电渗析脱盐对咸鸭蛋蛋清理化性质的影响

doi:10.7506/spkx1002-6630-201307027

食品科学 ›› 2013, Vol. 34 ›› Issue (7): 129-134.doi: 10.7506/spkx1002-6630-201307027

电渗析脱盐对咸鸭蛋蛋清理化性质的影响

董华伟，何慧*，陈伯雍，赵宁宁，王真真

华中农业大学食品科学技术学院，湖北武汉 430070

收稿日期:2012-02-24 修回日期:2013-02-02 出版日期:2013-04-15 发布日期:2013-03-20
通讯作者: 何慧 E-mail:hehui@mail.hzau.edu.cn

Effect of Electrodialysis Desalination on Physicochemical Properties of Salted Duck Egg White

DONG Hua-wei，HE Hui*，CHEN Bo-yong，ZHAO Ning-ning，WANG Zhen-zhen

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2012-02-24 Revised:2013-02-02 Online:2013-04-15 Published:2013-03-20
Contact: HE Hui E-mail:hehui@mail.hzau.edu.cn

摘要/Abstract

摘要： 目的：为评估电渗析脱盐是否对鸭蛋清的功能性质和营养性有影响，研究经电渗析脱盐后鸭蛋清的部分理化性质变化。结果：脱盐后鸭蛋清的凝胶硬度在蛋白质量浓度较低时(5～8g/100mL)与鲜鸭蛋清相比无显著差异；当蛋白质量浓度为3～9g/100mL时，脱盐鸭蛋清的乳化活性及起泡性较咸鸭蛋清均有所提高，与鲜鸭蛋清相比，两者乳化活性相当，但其起泡性优于鲜鸭蛋清；SDS-PAGE、DSC及氨基酸分析表明，咸鸭蛋清脱盐前后蛋白质相对分子质量无明显变化；脱盐后的鸭蛋清与鲜鸭蛋清的氨基酸组成、热变性温度及颜色均十分接近。结论：经电渗析脱盐处理，鸭蛋清的理化性质影响不大，可作为良好的食品原辅料。

关键词: 鸭蛋清, 脱盐, 理化性质, 功能性质

Abstract: Purpose: The aim of this study was to evaluate the effect of electrodialysis desalination on functional and nutritious properties of duck egg white. Results: The gel hardness of desalted duck egg white was not significantly different from that of fresh one at lower protein level (5－8 g/100 mL). At a protein concentration of 3－9 g/100 mL, both emulsifying activity and foaming capacity of desalted duck egg white increased compared to those of salted eggs. In addition, the foaming capacity of desalted egg was better than that of fresh duck egg while no significant difference in the emulsifying activity was observed between them. SDS-PAGE, DSC and amino acid analysis revealed that the relative molecular mass of salted duck egg white before and after desalination remained constant. The amino acid composition, thermal denaturation temperature and color of desalted duck egg white were very close to those of fresh duck egg white. Conclusion: The functional and nutritious properties of salted duck egg white are little affected by electrodialysis desalination and thereby, can be used as a favorable food material and ingredient.

Key words: duck egg white, desalination, physico-chemical property, functional property

中图分类号:

TS253.9

董华伟，何慧*，陈伯雍，赵宁宁，王真真. 电渗析脱盐对咸鸭蛋蛋清理化性质的影响[J]. 食品科学, 2013, 34(7): 129-134.

DONG Hua-wei，HE Hui*，CHEN Bo-yong，ZHAO Ning-ning，WANG Zhen-zhen. Effect of Electrodialysis Desalination on Physicochemical Properties of Salted Duck Egg White[J]. FOOD SCIENCE, 2013, 34(7): 129-134.

