鸡蛋松花蛋腌制中蛋白质凝胶特性及颜色变化  

Changes in Protein Gel Characteristics and Colors of Preserved Eggs(Pidan)

作　　者：龙门[1] 宋野[2] 杜庆飞[1] 周頔[1] 蔡华珍[1] 詹歌[1] 

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239000 [2]南京农业大学国家肉品质量与安全控制工程技术研究中心,江苏南京210095

出　　处：《食品科学》2016年第3期75-80,共6页Food Science

基　　金：滁州学院科研启动基金项目(2014qd040);安徽省专业改造与新专业建设项目(2013zytz072);"十二五"国家科技支撑计划项目(2012BAD28B01)

摘　　要：以新鲜鸡蛋为原料,采用现代＂锌法＂腌制工艺加工鸡蛋松花蛋,并分析松花蛋内蛋白质凝胶变性、色差等随腌制时间的变化。结果表明：在腌制过程中,松花蛋内游离碱度、硬度、弹性、咀嚼性等显著上升,蛋白质凝胶能力逐渐降低（P〈0.05）,在腌制28 d后变化趋势逐渐稳定（P〉0.05）;松花蛋在腌制过程中蛋白质分解主要表现在腌制0~14 d,大于86.6 k D的蛋白质逐渐分解;随着松花蛋内碱度的增加,小分子肽类物质（14.3、10 k D）不断累积,蛋清及蛋黄内游离氨基酸含量显著降低（P〈0.05）,在腌制21~28 d后无明显的变化;腌制时间对鸡蛋松花蛋颜色变化有重要的影响,蛋清及蛋黄颜色变化与腌制时间、游离碱度及游离氨基酸含量成显著负相关;主要表现为在腌制过程中L＊、b＊值变化趋势与a＊值变化趋势相反,蛋清及蛋黄整体颜色变化（白度值）趋势成负相关。In this study, changes in chemical composition, gel characteristics and color of preserved chicken eggs were monitored during pickling for up to several weeks in the presence of 0.3% divalent cation （ZnC12）. The results showed that free alkalinity, hardness, elasticity, cohesiveness and chewiness increased significantly （P 〈 0.05）, and gelation capacity became lower （P 〈 0.05） during the first 28 days of pickling, all of which tended to be stable as pickling went on （P 〉 0.05）. Most protein （〉 86.6 kD） was degraded in the first 14 days of pickling. As the alkalinity of preserved eggs increased, small- molecule peptides （14.3 and 10 kD） accumulated continuously, and the total free amino acid content significantly decreased （P 〈 0.05）. In contrast, protein degradation did not continue to occur as the pickling period was prolonged from 21 days to 28 days. L＊ and b＊ values of preserved eggs changed in a manner opposite to a＊ value. Changes in the color of egg white and yolk were significantly negatively correlated to pickling time, free alkalinity and free amino acid content, respectively. Furthermore, a negative correlation was also seen between changes in whiteness values of egg white and yolk.

关 键 词：鸡蛋松花蛋 蛋白质分解 凝胶特性 色差 

分 类 号：TS206.4[轻工技术与工程—食品科学]