糖基化卵清蛋白的凝胶性与凝胶稳定性  

Gelling Properties and Stability of Glycated Egg White Protein

作　　者：胥伟[1] 迟玉杰[1] 孙强[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2012年第15期15-18,共4页Food Science

基　　金：国家自然科学基金项目(30871954)

摘　　要：以卵清蛋白为对照,以糖基化卵清蛋白为研究对象,研究二者所成凝胶在贮藏期间质构、持水性以及微观结构的变化。结果表明:糖基化卵清蛋白的凝胶硬度、弹性、凝聚性与持水性比卵清蛋白高146%、7%、24%和61%。4℃条件下贮藏180d时,糖基化卵清蛋白的凝胶硬度与凝聚性均降低2%,凝胶弹性与持水性增加1.3%、0.6%,卵清蛋白的凝胶硬度降低9%,凝胶弹性、凝聚性与持水性增加0.6%、3%和5.2%。在500倍扫描电子显微镜(SEM)下观察,糖基化卵清蛋白所成凝胶的结构较紧密、均匀,且随贮藏时间的延长无明显变化,而卵清蛋白所成凝胶的间隙较大,随贮藏时间的延长其空间结构变得更加疏松。研究结果证明,糖基化可以明显提高卵清蛋白的凝胶性与凝胶稳定性。The changes of texture,water-holding capacity and microstructure of native（EWP） and glycated（GWP） egg white proteins during storage were comparatively studied.The results showed that glycation resulted in an increase in the hardness,elasticity,cohesiveness,water-holding capacity of egg white proteins by 146%,7%,24% and 61% respectively.After storage at 4 ℃ for 180 days,both the gel hardness and cohesiveness of GWP decreased by 2%,and the springiness and water holding capacity of GWP increased by 1.3% and 0.6%,while the gel hardness of EWP decreased by 9%,and the springiness,cohesiveness and water-holding capacity of EWP increased by 0.6%,3% and 5.2% respectively.A compact and more uniform network with constant stability in the course of storage was observed in GWP gels under SEM（×500）,while gaps in EWP gel network were larger and the gel texture became looser with increasing storage time.These findings demonstrate that glycation is an effective method to improve the gelling properties and stability of EWP.

关 键 词：卵清蛋白 糖基化 凝胶性 凝胶结构 

分 类 号：S879.3[农业科学—畜牧兽医]