鸡蛋黄低密度脂蛋白理化及加工特性研究进展

Research Development of Physiochemical and Processing Characteristics of Low Density Lipoprotein(LDL) in Hen Egg Yolk

鸡蛋黄中的低密度脂蛋白(LDL)是纳米级球形大分子物质,密度为0.982 g/m L,主要存在于卵黄浆质部分,由蛋白质与脂质(中性脂、磷脂和胆固醇)组装而成,脂质是LDL的主要组成成分,占其干重的87%,蛋白质仅占12%。LDL脱脂之后的成分为脱辅基蛋白,通过SDS-PAGE得到鸡蛋黄LDL中5个主要的脱辅基蛋白,相对分子质量分别为15 000、60 000、65 000、80 000和130 000,关于鸡蛋黄LDL中脱辅基蛋白的研究主要集中在其分泌转运方面。目前研究结果表明,这些脱辅基蛋白大部分都是由母鸡血液中极低密度脂蛋白(VLDL)的脱辅基蛋白Apovitellenin I和Apolipoprotein B转运而来。LDL具有较好的乳化活性,也被用于动物精液冷冻保存。将针对LDL的理化性质及加工特性的研究进展展开论述。

Low density lipoprotein（ LDL） in hen egg yolk belongs to a kind of nanoscale- spherical macro-material with a density of 0. 982 g / m L. LDL mainly exists in egg yolk plasma,including protein and lipids（ contain neutral lipids,phospholipids and cholesterol）,in which lipids are the major fractions holding 87% dry weight of LDL,while protein of 12%. After delipidation,apoprotein can be obtained from the LDL. 5 apoproteins（ 15 000,60 000,65 000,80 000 and 130 000） of hen egg yolk LDL can be obtained with SDS- PAGE. The research results showed that the apoproteins were mostly derived from the apoproteins（ Apovitellenin I and Apolipoprotein B） within very low density lipoprotein（ VLDL） in hen plasma. LDL had satisfied emulsifying activity and could be used as an animal semen cryoprotector. The physiochemical and processing characteristics of egg yolk LDL have been studied and expressed in the paper.