稻秸灰水提物对咸蛋黄理化特性的影响
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摘要
本研究将稻秸灰水提物与食盐混合配制腌制液腌制咸蛋,并比较了食盐水腌制和水提物腌制对咸蛋黄含盐量、含水量、出油率、流变特性、质构特性、蛋白结构的影响,研究表明:由于盐类的进入和油脂渗出,蛋黄的质构特性如:硬度、胶黏性、咀嚼性呈先增大后减小的趋势(p<0.05),其中水提物组硬度从272.89 g增至最大值458.65 g后又逐渐降至228.87 g。流变学结果显示蛋黄弹性模量和粘性模量均显著增大。水提物组蛋黄蛋白二级结构中α-螺旋在25d时显著减少至12.36%(p<0.05),β-折叠在25d时显著增大至41.71%(p<0.05)。SDS-PAGE表明水提物的加入不会影响蛋黄蛋白质肽链结构。水提物组咸蛋黄的出油率达到20.12%,较盐水组高,出油率是评价咸蛋品质的一个重要指标。此研究既优化了传统草木灰包裹法工艺又保持着草木灰咸蛋的优良品质,为咸蛋腌制提供了一种新思路。
In this work, straw ash aqueous extracts were mixed with salt to prepare salted egg. Effects of saline salting and straw ash aqueous extracts salting on salt content, water content, oil exudation, rheological properties, texture characteristics and protein structure of salted egg yolk were evaluated. Results showed that the texture characteristics of egg yolk, such as hardness, gumminess and chewiness, increased firstly and then decreased due to the penetration of salt and exudation of oil(p<0.05). The hardness of the aqueous extracts group increased from272.89 g to a maximum of 458.65 g and then gradually decreased to 228.87 g. The rheological results indicated that the elastic modulus and viscous modulus of egg yolk increased significantly. The α-helix of the egg yolk protein of the aqueous extracts group significantly reduced to12.36% at 25 days(p<0.05), while β-sheet significantly increased to 41.71%(p<0.05). SDS-PAGE showed that the aqueous extracts did not affect the structure of peptide chain of the egg yolk protein. The oil exudation of salted egg yolk in the aqueous extracts group reached 20.12%,which was higher than that of saline salting group. The oil exudation was an important indicator to evaluate the quality of salted egg. The condition of traditional plant ash salting process was optimized to obtain the excellent quality of salted egg, providing a new idea to produce salted egg.
In this work, straw ash aqueous extracts were mixed with salt to prepare salted egg. Effects of saline salting and straw ash aqueous extracts salting on salt content, water content, oil exudation, rheological properties, texture characteristics and protein structure of salted egg yolk were evaluated. Results showed that the texture characteristics of egg yolk, such as hardness, gumminess and chewiness, increased firstly and then decreased due to the penetration of salt and exudation of oil(p<0.05). The hardness of the aqueous extracts group increased from272.89 g to a maximum of 458.65 g and then gradually decreased to 228.87 g. The rheological results indicated that the elastic modulus and viscous modulus of egg yolk increased significantly. The α-helix of the egg yolk protein of the aqueous extracts group significantly reduced to12.36% at 25 days(p<0.05), while β-sheet significantly increased to 41.71%(p<0.05). SDS-PAGE showed that the aqueous extracts did not affect the structure of peptide chain of the egg yolk protein. The oil exudation of salted egg yolk in the aqueous extracts group reached 20.12%,which was higher than that of saline salting group. The oil exudation was an important indicator to evaluate the quality of salted egg. The condition of traditional plant ash salting process was optimized to obtain the excellent quality of salted egg, providing a new idea to produce salted egg.
