Differences in protein composition and functional properties of egg whites from four chicken varieties  

作　　者：Ruihan Yu Yuan Chi Yanqiu Ma Yujie Chi Lifeng Wang 

机构地区：[1]College of Food Science,Northeast Agricultural University,Harbin,Heilongjiang,150030,China [2]College of Engineering,Northeast Agricultural University,Harbin,Heilongjiang,150030,China

出　　处：《Food Bioscience》2022年第2期934-941,共8页食品生物科学（英文）

基　　金：This work was supported by the China Agriculture Research System of MOF and MARA(CARS-40).

摘　　要：Egg white protein(EWP)is widely used in the food industry for its technological properties,which are affected by diet-and breed-related changes in its composition.Therefore,the objective of this study was to analyse the relationship between hen variety and the protein composition,functional characteristics,and physicochemical properties of egg white(EW)obtained from Black Bone(BB),Gushi(GS),Hy-Line(HY-LINE),and Harbin White(HW)chickens.The protein composition of EW was analysed by high performance liquid chromatography(HPLC),while the secondary structure of EWP was assessed by Raman spectroscopy.BB and GS EWs had significantly higher ovalbumin content(183.38 and 168.56μg/mL,respectfully)than HY-LINE and HW EWs(148.15 and 147.44μg/mL,respectfully)(p<0.05).In accordance with the higher ovalbumin content,BB and GS EWs possessed significantly better foaming and gel properties,along with greater sulfhydryl group and disulfide bond content in the EWPs,than HY-LINE and HW EWs(p<0.05).Additionally,the ovotransferrin,ovomucin,and lysozyme contents also differed significantly among EWs from the four varieties(p<0.05).Further,the EWPs possessed significant differences in amino acid(AA)content,including essential AAs,those contributing to egg flavour,and those associated with children’s growth and preterm infant health.In conclusion,differences in protein composition likely led to dissimilar functional and physicochemical properties among EWs obtained from different hen varieties,which could provide a reference for food production and genetic breeding of laying hens.

关 键 词：Egg white protein Protein content Functional and physicochemical properties High performance liquid chromatography 

分 类 号：TS201.4[轻工技术与工程—食品科学]