贮藏过程中蛋黄蛋白质结构与功能特性变化  

Changes in Structure and Functional Properties of Egg Yolk Protein during Storage

作　　者：朱庆香 刘钰 牟俊臣 杨毅 王庆玲[1] ZHU Qingxiang;LIU Yu;MU Junchen;YANG Yi;WANG Qingling(College of Food Science and Technology,Shihezi University,Shihezi 832003,Xinjiang,China;Tumushuke Silk Road Camel Bell Trade Co.,Ltd.,Tumushuke 843900,Xinjiang,China)

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]图木舒克丝路驼铃商贸有限责任公司,新疆图木舒克843900

出　　处：《食品研究与开发》2025年第4期61-67,共7页Food Research and Development

基　　金：兵团科技创新人才计划(2023CB013);兵团指导性科技计划(2022ZD061)。

摘　　要：为明确贮藏过程中鸡蛋品质与蛋黄蛋白质结构的变化,该文将新鲜鸡蛋于(22±1)℃、相对湿度45%条件下贮藏28 d,探究贮藏过程中鸡蛋新鲜度、蛋黄蛋白质理化性质和加工特性的变化。研究结果表明:随贮藏时间(0~28 d)延长,鸡蛋哈氏单位和蛋黄指数明显下降,鸡蛋品质持续劣变。蛋黄蛋白质羰基含量明显增加、总巯基含量明显下降,表明蛋黄蛋白质的氧化反应持续进行。贮藏过程中,蛋黄蛋白质表面疏水性先上升至12.21后下降至7.23,二级结构则由有序向无序转变,蛋黄蛋白质结构被破坏。贮藏至14 d与21 d时,蛋黄乳化性能和起泡性能分别达到最优,贮藏对蛋黄凝胶性能的影响不显著(p>0.05)。综上,贮藏导致蛋黄蛋白质结构改变,进而改变蛋黄的加工性能。To clarify the changes in egg quality and yolk protein structure during storage,fresh eggs were stored for 28 d with a temperature of(22±1)℃ and relative humidity of 45%.The changes in egg freshness,physicochemical properties and processing characteristics of yolk protein during storage were investigated.It was found that with the prolongation of storage time(0-28 d),there was a significant decrease in the Haugh unit and yolk index of eggs and a continued deterioration in the quality of eggs.The carbonyl content of egg yolk protein increased significantly,but the total sulfhydryl content decreased significantly,indicating the ongo-ing oxidation reaction of egg yolk protein.During storage,the surface hydrophobicity of egg yolk protein went first up to 12.21 and then down to 7.23,with the secondary structure changing from order to disorder and the structure of egg yolk protein being destroyed.The emulsifying properties and foaming properties of egg yolk were optimal at 14 d and 21 d storage respectively and the effect of storage on the gel properties of egg yolk was not significant(p>0.05).In conclusion,storage leads to changes in the protein structure of egg yolk,which in turn changes the processing performance of egg yolk.

关 键 词：鸡蛋 贮藏 蛋黄 蛋白质 结构 功能 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]