不同压力条件下蛋清蛋白结构和凝胶性的比较分析

针对传统蛋制品中卤蛋、咸蛋、皮蛋需要较长加工时间的问题,为提高加工效率和产品质量,本研究选择常压、高压、脉动压三种加工方式,在无盐和含盐的条件下对鸡蛋进行处理,对比分析蛋清含盐量、表面疏水性、一级和二级结构变化以及蛋清蛋白的凝胶特性。发现脉动压处理后蛋清的含盐量是未处理的2.10倍;压力、温度和盐的共同作用使表面疏水性增加,其中,脉动压处理后酰胺II带波长红移至1520 cm^-1,α-螺旋和无规则卷曲含量减少,β-折叠含量增多;Na Cl会降低蛋清的凝胶性,与高压处理对比,脉动压能够相对改善Na Cl带来的不利影响;脉动压处理后的蛋清凝胶的弹性提高至1.02、T21弛豫时间降低至25.79 ms、微观结构得到较大改善。因此,脉动压可以提高蛋制品的加工效率和质量,为其投入生产应用提供一定的理论依据。

Comparative Analysis of the Structure and Gelation of Egg White Protein under Different Pressure Conditions

For traditional egg products,marinated egg,salted eggs,and preserved eggs usually require a long processing time.To improve processing efficiency and product quality,three processing methods were selected:atmospheric pressure,high pressure,and pulsed pressure in this study.Under salt-free and salt-containing conditions,the salt content of egg whites,surface hydrophobicity,changes in primary and secondary structure,and gel characteristics of egg white proteins were compared and analyzed.It was found that the salt content of egg white after pulsed pressure treatment was 2.10±0.23 times of that of the untreated;The combined effect of pressure,temperature and salt increased the surface hydrophobicity of egg white proteins,the wavelength of amide II band red-shifted to 1520 cm^-1 after pulsating pressure treatment,the content ofα-helix and random curl decreased,and the content ofβ-sheet increased;NaCl treatment can reduce the gelability of egg whites,Compared with high pressure treatment,pulsed pressure can relatively improve the adverse effects of NaCl;The Springiness of the egg white gel after pulsed pressure treatment was increased to 1.02,the T21 relaxation time was reduced to 25.79 ms,and the microstructure was greatly improved.Therefore,the pulsed pressure can improve the processing efficiency and quality of egg products,and provide a certain reference for its application in production.