NaCl和茶多酚对碱诱导鸡蛋卵白蛋白凝胶特性的影响

Effects of NaCl and Tea Polyphenol on Gel Properties of Hen Egg Ovalbumin Induced by Alkali

为了探究NaCl和茶多酚(TP)对碱诱导卵白蛋白(OVA)凝胶的作用,本研究以OVA为主要原料,以未添加NaCl和TP组为空白对照(CK),分析单独添加NaCl或TP以及两者组合对碱诱导OVA凝胶理化特性和结构特性的影响。结果表明,与CK相比,NaCl、TP以及两者混合添加组pH值分别降低了1.17%、1.34%和4.02%(P<0.05);Zeta电位绝对值从24.91 mV分别变化至10.81、31.71和32.68 mV;4组样品中TP组凝胶强度最大,NaCl组硬度增加了10.18%(P<0.05),TP组的弹性增加了9.30%;3组凝胶样品的弛豫时间均向短弛豫方向移动;NaCl组和TP组的α-螺旋和β-转角含量下降,β-折叠含量上升;NaCl和TP均能使碱诱导OVA凝胶的结构更加致密;NaCl组的荧光峰强度最大。本研究结果为鸡蛋皮蛋凝胶形成机制研究提供了理论基础,并为拓宽OVA的应用领域提供了重要信息。

In order to investigate the effects of NaCl and tea polyphenols(TP)on the gelation of alkali-induced ovalbumin(OVA),this study employed OVA as the primary material and the control group without the addition of NaCl and TP as the blank control(CK).The influence of separately adding NaCl or TP,as well as their combination,on the physicochemical and structural properties of alkali-induced OVA gels were analyzed.The results revealed that,in comparison to the CK,the addition of NaCl,TP,or a combination of both led to a decrease in pH by 1.17%,1.34%,and 4.02%,respectively(P<0.05),and the absolute Zeta potential values changed from^(2)4.91 mV to 10.81,31.71,and 32.68 mV,respectively.Among the four groups,the gel strength was the highest in the TP group,with the NaCl group showing a 10.18%increase in hardness(P<0.05),and the TP group exhibiting a 9.30%increase in elasticity.The relaxation times of the gel samples in all the three groups shifted towards shorter relaxation times.Both NaCl and TP caused a decrease in the content ofα-helix andβ-turn and an increase inβ-sheet content.Both NaCl and TP resulted in a denser structure for the alkali-induced OVA gels.In addition,the NaCl group exhibited the highest fluorescence peak intensity.The results of this study could provide a theoretical foundation for understanding the mechanism of gel formation in preserved chicken egg and offer important insights for expanding the application of OVA in various fields.