食品科学 ›› 2013, Vol. 34 ›› Issue (1): 83-87.

• 基础研究 • 上一篇    下一篇

食盐对咸蛋黄蛋白质特性的影响

郑 华1,彭 辉2,林 捷1,*,吕雪娟3   

  1. 1.华南农业大学食品学院 2.广东汤臣倍健生物科技股份有限公司 3.华南农业大学分析测试中心
  • 收稿日期:2011-11-07 修回日期:2012-12-24 出版日期:2013-01-15 发布日期:2013-01-07
  • 通讯作者: 郑华 E-mail:951524011@qq.com
  • 基金资助:

    广东省科技攻关项目

Effect of Salt on Properties of Salted Yolk Protein

  • Received:2011-11-07 Revised:2012-12-24 Online:2013-01-15 Published:2013-01-07
  • Contact: Hua ZHENG E-mail:951524011@qq.com

摘要: 研究氯化钠对咸鸭蛋蛋黄中蛋白质特性的影响。新鲜蛋黄可溶性蛋白含量为1.95g/100g湿基,第15周咸蛋黄中为4.30g/100g 湿基;新鲜蛋黄的巯基含量为0.057mmol/g pro,到第3周出现峰值0.102mmol/g pro;差示扫描量热仪(DSC)分析表明食盐对咸蛋黄蛋白质的耐热性有促进作用,新鲜蛋黄热转变温度为79.06℃,第15周转变温度升高到80℃;SDS-PAGE电泳表明食盐的腌制没有对蛋白质肽链结构产生影响;傅里叶变换红外光谱表明,蛋白质的二级结构发生较大变化,新鲜蛋黄蛋白质的二级结构以α螺旋和β折叠为主,占74.67%,腌制以后α螺旋和β折叠结构部分转化为T转角。

关键词: 蛋黄, 蛋白质, 巯基, 二级结构 

Abstract: The effect of salt on properties of yolk protein during salting was investigated. The soluble protein content was 1.95 g/100 g in fresh egg yolk (on a wet basis) and increased to 4.30 g/100 g after salting for 15 weeks. The sulfhydryl content of fresh egg yolk was 0.057 mmol/g protein, and reached a peak level of 0.102 mmol/g protein after 3 weeks of salting. DSC results showed that salting promoted the heat tolerance of egg yolk protein. The thermal transition temperature of fresh yolk protein was 79.06 ℃, and increased to 80 ℃ after 15 weeks of salting. SDS-PAGE showed that salt did not affect the structure of peptide chains. Salt could result in a significant change in the secondary structure of yolk protein. The major secondary structures of fresh egg yolk protein were α-helix and β-sheet, accounting for 74.67% of all secondary structures. After salting, parts of α-helix and β-sheet turned into T turn.

Key words: egg yolk, protein, sulfhydryl, secondary structure

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