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

doi:10.3969/j.issn.1004-1524.2021.03.18

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (3): 526-533.DOI: 10.3969/j.issn.1004-1524.2021.03.18

• Food Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

TS205

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.

Figures/Tables 6

References 31

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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

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

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