参考文献

[1]YOSHINORI M.Recent advances in the understanding of egg white protein functionality[J].Trends in Food Science and Technology,1995,6:225-231
[2]THAMMARAT K, SOOTTAWAT B, WONNOP V.Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting[J].Food Chemistry,2009,112:560-569
[3]杨万根, 王璋, 徐玉娟等. 蛋清利用研究进展[J].食品科学,2009,30(23):456-459
[4]马美湖. 我国禽蛋产业发展现状及需解决的重大科技问题[J].华中农业大学学报,2010,(5):12-18
[5]何光伟. 电渗析过程的数学模拟的研究[D]. 天津: 天津大学, 2009
[6]何慧,董华伟, 赵宁宁. 一种咸蛋清的脱盐方法: 中国,201110409843.3[P],2011.12.15
[7]GUO Q, MU T H.Emulsifying properties of sweet potato protein: Effect of protein concentration and oil 25 fraction[J].Food Hydrocolloids,2011,25:98-106
[8]CHANG Y I, CHEN T C.Functional and gel characteristics of liquid whole egg as affected by pH alteration[J].Journal of Food Engineering,2000,45:237-241
[9]王学奎. 植物生理生化实验原理和技术[M]. 北京: 高等教育出版社, 2006: 183-185
[10]GB/T 5009.124-2003 食品中氨基酸的测定[S]. 北京: 中国标准出版社
[11]ESRA I, EMINE A E.Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums[J].Food Chemistry,2007,101:626-633
[12]SZE-TAO K W C, SATHE S K.Functional properties and in vitro digestibility of almond (Prunus dulcis L) protein isolate. [J].Food Chemistry,2000,69:153-160
[13]KINGSLEY K A, KWAKU A, XIONG Youling.Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt[J].Food Hydrocolloids,2009,23:72-81
[14]WILDE P J.Interfaces: their role in foam and emulsion behavior[J].Current Opinion in Colloid and Interface Science,2000,5:176-181
[15]谢笔钧. 食品化学[M]. 北京: 科学出版社, 2004: 275-291
[16]王明媚. 咸鸭蛋清的超滤脱盐及脱盐蛋清功能性质的研究[D]. 无锡: 江南大学, 2009
[17]Anón M C, LAMBALLERIE M, SPERONI F.Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins[J].Innovative Food Science and Emerging Technologies,2011,12(4):443-450
[18]THAMMARAT K, SOOTTAWAT B, WONNOP V.Effect of NaCl on thermal aggregation of egg white proteins from duck egg[J].Food Chemistry,2011,125:706-712

电渗析脱盐对咸鸭蛋蛋清理化性质的影响

Effect of Electrodialysis Desalination on Physicochemical Properties of Salted Duck Egg White

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	王丽波，高婧宇，李腾飞，李莲玉，刘博，张洪龑，杨昱，徐雅琴. 硒化蒲公英多糖的制备、结构表征及益生菌促增殖活性[J]. 食品科学, 2021, 42(7): 169-175.
[2]	翟一潭，柏玉香，李晓晓，王禹，邱立忠，卞希良，金征宇. 酶法改性淀粉颗粒的研究进展[J]. 食品科学, 2021, 42(7): 319-328.
[3]	张启月，张士凯，郗良卿，杜海云，吴澎. 不同提取方法对樱桃酒渣水溶性膳食纤维结构、理化与功能性质的影响[J]. 食品科学, 2021, 42(7): 98-105.
[4]	王存堂，高增明，姜辰昊，孔保华. 茶叶乙醇提取物对蜡质玉米淀粉回生性质的影响[J]. 食品科学, 2021, 42(6): 53-60.
[5]	鲁振杰，李娟，陈正行，李诚，李亚男. 麦麸阿拉伯木聚糖的羧甲基化改性及理化性质表征[J]. 食品科学, 2021, 42(6): 61-67.
[6]	周一鸣，杜丽娜，李云龙，周小理，陈智东. 高静水压和热处理对荞麦蛋白功能性质的影响[J]. 食品科学, 2021, 42(5): 77-83.
[7]	王晓杰，曲悦，刘晓兰，马瑞. 玉米肽的纳滤脱盐工艺及脱盐产物抗氧化活性[J]. 食品科学, 2021, 42(5): 39-45.
[8]	吴晓娟，王晓婵，张佳妮，沈佳丽，李依，金曼芹，吴伟. pH值碱性偏移结合热处理对米糠蛋白结构和功能性质的影响[J]. 食品科学, 2021, 42(4): 23-30.
[9]	彭常梅，方锐琳，赖敏，邓泽元，刘小如，李静. 不同提取方法对牡丹籽油品质的影响[J]. 食品科学, 2021, 42(3): 104-111.
[10]	刘昱迪，李佳美，王坤华，王小晶，徐怀德. 元宝枫籽蛋白的营养性及理化性质[J]. 食品科学, 2021, 42(2): 271-277.
[11]	陈盛楠，刘玉茜，刘梦肴，孙冀萱，杨瑞. 橙皮素与铁蛋白的共价相互作用及其对铁蛋白理化性质的影响[J]. 食品科学, 2021, 42(18): 1-6.
[12]	白琳，茹先古丽·买买提依明，王旭光，徐兵洁，阿不都乌甫尔·若孜，艾合买提江·艾海提. 5 种乳酸菌对库车小白杏发酵液理化性质及感官评价的影响[J]. 食品科学, 2021, 42(16): 83-88.
[13]	刘倩，范誉川，刘素诗，赵洁羽，魏涛. 米糠粕不溶性膳食纤维理化性质及对高脂大鼠肠道菌群的影响[J]. 食品科学, 2021, 42(15): 174-179.
[14]	陈卫军，刘东红，李云成，孟凡冰，刘达玉. 制备方法对乳清分离蛋白-绿原酸共价接枝物结构和功能性质的影响[J]. 食品科学, 2021, 42(13): 43-50.
[15]	方园，崔楠，代银银，刘素稳，常学东. 制备方法对山楂果胶理化特性的影响[J]. 食品科学, 2021, 42(11): 130-136.