鸡蛋松花蛋腌制中蛋白质凝胶特性及颜色变化

doi:10.7506/spkx1002-6630-201603015

食品科学

鸡蛋松花蛋腌制中蛋白质凝胶特性及颜色变化

龙门1，宋野2，杜庆飞1，周頔1，蔡华珍1，詹歌1,*

1.滁州学院生物与食品工程学院，安徽滁州 239000；
2.南京农业大学国家肉品质量与安全控制工程技术研究中心，江苏南京 210095

出版日期:2016-02-15 发布日期:2016-02-26

Changes in Protein Gel Characteristics and Colors of Preserved Eggs (Pidan)

LONG Men1, SONG Ye2, DU Qingfei1, ZHOU Di1, CAI Huazhen1, ZHAN Ge1,*

1. School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China;
2. National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China

Online:2016-02-15 Published:2016-02-26

摘要/Abstract

摘要：

以新鲜鸡蛋为原料，采用现代“锌法”腌制工艺加工鸡蛋松花蛋，并分析松花蛋内蛋白质凝胶变性、色差等随腌制时间的变化。结果表明：在腌制过程中，松花蛋内游离碱度、硬度、弹性、咀嚼性等显著上升，蛋白质凝胶能力逐渐降低（P＜0.05），在腌制28 d后变化趋势逐渐稳定（P＞0.05）；松花蛋在腌制过程中蛋白质分解主要表现在腌制0～14 d，大于86.6 kD的蛋白质逐渐分解；随着松花蛋内碱度的增加，小分子肽类物质（14.3、10 kD）不断累积，蛋清及蛋黄内游离氨基酸含量显著降低（P＜0.05），在腌制21～28 d后无明显的变化；腌制时间对鸡蛋松花蛋颜色变化有重要的影响，蛋清及蛋黄颜色变化与腌制时间、游离碱度及游离氨基酸含量成显著负相关；主要表现为在腌制过程中L*、b*值变化趋势与a*值变化趋势相反，蛋清及蛋黄整体颜色变化（白度值）趋势成负相关。

关键词: 鸡蛋松花蛋, 蛋白质分解, 凝胶特性, 色差

Abstract:

In this study, changes in chemical composition, gel characteristics and color of preserved chicken eggs were
monitored during pickling for up to several weeks in the presence of 0.3% divalent cation (ZnCl2). The results showed that
free alkalinity, hardness, elasticity, cohesiveness and chewiness increased significantly (P < 0.05), and gelation capacity
became lower (P < 0.05) during the first 28 days of pickling, all of which tended to be stable as pickling went on (P > 0.05).
Most protein (> 86.6 kD) was degraded in the first 14 days of pickling. As the alkalinity of preserved eggs increased, smallmolecule
peptides (14.3 and 10 kD) accumulated continuously, and the total free amino acid content significantly decreased
(P < 0.05). In contrast, protein degradation did not continue to occur as the pickling period was prolonged from 21 days to
28 days. L* and b* values of preserved eggs changed in a manner opposite to a* value. Changes in the color of egg white
and yolk were significantly negatively correlated to pickling time, free alkalinity and free amino acid content, respectively.
Furthermore, a negative correlation was also seen between changes in whiteness values of egg white and yolk.

Key words: preserved egg, protein degradation, gel property, chromatic aberration

中图分类号:

TS206.4

龙门，宋野，杜庆飞，周頔，蔡华珍，詹歌. 鸡蛋松花蛋腌制中蛋白质凝胶特性及颜色变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201603015.

LONG Men, SONG Ye, DU Qingfei, ZHOU Di, CAI Huazhen, ZHAN Ge. Changes in Protein Gel Characteristics and Colors of Preserved Eggs (Pidan)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201603015.

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鸡蛋松花蛋腌制中蛋白质凝胶特性及颜色变化

Changes in Protein Gel Characteristics and Colors of Preserved Eggs (Pidan)

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