鸡蛋贮藏过程中脂质氧化与内源酶活性的相关性  

Correlation between Lipid Oxidation and the Activity of Endogenous Enzymes during Egg Storage

作　　者：刘钰 赵孟斌 于浩坤 杨莉 吕兵 王庆玲[1] LIU Yu;ZHAO Mengbin;YU Haokun;YANG Li;LüBing;WANG Qingling(Food College,Shihezi University,Shihezi 832003,China)

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《食品科学》2020年第7期198-202,共5页Food Science

基　　金：国家创新创业计划训练项目(201810759049);石河子大学高层次人才启动项目(RCZX201525)。

摘　　要：为了阐明鸡蛋贮藏过程中蛋黄脂质氧化与内源酶活性的相关性,本研究在明确贮藏过程中鸡蛋脂质氧化变化规律的基础上,对蛋黄内源酶活力进行了动态监测。结果表明:随贮藏时间(0~60 d)延长,鸡蛋的脂质氧化程度不断加深,过氧化值快速上升后趋于平稳,丙二醛含量从0.22 nmol/mg增至2.70 nmol/mg;蛋黄总蛋白质量浓度呈现下降趋势,脂肪酶活力从1.78 U/g降至0.29 U/g,谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)和过氧化氢酶(catalase,CAT)活力呈现整体下降趋势,而总超氧化物歧化酶(total superoxide dismutase,T-SOD)活力则在贮藏20~50 d显著上升(从0.20 U/mg升至2.87 U/mg)(P<0.05)。相关性分析表明,脂质氧化指标与GSH-Px、脂肪酶、CAT活力显著负相关,而T-SOD活力则与脂质氧化程度正相关,表现出一定的抗氧化性能。In order to illustrate the correlation between lipid oxidation and the activity of endogenous enzymes in egg yolk during egg storage, lipid oxidation was evaluated by measuring the total protein concentration, malondialdehyde(MDA) content and peroxide value(POV), and the activity of the endogenous enzymes lipase, glutathione peroxidase(GSH-Px), catalase(CAT), and total superoxide dismutase(T-SOD) was dynamically monitored. The results showed that during the entire storage period of 60 days, the degree of lipid oxidation in eggs continued to increase, POV rose rapidly and then reached a plateau, MDA content increased from 0.22 to 2.70 nmol/mg, and total protein concentration showed a downward trend. Over this period, lipase activity decreased from 1.78 to 0.29 U/g, both GSH-Px and CAT activity showed an overall downward trend, while T-SOD activity increased significantly from day 20 to 50(from 0.20 to 2.87 U/mg)(P < 0.05). Correlation analysis showed that the lipid oxidation indexes were significantly negatively correlated with GSH-Px, lipase and CAT activity, but positively correlated with T-SOD activity, indicating antioxidant properties.

关 键 词：鸡蛋 贮藏 脂质氧化 内源酶 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]