Studies on foaming and physicochemical properties of egg white during cold storage
Studies on foaming and physicochemical properties of egg white during cold storage
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蛋清冷藏过程中起泡及理化特性的研究
DOI：
10.1016/j.colsurfa.2019.123916
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发表时间：
2019-12-05
影响因子：
5.2
通讯作者：
Ma, Meihu
中科院分区：
文献类型：
--
作者：
Chen, Yinxia;Sheng, Long;Ma, Meihu
通过评价蛋壳蛋白的理化变化，研究了4℃冷藏对蛋壳蛋白发泡性能的影响。在冷藏过程中，发泡能力显著降低（p < 0.05），发泡稳定性略有下降。其中，泡沫能力在贮藏40 d时达到最低（25.17%），比贮藏0 d时（45.33%）下降了44.49%。在前40 d，发泡能力的下降主要是由于表面疏水性的降低和表面张力的增加。此外，暴露的巯基可能通过巯基-二硫交换反应引起蛋白质交联，导致颗粒大小和粘度增加。但在60 ~ 80 d的贮藏过程中，巯基含量和粘度的降低有抑制泡沫形成的趋势。此外，随着贮藏时间的延长，在扫描电镜下观察到更多的蛋白质聚集体。本研究揭示了蛋清在不同贮藏期性质的变化机理，为蛋制品的加工提供指导。
The effects of shell egg cold storage (4 degrees C) on the foaming properties of its egg white were investigated by evaluating its physicochemical changes. The foaming ability decreased significantly (p < 0.05) while the foaming stability decreased slightly during cold storage. Specifically, the foam ability reached the minimum (25.17%) at 40 d of storage, which was decreased by 44.49% versus that at 0 d (45.33%). In the first 40 d, the decrease in foaming ability was mainly ascribed to the decreased surface hydrophobicity and the increased surface tension. Moreover, the exposed sulfhydryl groups tended to cause protein cross-linking probably by sulfhydryl-disulfide exchange reaction, leading to an increase of particle size and viscosity. However, during the 60-80 d storage, the decrease of sulfhydryl content and viscosity tended to inhibit foam formation. Additionally, more larger protein aggregates were observed with prolonging of storage period under a scanning electron microscope. This investigation reveals the change mechanisms of egg white properties during different storage periods and provides guidance for the processing of egg products.