不同透明度鸽蛋蛋白质构、微观结构及营养成分差异分析

Variance analysis of texture, microstructure and nutrition composition between pigeon egg albumen with different transparencies

目的分析不同透明度鸽蛋蛋白质构、微观结构及营养成分间的差异,旨在为研究鸽蛋蛋白透明形成的机制奠定基础。方法新鲜非受精白羽王鸽蛋煮熟后,选取透明和不透明鸽蛋各30枚,比较其蛋白的质构、微观结构及主要营养成分之间的差异。结果透明鸽蛋蛋白的硬度和咀嚼性显著低于不透明蛋(P<0.05);透明鸽蛋蛋白呈空间多孔的、疏松不规则的网状结构,比不透明鸽蛋结构疏散,网状空隙大;不同透明度鸽蛋水分和蛋白浓度没有显著差异(P>0.05),透明鸽蛋蛋白中钙、镁含量显著低于不透明蛋(P<0.05)。结论透明鸽蛋蛋白呈多孔疏松的网状结构,具有质地滑嫩、绵软且易咀嚼的优点,适口性好;矿物元素的含量和组成是影响鸽蛋透明度的主要因素之一。

Objective To analyze the differences of texture, microstructure and composition between pigeon egg albumen with different transparencies, so as to lay the foundation for the study of the formation mechanism of pigeon egg transparency. Methods Fresh and nonfertilized Transparent eggs（n=30） and opaque eggs（n=30） of white kingpigeon after cooking were chosen, and then the differences of texture, microstructure and nutrition composition were compared. Results The hardness and chewiness of transparent pigeon egg albumen were significantly lower than those of opaque pigeon egg albumen（P〈0.05）, and transparent pigeon egg albumen showed porous, loose, irregular and reticular structure, with more loose structure and bigger interspace than those of opaque egg albumen. There was no significant difference of moisture and protein concentration between pigeon eggs with different transparencies（P〈0.05）, but the calcium（Ca） and magnesium（Mg） contents of transparent pigeon egg albumen were significantly lower than those of opaque egg（P〈0.05）. Conclusion Transparent pigeon egg albumen shows porous and loose structure and good palatability, has the advantages of tender soft texture and easy to chew, and the content and composition of mineral elements are one of the main factors affecting the transparency of pigeon eggs.