. Influence of storage environment on the freshness of eggs and build-up of prediction model of fresh egg shelf life[J]. Quality and Safety of Agro-Products, 2018 ( 2):59-65.(in Chinese)
[2]	于滨, 王喜波 . 贮藏条件与禽蛋品质的相关性研究[J]. 食品科技, 2012,37(6):64-68.
	YU B, WANG X B . Correlation between storage conditions and quality attributes of egg[J]. Food Science and Technology, 2012,37(6):64-68.(in Chinese with English abstract)
[3]	李红, 易建中, 王家豪 , 等. 鸡蛋储存时间对蛋清溶菌酶活性和蛋品质影响研究[J]. 上海畜牧兽医通讯, 2016 ( 3):2-4.
	LI H, YI J Z, WANG J H , et al. Study on the effect of egg storage time on egg white lysozyme activity and egg quality[J]. Shanghai Journal of Animal Husbandry and Veterinary Medicine, 2016 ( 3):2-4.(in Chinese)
[4]	王晓翠, 武书庚, 张海军 , 等. 鸡蛋蛋清品质营养调控的研究进展[J]. 动物营养学报, 2019,31(4):1491-1498.
	WANG X C, WU S G, ZHANG H J , et al. Nutritional modulation of egg albumen quality of laying hens: a review[J]. Chinese Journal of Animal Nutrition, 2019,31(4):1491-1498.(in Chinese with English abstract)
[5]	方军 . 鸡蛋孵化早期蛋清抗微生物特点及其作用机制[D]. 武汉: 华中农业大学, 2012.
	FANG J . Antimicrobial properties and mechanisms of action of egg albumen collected from the early incubation stages[D]. Wuhan: Huazhong Agricultural University, 2012. (in Chinese with English abstract)
[6]	DRABIK K, CHABROSZEWSKA P, VASIUKOV K , et al. Glycerin as a factor for moderating quality changes in table eggs during storage[J]. Archives Animal Breeding, 2018,61(3):285-292.
[7]	WANG J, GU L P, SU Y J , et al. Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage[J]. Journal of the Science of Food and Agriculture, 2020,100(7):2873-2879. DOI URL PMID
[8]	毕海丹, 崔旭海, 于滨 , 等. 循环冻融对蛋清蛋白性质的影响[J]. 食品科学, 2018,39(6):51-56.
	BI H D, CUI X H, YU B , et al. Effect of freeze-thaw cycles on properties of hen egg white proteins[J]. Food Science, 2018,39(6):51-56.(in Chinese with English abstract)
[9]	郭奇玥, 景程茜, 庞博 , 等. 大豆蛋白脂肪模拟物的工艺研究[J]. 中国调味品, 2020,45(3):38-41.
	GUO Q Y, JING C X, PANG B , et al. Research on process of soybean protein fat analogue[J]. China Condiment, 2020,45(3):38-41.(in Chinese with English abstract)
[10]	JIANG Y W, JIA J, XIONG D D , et al. Effects of short-term fermentation with lactic acid bacteria on egg white: characterization, rheological and foaming activities[J]. Food Hydrocolloids, 2020,101:105507.
[11]	刘美玉, 任发政, 连昭慧 , 等. 不同贮藏条件下鸡蛋清中主要蛋白质特性的变化[J]. 食品安全质量检测学报, 2015,6(11):4468-4474.
	LIU M Y, REN F Z, LIAN Z H , et al. Characteristic change of main proteins in egg-white at different storage conditions[J]. Journal of Food Safety & Quality, 2015,6(11):4468-4474.(in Chinese with English abstract)
[12]	黄群 . S-卵白蛋白与鸡蛋鲜度相关性及其纯化、性质研究[D]. 武汉: 华中农业大学, 2012.
	HUANG Q . Study on the correlation between S-ovalbumin and egg freshness, and the purification and characteristics of S-ovalbumin[D]. Wuhan: Huazhong Agricultural University, 2012. (in Chinese with English abstract)
[13]	王晶 . 鸡蛋贮藏期间三种蛋白质结构与功能性质的变化研究[D]. 武汉: 华中农业大学, 2014.
	WANG J . Structural and functional changes of three proteins in egg white during storage[D]. Wuhan: Huazhong Agricultural University, 2014. (in Chinese with English abstract)
[14]	李弓中, 赵英, 王俊彤 , 等. 超声处理对蛋清蛋白结构性质及蛋清液起泡性的影响[J]. 食品科学, 2019,40(9):68-75.
	LI G Z, ZHAO Y, WANG J T , et al. Effect of ultrasonic treatment on protein structure and physicochemical and foaming properties of liquid egg white[J]. Food Science, 2019,40(9):68-75.(in Chinese with English abstract)
[15]	王雪莹, 刘建学, 韩四海 , 等. 板栗糊饮料流变学特性研究[J]. 食品工业科技, 2019,40(17):79-83.
	WANG X Y, LIU J X, HAN S H , et al. Rheological properties of chestnut paste beverage[J]. Science and Technology of Food Industry, 2019,40(17):79-83.(in Chinese with English abstract)
[16]	PANAITE T D, M$\breve{A}$D$\breve{A}$LINA IUGA S M, VLAICU P A. Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet [J]. Emirates Journal of Food and Agriculture, 2019,31(4):304.
