Effects of sulfhydryl compounds, carbohydrates, organic acids, and sodium sulfite on the formation of lysinoalanine in preserved egg.
Effects of sulfhydryl compounds, carbohydrates, organic acids, and sodium sulfite on the formation of lysinoalanine in preserved egg.
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DOI：
10.1111/1750-3841.12543
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发表时间：
2014-08
影响因子：
3.9
通讯作者：
Xu-ying Luo;Yonggang Tu;Yan Zhao;Jian-ke Li;Jun-jie Wang
中科院分区：
文献类型：
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作者：
Xu-ying Luo;Yonggang Tu;Yan Zhao;Jian-ke Li;Jun-jie Wang
为了鉴定皮蛋中赖氨酸丙氨酸形成的抑制剂，将巯基化合物（谷胱甘肽、L-半胱氨酸）、碳水化合物（蔗糖、D-葡萄糖、麦芽糖）、有机酸（L-抗坏血酸、柠檬酸、DL-苹果酸、乳酸）和亚硫酸钠以不同浓度分别添加到腌制溶液中以制备皮蛋。测定作为这10种物质的指标的赖氨酸丙氨酸形成。结果表明，谷胱甘肽，D-葡萄糖，麦芽糖，L-抗坏血酸，柠檬酸，乳酸，和亚硫酸钠都有效地减少赖氨酸丙氨酸的形成在保存的蛋清和蛋黄。在腌制液中分别添加40和80 mmol/L的亚硫酸钠、柠檬酸、L-抗坏血酸和D-葡萄糖时，所制得的皮蛋蛋白和蛋黄中赖氨酸丙氨酸的抑制率较高。然而，将最小化赖氨酸丙氨酸形成的尝试与确保松花蛋质量的前提相结合。亚硫酸钠、D-葡萄糖、柠檬酸和L-抗坏血酸的最佳添加量分别为40和80 mmol/L、40和80 mmol/L。蛋白中赖氨酸丙氨酸的相应抑制率分别为76.3%~ 76.5%、67.6%~ 67.8%、74.6%和74.6%;蛋黄中赖氨酸丙氨酸的相应抑制率分别为68.7%~ 69.7%、50.6%~ 51.8%、70.4%和57.8%。结果表明，亚硫酸钠、D-葡萄糖、L-抗坏血酸和柠檬酸在适当的浓度下可以用来控制皮蛋加工过程中赖氨酸丙氨酸的形成。
To identify inhibitors for lysinoalanine formation in preserved egg, sulfhydryl compounds (glutathione, L-cysteine), carbohydrates (sucrose, D-glucose, maltose), organic acids (L-ascorbic acid, citric acid, DL-malic acid, lactic acid), and sodium sulfite were individually added at different concentrations to a pickling solution to prepare preserved eggs. Lysinoalanine formation as an index of these 10 substances was determined. Results indicate that glutathione, D-glucose, maltose, L-ascorbic acid, citric acid, lactic acid, and sodium sulfite all effectively diminished lysinoalanine formation in preserved egg albumen and yolk. When 40 and 80 mmol/L of sodium sulfite, citric acid, L-ascorbic acid, and D-glucose were individually added into the pickling solution, the inhibition rates of lysinoalanine in the produced preserved egg albumen and yolk were higher. However, the attempt of minimizing lysinoalanine formation was combined with the premise of ensuring preserved eggs quality. Moreover, the addition of 40 and 80 mmol/L of sodium sulfite, 40 and 80 mmol/L of D-glucose, 40 mmol/L of citric acid, and 40 mmol/L of L-ascorbic acid was optimal to produce preserved eggs. The corresponding inhibition rates of lysinoalanine in the albumen were approximately 76.3% to 76.5%, 67.6% to 67.8%, 74.6%, and 74.6%, and the corresponding inhibition rates of lysinoalanine in the yolk were about 68.7% to 69.7%, 50.6% to 51.8%, 70.4%, and 57.8%. It was concluded that sodium sulfite, D-glucose, L-ascorbic, and citric acid at suitable concentrations can be used to control the formation of lysinoalanine during preserved egg processing.