Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology.

Q2 Agricultural and Biological Sciences

Korean Journal for Food Science of Animal Resources Pub Date : 2018-04-01 Epub Date: 2018-04-30 DOI:10.5851/kosfa.2018.38.2.291

Naxin Sun, Huiping Liu, Xiaowei Zhang, Hongni Wang, Shaojuan Liu, Pei Chen, Weijie Yu, Kai Liu

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引用次数: 0

Abstract

To shorten the production cycle of Zaodan, this study first pickled Zaodan by a novel technology - vacuum decompression technology. Vacuum decompression technology could reduce the pickling time of Zaodan from 20 wk to about 9 wk. The protein content, moisture and pH of the Zaodan egg white gradually decreased with a concomitant increase in salt during the pickling process. The total sulfhydryl group (SH) group content of the egg white proteins was increased to 2.43×10^-3 mol/L after being pickled for 30 d, whereas the content of disulphide bonds (SS) was reduced to 23.35×10^-3 mol/L. The surface hydrophobicity was lowest after pickling for 30 d. In addition, great changes occurred in the secondary structure of the egg white proteins after pickling for 20 d. The disappearance of ovomucin was noticeable based on sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis.

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真空减压腌制枣丹的理化性质及结构变化

为缩短枣丹的生产周期，本研究首次采用真空减压工艺腌制枣丹。真空减压技术可将枣单的酸洗时间从20周缩短至9周左右。在腌制过程中，枣单蛋白的蛋白质含量、水分和pH值随着盐的增加而逐渐降低。腌制30 d后，蛋清蛋白总巯基(SH)含量升高至2.43×10-3 mol/L，二硫键(SS)含量降低至23.35×10-3 mol/L。腌制30 d后，表面疏水性最低。腌制20 d后，蛋清蛋白二级结构发生了较大变化。经十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析，卵泡蛋白明显消失。

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来源期刊

Korean Journal for Food Science of Animal Resources 农林科学-食品科技

CiteScore

1.22

自引率

0.00%

发文量

审稿时长

4-8 weeks