鸡蛋蛋黄的功能及其制品

鸡蛋富含营养价值高的蛋白质，脂质，也是维生素和矿物质的良好来源，特别是其中的蛋白质人体吸收率达99．7％，且必需氨基酸十分丰富。鸡蛋不仅是个营养宝库，而且作为快餐食品，糕点和面包的食品原料，蛋白与蛋黄的热凝笥，蛋白的起泡性，蛋黄的乳化性等特性在食品工业上也得到普遍的应用。     

鸡蛋蛋黄活性成分的生理功能及开发

介绍了鸡蛋蛋黄成分中的活性成分,以及相应的制备方法和生理功能.     

鸡蛋蛋黄中主要蛋白质及蛋黄肽的生物活性研究进展

蛋黄富含蛋白质和脂质,也是维生素和矿物质良好的供给源,其所含的营养成分全面且丰富,是人类重要的营养来源。在对蛋黄相关文献进行统计分析的基础上,综述了蛋黄中主要的蛋白质,介绍了蛋黄源活性肽的功能活性,以期为后续深入的基础研究和功能性保健食品的开发提供参考。     

鸡蛋中的生物活性蛋白质和肽

鸡蛋富含生物活性蛋白质,经酶解后也会产生多种生物活性肽,具有多种生理功能,如抑菌、抗高血压、抗氧化、促生长和增强免疫等作用。该文综述了鸡蛋中的生物活性蛋白和肽的研究进展。     

蛋黄免疫球蛋白的功能性研究与开发

免疫球蛋白（Immunoglobulin,Ig）是一类具有增强抗菌、免疫功能的活性蛋白质,是人类特别是婴儿健康所需的生理活性物质。本文对蛋黄免疫球蛋白（ImmunoglobulinYolk,IgY）的功能特性进行了较系统的研究。对IgY的功能性研究表明,IgY确实具有较高的抗菌免疫活性,可抑制致病性大肠杆菌、沙门氏菌、金黄色葡萄球菌等常见肠道致病菌的生长,IgY的耐热、耐酸性与牛、猪IgG相当,对胃蛋白酶较敏感,但经胰蛋白酶消化后仍保留了大部分的对抗原的结合力。动物及婴儿喂养实验证实,IgY安全无毒,并可帮助机体增强免疫功能．提高抵抗细菌感染的能力,完全可作为具有增强免疫功能的食品功能因子。     

鸡蛋蛋黄比例研究综述

蛋黄是鸡蛋的精华部分,蛋黄比例是衡量鸡蛋营养价值的一项重要指标,市场中不同消费群对鸡蛋中蛋黄的含量需求有所不同。掌握蛋黄比例的变化规律及其影响因素对产品质量和市场销售有重要的作用。本文从蛋黄比例的相关概念、研究意义及其影响因素等方面,对蛋黄比例近几年相关研究结果进行了总结和概述,并提出对蛋黄比例研究和育种的思考,为今后相关的研究工作提供参考。     

鸡蛋蛋黄比例研究综述

蛋黄是鸡蛋的精华部分,蛋黄比例是衡量鸡蛋营养价值的一项重要指标,市场中不同消费群对鸡蛋中蛋黄的含量需求有所不同。掌握蛋黄比例的变化规律及其影响因素对产品质量和市场销售有重要的作用。本文从蛋黄比例的相关概念、研究意义及其影响因素等方面,对蛋黄比例近几年相关研究结果进行了综述,并提出对蛋黄比例研究和育种的思考,为今后相关的研究工作提供参考。     

Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums

The aim of this study was to investigate the thermal stability, foaming and emulsifying properties of egg white and egg yolk constituents (egg yolk plasma and egg yolk granule) in the presence of hydrocolloid gums. Differential scanning calorimetry was used to examine the thermal stability of proteins. Heat denaturation of proteins were not influenced from the presence of anionic pectin and i-carrageenan and neutral guar gum. The residual denaturation enthalpy was observed to decrease as a result of protein aggregation. Thermal treatment have been observed to be detrimental to foaming capacity of egg white, while foam stability was improved. The foam stability was enhanced in the presence of pectin which may provide a strong viscoelastic film together with protein. Emulsifying activity and stability and of egg yolk granule and plasma were reduced after heat treatment. The presence of guar gum improved the emulsifying properties, while both pectin and guar gum reduced the rate and extend of creaming of egg yolk protein – stabilized proteins after heat treatment.     