引文
[1]吴玲,孙静,乐立强,等.KCl部分替代Na Cl腌制咸蛋效果的比较研究[J].食品科学,2011,32(13):5-10WU Ling,SUN Jing,LE Li-qiang,et al.Effect of potassium chloride as partial sodium chloride substitution in salted duck eggs[J].Food Science,2011,32(13):5-10
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[10]潘康,冯枭,李蓉,等.盐水法和包灰法腌制咸蛋理化性质的比较[J].食品与生物技术学报,2011,30(4):542-548PAN Kang,FENG Xiao,LI Rong,et al.Study on chemical and physical properties of duck egg of saline salting and plant ash salting[J].Journal of Food Science and Biotechnology,2011,30(4):542-548
[11]GB/T 5009.3-2016,食品中水分的测定[S]GB/T 5009.3-2016 Determination of moisture content in food[S]
[12]孙秀秀,何立超,杨海燕,等.间歇超声辅助加快咸蛋腌制速度工艺优化[J].食品工业科技,2018,39(22):204-211SUN Xiu-xiu,HE Li-chao,YANG Hai-yan,et al.Intermittent ultrasound assisted in speeding up the pickling speed of salted eggs[J].Science and Technology of Food Industry,2018,39(22):204-211
[13]Lai K M,Chung W H,Jao C L,et al.Oil exudation and histological structures of duck egg yolks during brining[J].Poultry Science,2010,89(4):738-744
[14]Kaewmanee T,Benjakul S,Visessanguan W.Effects of salting processes and time on the chemical composition,textural properties,and microstructure of cooked duck egg[J].Journal of Food Science,2015,76(2):S139-147
[15]王红妮,刘会平,刘平伟,等.糟蛋减压加工过程中蛋黄蛋白质二级结构的变化研究[J].现代食品科技,2013,29(6):1262-1265WANG Hong-ni,LIU Hui-ping,LIU Ping-wei,et al.Changes in yolk protein secondary structure of the preserved egg in wine during low pressure-vacuum processing[J].Modern Food Science and Technology,2013,29(6):1262-1265
[16]Kaewmanee T,Benjakul S,Visessanguan W.Changes in chemical composition,physical properties and microstructure of duck egg as influenced by salting[J].Food Chemistry,2009,112(3):560-569
[17]Xu L,Zhao Y,Xu M,et al.Effects of salting treatment on the physicochemical properties,textural properties,and microstructures of duck eggs[J].Plos One,2017,12(8):1-17
[18]刘良忠,文友先,张声华,等.几种食品添加剂与香辛料对咸蛋加工的影响[J].食品工业科技,2003,24(1):48-50LIU Liang-zhong,WEN You-xian,ZHANG Sheng-hua,et al.Effects of several food additives and spices on the processing of salted eggs[J].Science and Technology of Food industry,2003,24(1):48-50
[19]Ai M M,Guo S G.,Zhou Q,et al.The investigation of the changes in physicochemical,texture and rheological characteristics of salted duck egg yolk during salting[J].LWT-Food Science and Technology,2018,88:119-125
[20]Navidghasemizad S,Temelli F,Wu J.Physicochemical properties of leftover egg yolk after livetins removal[J].LWT-Food Science and Technology,2014,55(1):170-175
[21]Kaewmanee T,Benjakul S,Visessanguan W,et al.Effect of sodium chloride and osmotic dehydration on viscoelastic properties and thermal-induced transitions of duck egg yolk[J].Food&Bioprocess Technology,2013,6(2):367-376
[22]Cordobes F,Partal P,Guerrero A.Rheology and microstructure of heat-induced egg yolk gels[J].Rheologica Acta,2004,43(2):184-195
[23]Sirvente H,Beaumal V,Gaillard C,et al.Structuring and functionalization of dispersions containing egg yolk,plasma and granules induced by mechanical treatments[J].Journal of Agricultural and Food Chemistry,2007,55(23):9537-9544
[24]Xu L,Zhao Y,Xu M,et al.Changes in aggregation behavior of raw and cooked salted egg yolks during pickling[J].Food Hydrocolloids,2018,80:68-77
[25]Guillen M D,Ruiz A,Cabo N.Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy.Influence of salting[J].Journal of the Science of Food&Agriculture,2004,84(12):1528-1534
