鸡蛋品质与蛋白凝胶性的相关性研究

Correlation between Quality of Hen Egg and Gelling Properties of Albumin

为探索贮藏过程中鸡蛋品质与蛋白凝胶质构性质的关系,试验研究了不同贮藏条件下,鸡蛋失重率、哈夫单位、浓蛋白含量、蛋白pH等品质变化及其对蛋白凝胶的质构性质、微观结构的影响。结果表明鸡蛋品质与贮藏时间呈负相关,且温度越高,品质下降速度越快,蛋白凝胶质构性质与贮藏时间呈正相关。鸡蛋品质与蛋白凝胶质构性质之间有显著的相关性:失重率和pH与凝胶质构性质呈正相关,哈夫单位和浓蛋白含量与凝胶质构性质呈负相关。由蛋白凝胶的微结构变化推断,鸡蛋品质变化引起蛋白质分子间作用力的变化,改变了蛋白凝胶的微观结构和质构性质。鸡蛋贮藏过程中可以使用品质指标表征蛋白凝胶的质构性质变化规律。

Studies were conducted to evaluate the correlation between hen egg quality and gelling properties of albumin. Hen eggs were stored to investigate the weight loss, the Haugh unit, the content of dense albumin and the pH of albumin. The texture characteristic and the microstructure of gel from albumin were also tested during storage. The results showed that hen egg quality decreased with storage time, especially for higher temperature. The texture characteristic of gel from albumin increased with storage temperature. There was a significant correlation between hen egg quality and texture characteristic of gel from albumin, which had positive correlation to weight loss and pH of albumin, and negative correlation to the Haugh unit and the content of dense albumin. The microstructure of gel from albumin suggested variation of intermolecular force of proteins induced by decreasement of quality of hen egg changed the microstructure of gel from albumin and texture characteristic. The quality parameters could be used to indicate the change of the texture characteristic of gel from albumin during storage.