鸡蛋中功能成分的研究

Study on Function Components in Eggs

作为一种安全食品,鸡蛋中含有较高的蛋白质及丰富的脂质,是很好的维生素及矿物质的供给源,同时鸡蛋又兼具易于吸收,价格低廉等特点,因此,它被人们誉为维持生命的营养食品。近些年来,全世界有许多国家在鸡蛋的深加工方面特别是对于鸡蛋中蛋黄与蛋清的功能成分的提取方面有了突破性的进展。我国的蛋品工业也有了长足的发展,但是与国外的发展状况相比,差距比较大。主要表现在科学研究偏少,科技含量不高,蛋品深加工产品少等。从世界蛋品产业结构来看,发达国家的蛋品加工量可以占到鲜蛋总量的25%,而我国的蛋品加工量只占到鲜蛋总量的0.7%～1.0%,与发达国家相去甚远[1]。为了开拓蛋品资源加工新途径,提高蛋品的高附加值,促进蛋品消费,综合开发鸡蛋中的功能因子将是一个很好的研究方向。

As a kind of safe food, egg contains high protein and affluent lipide and is also the source of some vitamin and mineral matter, what is more, easy to absorb and not expensive. Therefore, egg is known as a nutrition food to maintain life. There are more and more countries that are attaching importance to the deeper processing of egg these years, especially some cutstanding breakthrough in the development of the extraction of functional ingredients in egg yolk and egg white. At present, there has been some obvious development of egg product in our country, however, the gap between our country and someother developed countries is still very big, such as few researches, low technology level, few kinds of deeper egg products. The amount of egg product in developed countries accounts for 25 % in egg industry all over the world, only 0.7% ～1.0% in our country. To meet the requirement of egg product consumption, to expand the pathway of egg resource and improve the high added value, developing the functional factors compressively is very prospective in coming years.