FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (7): 198-202.doi: 10.7506/spkx1002-6630-20190325-317

• Packaging & Storage • Previous Articles     Next Articles

Correlation between Lipid Oxidation and the Activity of Endogenous Enzymes during Egg Storage

LIU Yu, ZHAO Mengbin, YU Haokun, YANG Li, Lü Bing, WANG Qingling   

  1. (Food College, Shihezi University, Shihezi 832003, China)
  • Online:2020-04-15 Published:2020-04-20

Abstract: In order to illustrate the correlation between lipid oxidation and the activity of endogenous enzymes in egg yolk during egg storage, lipid oxidation was evaluated by measuring the total protein concentration, malondialdehyde (MDA) content and peroxide value (POV), and the activity of the endogenous enzymes lipase, glutathione peroxidase (GSH-Px), catalase (CAT), and total superoxide dismutase (T-SOD) was dynamically monitored. The results showed that during the entire storage period of 60 days, the degree of lipid oxidation in eggs continued to increase, POV rose rapidly and then reached a plateau, MDA content increased from 0.22 to 2.70 nmol/mg, and total protein concentration showed a downward trend. Over this period, lipase activity decreased from 1.78 to 0.29 U/g, both GSH-Px and CAT activity showed an overall downward trend, while T-SOD activity increased significantly from day 20 to 50 (from 0.20 to 2.87 U/mg) (P < 0.05). Correlation analysis showed that the lipid oxidation indexes were significantly negatively correlated with GSH-Px, lipase and CAT activity, but positively correlated with T-SOD activity, indicating antioxidant properties.

Key words: eggs, storage, lipid oxidation, endogenous enzymes

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