咸蛋贮藏过程中蛋黄混浊的原因研究：水分迁移加速蛋白质和脂质氧化

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-29 DOI:10.1016/j.foodchem.2025.144112

Jiyu Zhang , Songyi Lin , Sichen Lu , Xunze Yuan , Yue Tang , Zhijie Bao

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引用次数: 0

摘要

在这项研究中，对咸蛋黄（SEYs）采用了两种不同的贮藏方法：一组以完整的全蛋贮藏，另一组以分离的蛋黄贮藏。结果表明，水分迁移是导致咸蛋黄泥化的根本原因。低频核磁共振（LF-NMR）和核磁共振成像（MRI）分析表明，在储存过程中，蛋白中的水分含量显著减少，而咸蛋黄（SEY）中的水分含量则急剧增加。此外，咸蛋组的可溶性蛋白质含量明显降低，而巯基含量和过氧化值（PV）显著增加。最后，CLSM 和 Cryo-SEM 分析确定了 SEY 泥化的三个阶段：蛋黄颗粒分散、聚集和重组。这一过程加速了蛋白质-脂质的氧化和再乳化，最终导致 SEY 泥化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Investigating the causes of yolk mudding during storage of salted eggs: Water migration accelerates protein and lipid oxidation

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Investigating the causes of yolk mudding during storage of salted eggs: Water migration accelerates protein and lipid oxidation

In this study, salted egg yolks (SEYs) were subjected to two distinct storage methods: one group was stored as intact whole eggs, and the other was stored as isolated yolks. It was verified that water migration was the root cause of the mudding of SEYs. LF-NMR and MRI analyses revealed a significant decrease in water content in the egg white and a dramatic increase in the salted egg yolk (SEY) during storage. Additionally, the soluble protein content of the salted egg group significantly decreased, while the sulfhydryl content and peroxide value (PV) increased notably. Finally, CLSM and Cryo-SEM analyses identified three stages in the muddying of SEY: yolk particle dispersion, aggregation, and reorganization. This process accelerates protein-lipid oxidation and re-emulsification, ultimately leading to SEY mudding.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.