【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。更多还原

【Abstract】 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 α-helix and β-sheet,accounting for 74.67% of all secondary structures.After salting,parts of α-helix and β-sheet turned into T turn.更多还原