贮藏条件对溏心蛋清凝胶特性影响及机制  

Effects of Storage Conditions on Gel Characteristics of Soft-Boiled Egg White and Underlying Mechanisms

作　　者：向聪 钟梦真 霍嘉颖 李述刚 马璐璐 XIANG Cong;ZHONG Mengzhen;HUO Jiaying;LI Shugang;MA Lulu(Department of Smart Agriculture Industry,Guangzhou Technician College,Guangzhou 510410,China;School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,China)

机构地区：[1]广州市技师学院智慧农业产业系,广东广州510410 [2]合肥工业大学食品与生物工程学院,安徽合肥230601

出　　处：《食品科学》2025年第5期281-291,共11页Food Science

基　　金：国家自然科学基金面上项目(32172226);“十四五”国家蛋鸡体系项目(JZ2024GQBK0161);泓星优鹑食品海安有限公司合作项目(W2022JSKF0564);安徽荣达食品有限公司合作项目(W2020JSKF0489);湖北宇祥畜禽有限公司合作项目(W2022JSKF0325);中央高校基本科研业务费专项(JZ2023HGQA0112)。

摘　　要：本研究将新鲜鸡蛋在4℃和25℃条件下贮藏0~12 d后加热制成溏心蛋,研究贮藏条件对蛋清凝胶特性的影响,并探索其内在机制。结果表明,随着贮藏时间的延长,蛋清凝胶的质构特性、β-折叠的含量和二硫键均呈现先上升后下降的趋势,均在9 d时达到最高值,其中二硫键是分子间的主要作用力。与0 d比,在4℃条件下贮藏9 d时的蛋清凝胶回复性、弹性、β-折叠含量和二硫键变化显著,分别提升16.7%、29.9%、16.1%和22.1%;而25℃-9 d条件下分别提高34.7%、32.4%、30.4%和25.7%,且微观结构的孔洞更均匀、细密。因此,25℃-9 d组具有最好的凝胶特性。蛋白质组学表明25℃-9 d组中黏蛋白5B丰度为4℃-9 d组的6.4倍、0 d组的11.4倍,可能是其具有更好热凝胶特性的主要原因。In this study,the effects and underlying mechanisms of storage conditions on the gel properties of soft-boiled egg white prepared from fresh eggs stored at 4 or 25℃for 0–12 days were investigated.The results showed that the texture properties,β-sheet content,and disulfide bond content of egg white gel initially increased and subsequently decreased with storage time,reaching the highest values after 9 days.Disulfide bonds served as the major intermolecular force.Compared with those of fresh samples,the resilience,springiness,β-sheet content,and disulfide bond content of soft-boiled egg white gels from eggs stored for 9 days increased by 16.7%,29.9%,16.1%and 22.1%for 4℃,and by 34.7%,32.4%,30.4%and 25.7%for 25℃,respectively,and the microstructure of the samples stored at 25℃for 9 days was more uniform and compact,so it had the best gel properties.Proteomics analysis showed that the abundance of mucin 5B in the 25℃/9 days group was 6.4 and 11.4 times higher than that of the 4℃/9 days group and the fresh sample,respectively.which may account for its enhanced thermogel properties.

关 键 词：贮藏条件 溏心蛋 蛋清热凝胶 蛋白质组学 黏蛋白5B 

分 类 号：TS253[轻工技术与工程—农产品加工及贮藏工程]