Thermal behaviour of lyophilized egg yolk and egg yolk fractions

Despite its importance from a technical point of view, the influence of temperature on rheological behaviour of lyophilized egg yolk and egg yolk fractions has not yet been studied. In this work, the effect of temperature on rheological properties of these products have been analysed by means of stationary and oscillatory measurements. Firstly, the Arrhenius equation was employed to assess the influence of temperature on viscosity. In addition to temperature effect, solid content showed to be determinant on viscosity, while particle size, water holding capacity and wettability influence on rheological behaviour of samples were not critical. Secondly, rheological changes during heat-induced gelation of the samples were also investigated by means of dynamic tests and the critical network exponents at the gelation point were calculated. An analysis of variance (ANOVA) was also performed using the Statgraphics Plus to evaluate experimental data. Results show that proteins of egg yolk fractions possess a similar network structure before and after gelation, while egg yolk structure is clearly modified by gelation process. Composition and structure is the main responsible of differences between samples.     

抗志贺氏菌IgY的提纯及建立间接ELISA检测志贺氏菌

采用水稀释法提纯抗志贺氏菌IgY,检测10mg/mL纯化抗志贺氏菌IgY的效价为1∶320,并以此IgY为基础建立间接ELISA检测志贺氏菌,测定志贺氏菌纯培养液的检出限为105～106cfu/mL。对蜡样芽孢杆菌等10株不同菌株的检测结果表明,该方法对志贺氏菌有明显的检测特异性,对所测定的其它菌株无交叉反应。     

On hen egg fractionation: applications of liquid chromatography to the isolation and the purification of hen egg white and egg yolk proteins

Liquid chromatography has been used as a means of egg protein analysis or as a method for the purification of egg proteins. Several Chromatographic methods, including gel permeation, ion-exchange, reversed-phase, hydrophobic interaction, and immobilized-ligand-affinity chromatography, have been carried out for the separation or the purification of egg yolk or egg white proteins. Ion-exchange chromatography appears to be the most frequently used method for protein isolation and it is the easiest to adapt to a process scale. From an analytical point of view reversed-phase chromatography is, at the moment, the recommended method for egg white analysis. Egg white has been fractionated more often by liquid chromatography than has egg yolk. Several Chromatographic methods have been developed on a laboratory scale, but the application of these techniques on an industrial scale remains limited.     

β—环糊精脱除蛋黄液中胆固醇的三种工艺流程比较

本试验在Ｓｍｉｔｈ等的研究基础上,确证β—环糊精脱除蛋黄液中胆固醇的最佳工艺流程为：蛋黄液→稀释→调整→ｐＨ值→加热至５０℃→加β—环糊精→混合１０ｍｉｎ→冷却至４℃,静置１ｈ→以３５００ｒ／ｍｉｎ离心１０ｍｉｎ→取上层液→干燥。该流程可避免蛋黄发生胶凝化作用,便于操作,并在产品中保持了较多的磷脂成分     

In situ solid phase extraction of lipids from spray-dried egg yolk by ethanol with subsequent removal of triacylglycerols by cold temperature crystallization

ln situ solid phase extraction of lipids from spray-dried egg yolk by ethanol combined with subsequent removal of triacylglycerols from the ethanolic extract by cold temperature crystallization is described. By this procedure a lipid product is obtained which contains 86 g/l00 g phospholipids, 4 g/l00 g triacylglycerols and 10 g/100 g cholesterol. About 80% of spray-dried egg yolk phospholipids are recovered in this product. The product may serve as a source of phospholipids for specialized dietetic applications due to their relative high contents of both n-3 and n-6 long-chain polyunsaturated fatty acids. The procedure which requires no mechanical extractor and filtering device is amenable to scale up since recovery is not affected by changes in column volume or flow rate. This suggests the possibility of profitable industrial exploitation.     

溏心皮蛋加工新配方的研究

试验结果表明,溏心皮蛋的质量与料液的ＮａＯＨ浓度密切相关,而ＮａＯＨ的浓度则取决于工艺配方中纯碱和生石灰的用量及其相互间的比例。若适当增加纯碱的使用量,就可以大幅度减少生石灰的加入量。同时经过各种不同配方的对比试验,得出了最佳的工艺新配方     

Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk

This work aimed to evaluate the solubility and density of egg yolk and plasma egg yolk in three types of salts (NaCl, Na₂SO₄ and (NH₄)₂SO₄) at different pH values (3.0, 4.03, 6.5, 8.7 and 10.0) and salt concentrations (0.05, 0.1, 0.2, 0.3 and 0.5 mol/l). Solubility data of both egg products showed a distinct behaviour for each type of salt. A 4th-order polynomial model fitted the solubility data with R² values higher than 0.83. It was observed the increase of the density as the salt concentration increase. The model used for density data correlation shown R² values higher than 0.94.