[17]	OMANA D A, LIANG Y, KAV N N V, et al. Proteomic analysis of egg white proteins during storage[J]. Proteomics, 2011,11(1):144-153. DOI URL PMID
[18]	付丹丹, 王巧华, 马美湖 , 等. 贮藏期鸡蛋新鲜度指标与S-卵白蛋白含量的相关关系[J]. 食品科学, 2018,39(19):1-6.
	FU D D, WANG Q H, MA M H , et al. Correlation analysis between egg freshness indexes and S-ovalbumin content during storage[J]. Food Science, 2018,39(19):1-6.(in Chinese with English abstract)
[19]	王晶, 马美湖 . 鸡蛋贮藏过程中蛋白质的变化机理及其研究方法[J]. 中国家禽, 2013,35(3):46-48.
	WANG J, MA M H . The mechanism and research methods of protein changes during egg storage[J]. China Poultry, 2013,35(3):46-48.(in Chinese)
[20]	郑少明, 林丽, 潘晖 , 等. DSC定量分析纤维素纤维与涤纶混纺织物[J]. 针织工业, 2019 ( 4):70-72.
	ZHENG S M, LIN L, PAN H , et al. DSC based quantitative analysis of cellulose and polyester blend fabric[J]. Knitting Industries, 2019 ( 4):70-72.(in Chinese with English abstract)
[21]	赵金红, 白洁, 张清 , 等. 基于差示扫描量热法研究喷雾干燥鸡蛋全粉热转变温度[J]. 食品科学, 2019,40(15):142-147.
	ZHAO J H, BAI J, ZHANG Q , et al. Thermal transition temperatures of spray-dried whole egg determined by differential scanning calorimetry[J]. Food Science, 2019,40(15):142-147.(in Chinese with English abstract)
[22]	刘丽莉, 代晓凝, 杨晓盼 , 等. 喷雾冷冻干燥对鸡蛋清蛋白结构和特性的影响[J]. 食品与机械, 2020,36(1):30-35.
	LIU L L, DAI X N, YANG X P , et al. Effect of spray freeze drying on the structure and properties of egg white protein[J]. Food & Machinery, 2020,36(1):30-35.(in Chinese with English abstract)
[23]	邹咪, 郭全友, 汤嘉慧 , 等. 两种养殖模式下大黄鱼肌原纤维蛋白流变学特征研究[J]. 食品与发酵工业, 2020,46(2):61-65.
	ZOU M, GUO Q Y, TANG J H , et al. Rheological study of large yellow croaker myofibrillar protein in two farmed modes[J]. Food and Fermentation Industries, 2020,46(2):61-65.(in Chinese with English abstract)
[24]	黄群, 马美湖, 蔡朝霞 , 等. S-构型转化对卵白蛋白微观结构的影响[J]. 光谱学与光谱分析, 2011,31(12):3319-3322. PMID
	HUANG Q, MA M H, CAI Z X , et al. Effect of S-configuration transformation on the microstructure of ovalbumin[J]. Spectroscopy and Spectral Analysis, 2011,31(12):3319-3322. (in Chinese with English abstract) URL PMID
[25]	汪吴晶 . 四种蛋清蛋白质的相互作用及对蛋清品质和致敏性的影响[D]. 南昌: 南昌大学, 2019.
	WANG W J . Interaction of four egg white proteins and their effects on the quality and allergenicity of egg white proteins[D]. Nanchang: Nanchang University, 2019. (in Chinese with English abstract)
[26]	刘冉, 曾庆华, 王振宇 , 等. 超声波处理对大豆分离蛋白凝胶流变性和凝胶形成的影响[J]. 食品工业科技, 2020,41(21):87-92.
	LIU R, ZENG Q H, WANG Z Y , et al. Effects of ultrasonic treatment on gel rheological properties and gel formation of soybean protein isolate[J]. Science and Technology of Food Industry, 2020,41(21):87-92.(in Chinese with English abstract)
[27]	蔡路昀, 马帅, 曹爱玲 , 等. 不同部位鲽鱼皮酸溶性胶原蛋白的提取及其特性[J]. 食品科学, 2017,38(11):52-58.
	CAI L Y, MA S, CAO A L , et al. Extraction and characterization of collagens from different skins of flounder (Pleuronichthys cornutus)[J]. Food Science, 2017,38(11):52-58.(in Chinese with English abstract)
[28]	WALAYAT N, XIONG Z Y, XIONG H G , et al. The effectiveness of egg white protein and β-cyclodextrin during frozen storage: functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus[J]. Food Hydrocolloids, 2020,105:105842.
[29]	许学勤, 朱巧力, 徐莹秋 . 芒果浓缩汁的流变学特性[J]. 食品与生物技术学报, 2011,30(1):32-36.
	XU X Q, ZHU Q L, XU Y Q . The rheological properties of mango concentrates[J]. Journal of Food Science and Biotechnology, 2011,30(1):32-36.(in Chinese with English abstract)
[30]	ZHOU X X, CHEN T, LIN H H , et al. Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols[J]. Food Hydrocolloids, 2019,90:82-89.
[31]	白喜婷, 朱文学, 马怡童 , 等. 超声波处理对全蛋液流变特性的影响[J]. 食品与机械, 2019,35(7):51-57.
	BAI X T, ZHU W X, MA Y T , et al. Effect of ultrasonic treatment on the rheological properties of liquid whole egg[J]. Food & Machinery, 2019,35(7):51-57.(in Chinese with English abstract)

