Proteomics revealed regulatory mechanisms of pickling alkalinity on yellow preserved egg white gel properties.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-27 DOI:10.1002/jsfa.70214

Qian Zeng, Bingxin Yang, Dezhuang Yu, Zhendong Ye, Xin Liu, Qin Wang, Jijun Wu, Shijian Dong, Jiaying Huo, Shugang Li

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引用次数: 0

Abstract

Background: Yellow preserved eggs (YPE) require precise pickling conditions to achieve their unique color and texture. The alkalinity of the pickling solution significantly affects the gel properties of the egg whites, but its underlying mechanism remains unclear. This study systematically investigated the effects of varying alkaline concentrations on the gel characteristics of yellow preserved egg whites (YPEW) through integrated proteomic and physicochemical characterization techniques.

Results: The results indicated that the textural properties of YPEW gels first increased and then decreased with increasing alkaline concentration, reaching their peak at 60 g kg^-1 sodium hydroxide (NaOH) (PEW-60). Both the PEW-60 group and PEW-45 (45 g kg^-1 NaOH) group exhibited larger particle sizes and higher absolute zeta potential than fresh egg white, with PEW-60 showing greater values than PEW-45. Fourier-transform infrared (FTIR) spectroscopy analysis indicated reduced proportions of α-helix and random coil structures, while β-sheet and β-turn conformations increased to 22.39% and 36.46%, respectively. The enhanced hydrophobic interactions and disulfide bond crosslinking collectively contributed to the formation of a reinforced gel network. Proteomic analysis identified 329 proteins, with 21 differentially expressed proteins between the group of PEW-45 and PEW-60, 17 showing decreased abundance and four exhibiting increased levels. Notably, the reduced abundance of key proteins including ovalbumin, lysozyme and ovomucin played a pivotal regulatory role in gel network formation.

Conclusion: These findings further revealed the mechanistic basis of alkaline concentration in governing gel quality through structural protein modification, intermolecular interaction regulation, and functional protein expression modulation, providing theoretical guidance for optimizing YPE processing technology. © 2025 Society of Chemical Industry.

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蛋白质组学揭示了酸洗碱度对黄色皮蛋蛋白凝胶特性的调控机制。

背景：黄皮蛋（YPE）需要精确的酸洗条件来获得其独特的颜色和质地。酸洗液的碱度显著影响蛋白的凝胶特性，但其潜在的机制尚不清楚。本研究通过综合蛋白质组学和理化表征技术，系统研究了不同碱性浓度对黄皮蛋白凝胶特性的影响。结果：YPEW凝胶的结构性能随碱浓度的增加先升高后降低，在60 g kg-1氢氧化钠（NaOH）（PEW-60）时达到峰值。PEW-60组和PEW-45 （45 g kg-1 NaOH）组均表现出比新鲜蛋清更大的粒径和更高的绝对zeta电位，其中PEW-60组的值大于PEW-45。傅里叶红外（FTIR）光谱分析表明，α-螺旋结构和随机螺旋结构的比例降低，而β-片状结构和β-转状结构的比例分别增加到22.39%和36.46%。增强的疏水相互作用和二硫键交联共同促进了增强凝胶网络的形成。蛋白质组学分析鉴定出329个蛋白，其中21个蛋白在PEW-45和PEW-60组之间表达差异，17个蛋白丰度降低，4个蛋白丰度升高。值得注意的是，卵清蛋白、溶菌酶和卵清蛋白等关键蛋白丰度的降低在凝胶网络形成中发挥了关键的调节作用。结论：这些发现进一步揭示了碱性浓度通过结构蛋白修饰、分子间相互作用调控和功能蛋白表达调控凝胶质量的机制基础，为优化YPE加工工艺提供了理论指导。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.