中文 | English

J. Hefei Univ. Tech. (Nat. Sci.)

合肥工业大学学报(自然科学版)

JOURNAL OF HEFEI UNIVERSITY OF TECHNOLOGY (NATURAL SCIENCE)

Competent Authorities: Ministry of Education of the People's Republic of China

Sponsor by: Hefei University of Technology

ISSN 1000-1646, CN 34-1001/N

Changes in physicochemical properties, microstructure and egg white composition of apple branches treated baked eggs

Download Full Text

苹果枝烘烤鸡蛋的理化性质、微观结构和蛋白组成的变化研究

Journal Information

J. Hefei Univ. Tech. (Nat. Sci.), Feb.2024, Vol.47 No.2: 270-274, 282

DOI: 10.3969/j.issn.1003-5060.2024.02.020

Authors

ZHOU Ning, HAN Dongjing, WANG Zhihua, WANG Wenjun, YANG Shaohua, LIU Guoqing

(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

Abstract and Keywords

Abstract: The effects of apple branches on the physicochemical properties, microstructure and egg white composition of baked eggs were studied. The texture properties of the egg white were evaluated using texture profile analysis (TPA). The results of TPA showed that the elasticity of baked eggs (BE) and apple branches treated baked eggs (ATBE) first increased and then decreased during the baking process with ATBE being more elastic than BE. The microstructure of the egg white was analyzed by cold field emission scanning electron microscope (FESEM), the ATBE egg white gels were denser than BE egg white gels, forming a thin gel bundle. Fourier transform infrared spectrometer (FTIR) was used to analyze the effect of apple branches on the secondary structure of egg white. Apple polyphenols promote protein aggregation by binding to proteins through hydrogen bonding, thus enhancing the gel properties of egg white. Ultra-high performance liquid chromatography-quadrupole-orbitrap high-resolution mass spectrometry (UPLC-Q-Orbitrap HRMS) technology was used to verify that ABTE egg white has 87 more substances than BE egg white, and the egg white composition has changed significantly.

Keywords: apple branch; eggs; structure; egg white

作者信息

周宁，韩东晶，王志花，汪文君，杨少华，刘国庆

（合肥工业大学食品与生物工程学院，安徽合肥230601）

摘要和关键词

摘要: 文章研究苹果枝对烘烤鸡蛋的理化性质、微观结构和蛋白组成的影响, 采用质地剖面分析(texture profile analysis, TPA)对蛋白的质构特性进行评价。TPA 结果表明, 苹果枝烘烤鸡蛋(apple branches treated baked eggs, ATBE)和烘烤蛋(baked eggs, BE)在烘烤过程中弹性先增加后下降, 且 ATBE 比 BE 更具有弹性。利用冷场发射扫描电子显微镜(field emission scanning electron microscope, FESEM)分析蛋白的微观结构, ATBE 蛋白凝胶比 BE 蛋白凝胶更加致密, 形成细凝胶束。通过傅里叶变换红外光谱仪(Fourier transform infrared spectrometer, FTIR)分析苹果枝对蛋白二级结构的影响, 苹果多酚通过氢键作用与蛋白结合促进蛋白的聚集, 从而提高蛋白的凝胶性质。利用超高效液相色谱(ultra-high performance liquid chromatography, UPLC)-四极杆-静电场轨道阱高分辨质谱(quadrupole-orbitrap high-resolution mass spectrometry, Q-Orbitrap HRMS)技术验证 ABTE 蛋白比 BE 蛋白多 87 种物质, 蛋白组分发生明显变化。

关键词: 苹果枝条；鸡蛋；结构；蛋白

Funding

国家重点研发计划资助项目（2018YFD0502105）

Previous Next

Back to Contents