[26]张秋会,黄现青,李苗云,等.傅里叶红外光谱法研究肌肉蛋白质的二级结构[J].食品与发酵工业,2015,41(10):247-251ZHANG Qiu-hui,HUANG Xian-qing,LI Miao-yun,et al.Study on secondary structure of meat protein by FT-IR[J].Food and Fermentation Industries,2015,41(10):247-251
[27]Berhe D T,Lawaetz A J,Engelsen S B,et al.Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics[J].Food Control,2015,52:119-125
[28]孙佳悦,钱方,姜淑娟,等.基于红外光谱分析热处理对牛乳蛋白质二级结构的影响[J].食品科学,2017,38(23):82-86SUN Jia-yue,QIAN Fang,JIANG Shu-juan,et al.Effect of heat treatments on the secondary structure of milk proteins analyzed by fourier transform infrared spectroscopy[J].Food Science,2017,38(23):82-86
[29]Guilmineau F,Krause I,Kulozik U.Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and no reducing conditions[J].Journal of Agricultural and Food Chemistry,2005,53(24):9329-9336
[30]Anton M.Egg yolk:structures,functionalities and processes[J].Journal of the Science of Food&Agriculture,2013,93(12):2871-2880
[31]郑华,彭辉,林捷,等.食盐对咸蛋黄蛋白质特性的影响[J].食品科学,2013,34(1):83-87ZHENG Hua,PENG Hui,LIN Jie,et al.Effect of salt on properties of salted yolk protein[J].Food Science,2013,34(1):83-87
[2]Chi S P,Tseng K H.Physicochemical properties of salted pickled yolks from duck and chicken eggs[J].Journal of Food Science,1998,63(1):27-30
[3]邵萍,刘会平,邹乾,等.酸浸减压法腌制咸蛋与传统咸蛋的对比[J].食品工业科技,2017,38(18):8-13SHAO Ping,LIU Hui-ping,ZOU Qian,et al.The contrast of salted eggs produced by soaking in acid combined with reduced pressure vacuum technology and the traditional method of brine immersion[J].Science and Technology of Food industry,2017,38(18):8-13
[4]Kaewmanee T,Benjakul S,Visessanguan W.Effect of acetic acid and commercial protease pretreatment on salting and characteristics of salted duck egg[J].Food&Bioprocess Technology,2012,5(5):1502-1510
[5]Wang X,Gao Z,Xiao H,et al.Enhanced mass transfer of osmotic dehydration and changes in microstructure of pickled salted egg under pulsed pressure[J].Journal of Food Engineering,2013,117(1):141-150
[6]杨哪,金亚美,徐悦,等.磁电辅助快速腌制咸鸭蛋的工艺[J].农业工程学报,2015,31(21):295-300YANG Na,JIN Ya-mei,XU Yue,et al.Processing of rapid salting on duck eggs by using magneto electric-assisted method[J].Transactions of the Chinese Society of Agricultural Engineering,2015,31(21):295-300
[7]Yang N,Jin Y,Xu Y,et al.Effect of pressure cooking on physicochemical properties of salted eggs[J].Rsc Advances,2016,6(99):97089-97095
[8]Kaewmanee T,Benjakul S,Visessanguan W.Effect of salting processes on chemical composition,textural properties and microstructure of duck egg[J].Journal of the Science of Food and Agriculture,2010,89(4):625-633
[9]黄娟,林捷,郑华,等.腌制方法对鸭蛋黄成分变化及品质影响[J].食品科技,2012,37(4):60-64HUANG Juan,LIN Jie,ZHENG Hua,et al.Effect of salting processing on composition and quality of duck yolk under different method[J].Food Technology,2012,37(4):60-64
[10]潘康,冯枭,李蓉,等.盐水法和包灰法腌制咸蛋理化性质的比较[J].食品与生物技术学报,2011,30(4):542-548PAN Kang,FENG Xiao,LI Rong,et al.Study on chemical and physical properties of duck egg of saline salting and plant ash salting[J].Journal of Food Science and Biotechnology,2011,30(4):542-548
[11]GB/T 5009.3-2016,食品中水分的测定[S]GB/T 5009.3-2016 Determination of moisture content in food[S]
[12]孙秀秀,何立超,杨海燕,等.间歇超声辅助加快咸蛋腌制速度工艺优化[J].食品工业科技,2018,39(22):204-211SUN Xiu-xiu,HE Li-chao,YANG Hai-yan,et al.Intermittent ultrasound assisted in speeding up the pickling speed of salted eggs[J].Science and Technology of Food Industry,2018,39(22):204-211
[13]Lai K M,Chung W H,Jao C L,et al.Oil exudation and histological structures of duck egg yolks during brining[J].Poultry Science,2010,89(4):738-744