贮藏时间 Storage time/d	卵黏蛋白含量 Ovomucin content/ (mg·g^-1)	S-卵白蛋白含量 S-ovalbumin content/%	溶菌酶含量 Lysozyme content/ (mg·mL^-1)	溶菌酶活力 Lysozyme activity/ (U·mL^-1)
0	3.07±0.15 a	21.03±0.23 h	3.23±0.07 b	30 552±228 a
4	2.74±0.14 b	36.53±0.38 g	3.40±0.11 a	30 465±199 a
8	2.35±0.14 c	51.20±0.46 f	3.41±0.17 a	30 215±175 a
12	2.08±0.13 d	63.13±0.43 e	3.02±0.18 c	27 371±163 b
16	1.75±0.11 e	71.42±0.58 d	2.87±0.12 d	22 103±112 f
20	1.50±0.10 f	85.92±0.55 c	2.75±0.14 d	22 915±138 e
24	1.04±0.09 g	88.92±0.72 b	2.53±0.08 e	23 227±121 d
28	0.57±0.07 h	92.99±0.81 a	2.35±0.05 f	25 494±118 c

贮藏时间 Storage time/d	卵黏蛋白含量 Ovomucin content/ (mg·g^-1)	S-卵白蛋白含量 S-ovalbumin content/%	溶菌酶含量 Lysozyme content/ (mg·mL^-1)	溶菌酶活力 Lysozyme activity/ (U·mL^-1)
0	3.07±0.15 a	21.03±0.23 h	3.23±0.07 b	30 552±228 a
4	2.74±0.14 b	36.53±0.38 g	3.40±0.11 a	30 465±199 a
8	2.35±0.14 c	51.20±0.46 f	3.41±0.17 a	30 215±175 a
12	2.08±0.13 d	63.13±0.43 e	3.02±0.18 c	27 371±163 b
16	1.75±0.11 e	71.42±0.58 d	2.87±0.12 d	22 103±112 f
20	1.50±0.10 f	85.92±0.55 c	2.75±0.14 d	22 915±138 e
24	1.04±0.09 g	88.92±0.72 b	2.53±0.08 e	23 227±121 d
28	0.57±0.07 h	92.99±0.81 a	2.35±0.05 f	25 494±118 c

