超声协同壳聚糖处理对蛋黄液乳化性质及蛋黄蛋白质结构的影响

doi:10.7506/spkx1002-6630-20230116-131

摘要/Abstract

摘要： 为了开发蛋挞专用蛋黄液，本实验研究超声协同壳聚糖处理对蛋黄液乳化性质及蛋黄蛋白质结构的影响。将样品分为新鲜蛋黄、加壳聚糖蛋黄、加热蛋黄、加壳聚糖加热蛋黄、超声蛋黄以及超声协同壳聚糖蛋黄处理组，采用乳化活性及乳化稳定性、乳液粒径、显微镜观察结果表征蛋黄液乳化性质的变化，利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecyl sulfate-polyacrylamide gel electrophoresis，SDS-PAGE）、傅里叶变换红外光谱、荧光光谱等方法对蛋黄蛋白质结构进行表征。结果表明：与未处理组相比，超声协同壳聚糖处理后蛋黄液乳化活性提高了29.51%，乳化稳定性提高了9.47%，乳液粒径降低了50.01%，界面张力降低了16.67%，且界面张力曲线趋于平滑。显微图像显示超声协同壳聚糖处理后的乳液液滴变小，扫描电子显微镜观察结果表明超声协同壳聚糖处理后蛋黄颗粒更加分散。超声协同壳聚糖处理后蛋黄蛋白质的SDS-PAGE条带颜色变浅，蛋白质结构展开，疏水性残基暴露，蛋黄液表面疏水性提高了12.91%。超声协同壳聚糖处理后蛋白质中α-结构和β-结构相对含量减少，无规卷曲相对含量增加了5.26%，说明超声协同壳聚糖处理导致蛋白结构更加无序松散，而蛋白疏水性的增加可以促进乳化性质的增强。综上，超声协同壳聚糖处理作为一种提升蛋黄液乳化性质的方法具有巨大的应用潜力，在实践中可以用于焙烤专用型蛋液的制作。

关键词: 蛋黄；超声波；壳聚糖；乳化性质

Abstract: In order to develop special liquid egg yolk for making of egg tart, the effects of ultrasound-assisted chitosan treatment on the emulsification properties of liquid egg yolk and structure of egg yolk proteins were investigated in this study. The emulsification properties of fresh egg yolk, egg yolk added with chitosan, heated egg yolk, heated egg yolk added with chitosan, ultrasound-treated egg yolk and ultrasound-assisted egg yolk added with chitosan were evaluated by measuring emulsifying activity, emulsion stability and particle size, as well as microscopic observation. Egg yolk protein structure was characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared (FTIR) spectroscopy, and fluorescence spectroscopy. The results showed that compared with the untreated samples, ultrasound-assisted chitosan treatment increased the emulsifying activity of liquid egg yolk by 29.51% and the emulsion stability by 9.47%, decreased the particle size by 50.01% and the interfacial tension by 16.67%, and smoothened the interfacial tension curve. The combined treatment reduced the size of emulsion droplets and increased the dispersivity of egg yolk particles as observed by scanning electron microscopy (SEM). The intensity of protein bands in SDS-PAGE was decreased after the combined treatment, which resulted in protein unfolding and exposure of hydrophobic amino acid residues and increased the surface hydrophobicity of liquid egg yolk increased by 12.91%. Moreover, the relative contents of α-structures and β-structures in proteins were reduced after the treatment and the relative content of random coil was increased by 5.26%, indicating that ultrasonic-assisted chitosan treatment led to more disordered and loose protein structure, and the increase of hydrophobicity could promote the emulsifying properties. In summary, this study demonstrates the great potential of ultrasound-assisted chitosan treatment to enhance the emulsification properties of liquid egg yolk for baking purpose.

Key words: egg yolk; ultrasound; chitosan; emulsifying properties

中图分类号:

TS253.1

马婕, 杨晓雪, 迟玉杰, 迟媛. 超声协同壳聚糖处理对蛋黄液乳化性质及蛋黄蛋白质结构的影响[J]. 食品科学, 2023, 44(21): 81-89.

MA Jie, YANG Xiaoxue, CHI Yujie, CHI Yuan. Effect of Ultrasound-Assisted Chitosan Treatment on Emulsification Properties of Liquid Egg Yolk and Structure of Egg Yolk Proteins[J]. FOOD SCIENCE, 2023, 44(21): 81-89.

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超声协同壳聚糖处理对蛋黄液乳化性质及蛋黄蛋白质结构的影响

Effect of Ultrasound-Assisted Chitosan Treatment on Emulsification Properties of Liquid Egg Yolk and Structure of Egg Yolk Proteins

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