食品科学 ›› 2021, Vol. 42 ›› Issue (13): 233-240.doi: 10.7506/spkx1002-6630-20200604-063

• 包装贮运 • 上一篇    下一篇

鸡蛋贮藏过程中蛋黄内源抗氧化组分与氧化进程的关系

袁湖川,刘钰,冉丽丹,杨川,罗珂煜,任旭东,王庆玲   

  1. (石河子大学食品学院,新疆 石河子 832000)
  • 出版日期:2021-07-15 发布日期:2021-07-27
  • 基金资助:
    兵团高新技术研究计划项目(2016AB009);石河子大学高层次人才科研启动项目(RCZX201525)

Potential Relationship between Endogenous Antioxidant Components and Egg Yolk Oxidation Process during Hen Egg Storage

YUAN Huchuan, LIU Yu, RAN Lidan, YANG Chuan, LUO Keyu, REN Xudong, WANG Qingling   

  1. (The Food College, Shihezi University, Shihezi 832000, China)
  • Online:2021-07-15 Published:2021-07-27

摘要: 为证实蛋黄内源抗氧化组分对鸡蛋氧化进程的调控作用,本研究将新鲜鸡蛋于22 ℃、相对湿度65%条件下贮藏50 d,通过对贮藏过程中蛋黄氧化的表征及亲脂抗氧化组分(lipophilic antioxidant component,LAC)、亲水抗氧化组分(hydrophilic antioxidant component,HAC)抗氧化能力的比较,探究抗氧化组分与蛋黄氧化进程的关系。结果表明,贮藏过程中蛋黄蛋白质发生氧化降解,总巯基含量平均值下降29.69%,羰基含量平均值上升1.2 倍,十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析表明,贮藏过程中蛋黄卵黄高磷蛋白、高密度脂蛋白等蛋白发生降解,双烯值、丙二醛含量显著增加(P<0.05)。鸡蛋贮藏过程中LAC对自由基的清除能力大于HAC,与磷脂相比,类胡萝卜素具有相对较高的自由基清除率。相关性分析结果显示蛋黄氧化程度与磷脂、类胡萝卜素抗氧化能力呈显著负相关(P<0.05),磷脂抗氧化能力与类胡萝卜素抗氧化能力呈显著正相关(P<0.05),与蛋黄蛋白质相比,LAC对蛋黄脂质氧化的调控作用更显著。结论:在贮藏过程中LAC对蛋黄氧化具有潜在调控作用,抗氧化组分之间可能存在协同增效作用。

关键词: 鸡蛋;贮藏;氧化;抗氧化组分

Abstract: In order to confirm the regulation of endogenous antioxidant components in egg yolk on the oxidation process of eggs, fresh eggs were stored at 22 ℃ and 65% relative humidity for 50 days. The extent of egg yolk lipid oxidation, and the antioxidant capacity of lipophilic antioxidant component (LAC) and hydrophilic antioxidant component (HAC) were characterized during the storage period. The experimental results showed that egg yolk proteins were significantly degraded during storage, resulting in a decrease in the mean value of total sulfhydryl content by 29.69%, and an increase in the mean value of carbonyl content by 2.2 times. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed the degradation of phosvitin, high-density lipoprotein, and other proteins during egg storage, leading to a significant increase in conjugated diene (CD) value and malondialdehyde (MDA) content (P < 0.05). The free radical scavenging capacity of LAC was greater than that of HAC during egg storage. Compared with phospholipids in LAC, carotenoids in it had a relatively higher free radical scavenging capacity. Correlation analysis showed that the degree of egg yolk lipid oxidation was negatively correlated with the antioxidant capacity of phospholipids and carotenoids in egg yolk (P < 0.05), and the antioxidant capacity of phospholipids was positively correlated with that of carotenoids (P < 0.05). Compared with egg yolk proteins, LAC had a more significant regulatory effect on egg yolk lipid oxidation during egg storage, and there may be synergistic effects between the antioxidant components.

Key words: hen egg; storage; oxidation; antioxidant components

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