贮藏时间 Storage time/d	起泡性 Foaming/%	泡沫稳定性 Foam stability/%	乳化性 Emulsifying	乳化稳定性 Emulsion stability/min
0	12.67±0.20 b	75.64±1.26 a	0.47±0.02 d	16.58±0.94 a
4	12.71±0.21 b	75.31±1.23 ab	0.48±0.01 c	16.28±0.97 b
8	13.30±0.19 a	74.85±1.13 b	0.50±0.01 b	13.63±0.85 c
12	11.06±0.18 c	71.33±1.05 c	0.55±0.02 a	12.38±0.79 d
16	10.42±0.16 d	60.28±1.01 d	0.50±0.01 b	11.90±0.76 e
20	9.99±0.14 e	59.78±0.97 e	0.43±0.01 e	11.50±0.68 f
24	9.29±0.14 f	55.09±0.95 f	0.38±0.01 f	11.03±0.59 h
28	8.51±0.09 g	48.03±0.84 g	0.22±0.01 g	11.20±0.58 g

贮藏时间 Storage time/d	起泡性 Foaming/%	泡沫稳定性 Foam stability/%	乳化性 Emulsifying	乳化稳定性 Emulsion stability/min
0	12.67±0.20 b	75.64±1.26 a	0.47±0.02 d	16.58±0.94 a
4	12.71±0.21 b	75.31±1.23 ab	0.48±0.01 c	16.28±0.97 b
8	13.30±0.19 a	74.85±1.13 b	0.50±0.01 b	13.63±0.85 c
12	11.06±0.18 c	71.33±1.05 c	0.55±0.02 a	12.38±0.79 d
16	10.42±0.16 d	60.28±1.01 d	0.50±0.01 b	11.90±0.76 e
20	9.99±0.14 e	59.78±0.97 e	0.43±0.01 e	11.50±0.68 f
24	9.29±0.14 f	55.09±0.95 f	0.38±0.01 f	11.03±0.59 h
28	8.51±0.09 g	48.03±0.84 g	0.22±0.01 g	11.20±0.58 g

指标 Index	起泡性 Foaming		泡沫稳定性 Foam stability		乳化性 Emulsifying		乳化稳定性 Emulsion stability
指标 Index	r	P	r	P	r	P	r	P
卵黏蛋白含量Ovomucin content	0.94	<0.01	0.96	<0.01	0.75	0.03	0.91	<0.01
S-卵白蛋白含量S-ovalbumin content	-0.90	<0.01	-0.90	<0.01	-0.58	0.13	-0.97	<0.01
溶菌酶含量Lysozyme content	0.99	<0.01	0.97	<0.01	0.77	0.03	0.82	0.01

常温贮藏期间鸡蛋清流变特性和蛋白质成分的变化

Changes of rheological properties and proteins components of egg albumin during storage at room temperature

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 6

参考文献 31

相关文章 4

编辑推荐

Metrics

本文评价

[1]	吴卫成, 戴建波, 曹艳, 夏其乐, 陈剑兵, 孟祥河. 物理改性对甘薯皮膳食纤维含量、多糖组成及其结构的影响[J]. 浙江农业学报, 2020, 32(3): 490-498.
[2]	张翰卿, 刘瑞玲, 吴伟杰, 邓尚贵, 郜海燕, 陈杭君. 苹果多酚对鲜切莲藕品质及褐变的影响[J]. 浙江农业学报, 2019, 31(9): 1549-1554.
[3]	杨莹, 韩延超, 郜海燕, 陈杭君, 吴伟杰, 邓尚贵. 干燥方式对救心菜品质的影响[J]. 浙江农业学报, 2018, 30(6): 1050-1055.
[4]	俞建峰, 赵江, 陈海英, 夏晓露, 崔政伟. 胡萝卜片微波干燥均匀性研究[J]. 浙江农业学报, 2018, 30(4): 656-660.