[14]Kaewmanee T,Benjakul S,Visessanguan W.Effects of salting processes and time on the chemical composition,textural properties,and microstructure of cooked duck egg[J].Journal of Food Science,2015,76(2):S139-147
[15]王红妮,刘会平,刘平伟,等.糟蛋减压加工过程中蛋黄蛋白质二级结构的变化研究[J].现代食品科技,2013,29(6):1262-1265WANG Hong-ni,LIU Hui-ping,LIU Ping-wei,et al.Changes in yolk protein secondary structure of the preserved egg in wine during low pressure-vacuum processing[J].Modern Food Science and Technology,2013,29(6):1262-1265
[16]Kaewmanee T,Benjakul S,Visessanguan W.Changes in chemical composition,physical properties and microstructure of duck egg as influenced by salting[J].Food Chemistry,2009,112(3):560-569
[17]Xu L,Zhao Y,Xu M,et al.Effects of salting treatment on the physicochemical properties,textural properties,and microstructures of duck eggs[J].Plos One,2017,12(8):1-17
[18]刘良忠,文友先,张声华,等.几种食品添加剂与香辛料对咸蛋加工的影响[J].食品工业科技,2003,24(1):48-50LIU Liang-zhong,WEN You-xian,ZHANG Sheng-hua,et al.Effects of several food additives and spices on the processing of salted eggs[J].Science and Technology of Food industry,2003,24(1):48-50
[19]Ai M M,Guo S G.,Zhou Q,et al.The investigation of the changes in physicochemical,texture and rheological characteristics of salted duck egg yolk during salting[J].LWT-Food Science and Technology,2018,88:119-125
[20]Navidghasemizad S,Temelli F,Wu J.Physicochemical properties of leftover egg yolk after livetins removal[J].LWT-Food Science and Technology,2014,55(1):170-175
[21]Kaewmanee T,Benjakul S,Visessanguan W,et al.Effect of sodium chloride and osmotic dehydration on viscoelastic properties and thermal-induced transitions of duck egg yolk[J].Food&Bioprocess Technology,2013,6(2):367-376
[22]Cordobes F,Partal P,Guerrero A.Rheology and microstructure of heat-induced egg yolk gels[J].Rheologica Acta,2004,43(2):184-195
[23]Sirvente H,Beaumal V,Gaillard C,et al.Structuring and functionalization of dispersions containing egg yolk,plasma and granules induced by mechanical treatments[J].Journal of Agricultural and Food Chemistry,2007,55(23):9537-9544
[24]Xu L,Zhao Y,Xu M,et al.Changes in aggregation behavior of raw and cooked salted egg yolks during pickling[J].Food Hydrocolloids,2018,80:68-77
[25]Guillen M D,Ruiz A,Cabo N.Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy.Influence of salting[J].Journal of the Science of Food&Agriculture,2004,84(12):1528-1534
[26]张秋会,黄现青,李苗云,等.傅里叶红外光谱法研究肌肉蛋白质的二级结构[J].食品与发酵工业,2015,41(10):247-251ZHANG Qiu-hui,HUANG Xian-qing,LI Miao-yun,et al.Study on secondary structure of meat protein by FT-IR[J].Food and Fermentation Industries,2015,41(10):247-251
[27]Berhe D T,Lawaetz A J,Engelsen S B,et al.Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics[J].Food Control,2015,52:119-125
[28]孙佳悦,钱方,姜淑娟,等.基于红外光谱分析热处理对牛乳蛋白质二级结构的影响[J].食品科学,2017,38(23):82-86SUN Jia-yue,QIAN Fang,JIANG Shu-juan,et al.Effect of heat treatments on the secondary structure of milk proteins analyzed by fourier transform infrared spectroscopy[J].Food Science,2017,38(23):82-86
[29]Guilmineau F,Krause I,Kulozik U.Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and no reducing conditions[J].Journal of Agricultural and Food Chemistry,2005,53(24):9329-9336
[30]Anton M.Egg yolk:structures,functionalities and processes[J].Journal of the Science of Food&Agriculture,2013,93(12):2871-2880
[31]郑华,彭辉,林捷,等.食盐对咸蛋黄蛋白质特性的影响[J].食品科学,2013,34(1):83-87ZHENG Hua,PENG Hui,LIN Jie,et al.Effect of salt on properties of salted yolk protein[J].Food Science,2013,34(1):83-87