作　　者： ; ; ; (彭辉）;

机构地区： 华南农业大学食品学院

出　　处： 《食品科学》 2013年第1期83-87,共5页

摘　　要： 研究氯化钠对咸鸭蛋蛋黄中蛋白质特性的影响。新鲜蛋黄可溶性蛋白含量为1.95g/100g湿基,第15周咸蛋黄中为4.30g/100g湿基;新鲜蛋黄的巯基含量为0.057mmol/g pro,到第3周出现峰值0.102mmol/g pro;差示扫描量热仪(DSC)分析表明食盐对咸蛋黄蛋白质的耐热性有促进作用,新鲜蛋黄热转变温度为79.06℃,第15周转变温度升高到80℃;SDS-PAGE电泳表明食盐的腌制没有对蛋白质肽链结构产生影响;傅里叶变换红外光谱表明,蛋白质的二级结构发生较大变化,新鲜蛋黄蛋白质的二级结构以α螺旋和β折叠为主,占74.67%,腌制以后α螺旋和β折叠结构部分转化为T转角。 The effect of salt on properties of yolk protein during salting was investigated. The soluble protein content was 1.95 g/100 g in fresh egg yolk （on a wet basis） and increased to 4.30 g/100 g after salting for 15 weeks. The sulfhydryl content of fresh egg yolk was 0.057 mmol/g protein, and reached a peak level of 0.102 mmol/g protein after 3 weeks of salting. DSC results showed that salting promoted the heat tolerance of egg yolk protein. The thermal transition temperature of fresh yolk protein was 79.06 ℃, and increased to 80 ℃ after 15 weeks of salting. SDS-PAGE showed that salt did not affect the structure of peptide chains. Salt could result in a significant change in the secondary structure of yolk protein. The major secondary structures of fresh egg yolk protein were a-helix and fl-sheet, accounting for 74.67% of all secondary structures. After salting, parts of a-helix and β-sheet turned into T turn.

关 键 词： 蛋黄 蛋白质 巯基 二级结构

领　　域： [轻工技术与工程] [轻工技术与工程]