食盐诱导的蛋黄凝聚行为研究进展  

Research Progress in the Aggregation Behavior of Egg Yolk Induced by Salt

作　　者：徐丽兰 赵燕[2] 徐明生[1] 姚瑶[1] 涂勇刚[1] Xu Lilan;Zhao Yan;Xu Mingsheng;Yao Yao;Tu Yonggang(Jiangxi Agricultural University, None hang 330045;State Key Laboratory of Food Science and Technology, None hang University, None hang 330047)

机构地区：[1]江西农业大学食品科学与工程学院,南昌330045 [2]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国食品学报》2019年第3期317-325,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31760467)

摘　　要：咸蛋由食盐腌制而成,是深受青睐的一种大宗传统蛋制品。在高盐的胁迫作用下蛋黄蛋白质-脂肪乳化体系失稳并重构凝聚,其凝聚状态是表征咸蛋成熟程度的重要指标之一。明确食盐诱导作用下蛋黄凝聚机制对降低咸蛋食盐含量至关重要。本文在阐述蛋黄凝聚行为的基础上,重点综述在食盐作用下蛋黄凝胶形成过程中物化特性和微观结构变化及其内在分子凝聚机制的研究进展,为咸蛋的品质控制及低盐化工艺改进提供参考。Salted eggs are a kind of traditional Chinese egg product, which have earned consumers love. It is mainly pickled by salt. The emulsification system of yolk protein-lipid lost stability and reconstruct aggregation with a high salt concentration. Yolk aggregation status is one of the important indicators of representing the degree of salted egg maturation. Therefore, to clarify the aggregation mechanism of yolk induced by salt is crucial to reduce the salt content in salted egg. The yolk aggregation behavior is elaborated in this paper firstly. Then, the research progress of physicochemical properties and microstructure changes, as well as their intrinsic molecular of aggregation mechanism in the formation of egg yolk gel induced by salt were emphatically introduced. This review was to provied a reference for quality control on salted egg and improvement of processing technology for low-salt products.

关 键 词：蛋黄 食盐诱导 凝聚 脂蛋白 微观结构 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]