卵黏蛋白:结构组成、理化性质、在浓蛋白液化中的作用及营养调控

Ovomucin:Structure Composition,Physicochemical Properties,the Role in Egg White Thinning and Nutritional Modulation

鸡蛋是最好的动物源蛋白之一,其蛋白中的卵黏蛋白(3.5%)对浓蛋白凝胶性、哈夫单位起主要作用,鸡蛋中卵黏蛋白含量及存在形式是影响鸡蛋蛋白品质的主要因素,从而影响鸡蛋的可接受性。本文简要综述了卵黏蛋白的结构组成、理化性质、在浓蛋白液化过程中的作用和可能机制以及营养调控途径,为调控鸡蛋蛋白品质提供参考。

Egg is one of the best sources of animal proteins. Ovomucin （3.5%） plays an important role in for-mation of gel like properties of thick egg albumen and Haugh unit （ HU） , and albumen quality is mainly affect-ed by the content and viscous of ovomucin, ultimately has effects on the acceptability of eggs. In this paper, to provide a reference for regulating the albumen quality, structure composition, physicochemical properties of ovomucin and its role in egg white thinning and the possible mechanism,as well as nutritional modulation path-way were summarized.