Combined research for functionality developing of egg

鸡蛋功能开发联合研究

• 批准号: 18300251
• 负责人: OGAWA Noriko
• 金额: $ 9.64万
• 依托单位: Gifu Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2006
• 资助国家: 日本
• 起止时间: 2006 至 2007
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-18300251/
• 关键词: chicken egg; heat-coagulation; foaming property; emulsifying property; phospholipid; ovomucoid; allergy; blood cholesterol; アミノ酸組成; アレルギー強度; コレステロール; 粘性

Eggs have high quality protein and a superior fatty acid composition, and thus are desirable in the diet of people in any stage of life, from infancy to old age. However, eggs are also a food allergy antigen and contain a large amount of cholesterol, and for these reasons some people tend to avoid them. This study investigated methods of resolving physiological issues of chicken eggs by clarifying the effects of differences in chicken breed and feed on the physiological activity of eggs. The effects of differences in feed and chicken breed on cooking and processing properties were also investigated.Differences in feed affect the cooking properties of eggs. Egg yolks of chickens that are given feed containing only vegetable components have higher viscosity and better emulsifying properties than egg yolks, of chickens given standard feed. Differences in breed also affect cooking properties, and thick omelettes made with eggs of White Leghorn chickens were preferred for their springiness. Although the egg white of Okumino Jidori was found to have low foaming property, the yolks had outstanding emulsifying property. The yolks of Gifu Jidori chickens were found to have excellent emulsification stability.Differences in breed affect egg components, and the content of ovomucoid (an egg white allergen), molecular weight distribution, and amino acid composition were shown to differ among breeds. The intensity of allergies also differed with the breed. The strength of allergies from the egg white of local breeds such as Okumino Jidori and Gifu Jidori was estimated to be low. In an experiment using rats the elevation of blood cholesterol level was shown to be inhibited with the ingestion of egg white, but no effect was seen from differences in breed.

鸡蛋含有高质量的蛋白质和优质的脂肪酸组成，因此在从婴儿到老年的任何生命阶段的饮食中都是理想的。然而，鸡蛋也是一种食物过敏抗原，含有大量的胆固醇，因此有些人倾向于避免食用鸡蛋。本研究通过阐明鸡品种和饲料差异对鸡蛋生理活性的影响，探讨了解决鸡蛋生理问题的方法。还研究了饲料和鸡品种的差异对蒸煮和加工性能的影响。饲料的不同会影响鸡蛋的烹调性能。饲喂只含植物成分饲料的鸡的蛋黄比饲喂标准饲料的鸡的蛋黄具有更高的粘度和更好的乳化性能。品种的差异也会影响烹饪性能，用白来窝鸡的蛋制作的厚煎蛋卷因其弹性更受欢迎。虽然发现大熊野鸡的蛋清发泡性较低，但蛋黄乳化性较好。结果表明，岐阜市鸡的蛋黄具有良好的乳化稳定性。品种的差异会影响鸡蛋成分，蛋清过敏原类卵粘液的含量、分子量分布和氨基酸组成在品种之间存在差异。过敏程度也因品种而异。据估计，当地品种如大umino Jidori和岐阜Jidori的蛋清过敏强度较低。在一项以大鼠为对象的实验中，摄入蛋清可以抑制血液中胆固醇水平的升高，但在品种差异中没有发现任何影响。

项目成果

異なる鶏種の鶏が産卵した卵のホスファチジルコリン含量の比較

不同品种鸡所产鸡蛋磷脂酰胆碱含量比较

• 发表时间: 2007
• 作者: 伊藤 敬恵;山中 なつみ;小川 宣子
• 通讯作者: 小川 宣子

食卵の科学と機能-発展的利用とその課題-

食用鸡蛋的科学和功能 - 发育用途和挑战 -

• 发表时间: 2008
• 作者: 小川 宣子;他
• 通讯作者: 他

Comparative Studies on the Content of Phosphatidylcholine from Chicken Egg of Difference Strains

不同品系鸡蛋磷脂酰胆碱含量的比较研究

• 发表时间: 2007
• 作者: Y. Itoh;N. Yamanaka;N. Ogawa
• 通讯作者: N. Ogawa

鶏卵の摂取がラットの血中コレステロール濃度に及ぼす影響

鸡蛋摄入量对大鼠血液胆固醇浓度的影响

• 发表时间: 2007
• 作者: 山中 なつみ;伊藤 敬恵;大場 君枝;小川 宣子
• 通讯作者: 小川 宣子

異なる鶏種の鶏が産卵した卵の卵黄中のホスファチジルコリン含量の比較

不同品种鸡所产鸡蛋蛋黄中磷脂酰胆碱含量比较

• 发表时间: 2008
• 期刊: 岐阜女子大学紀要 37
• 作者: 伊藤 敬恵;山中 なつみ;小川 宣子
• 通讯作者: 小川 宣子