文献类型： 外文期刊
作者： Ding, Yongwang 1 ; Zhang, Chang 1 ; Jin, Chenglong 1 ; Wang, Shuang 1 ; Zhang, Yanan 1 ; Xia, Weiguang 1 ; Lv, Yantao 3 ; Wang, Shenglin 1 ; Qiu, Zechao 1 ; Huang, Xuebing 1 ; Li, Kaichao 1 ; Zheng, Chuntian 1 ; Jin, Erhui 2 ; Chen, Wei 1 ;
作者机构： 1.Guangdong Acad Agr Sci, State Key Lab Livestock & Poultry Breeding,State K, Key Lab Anim Nutr & Feed Sci South China,Inst Anim, Minist Agr & Rural Affairs,Guangdong Key Lab Anim, Guangzhou 510640, Peoples R China
2.Anhui Sci & Technol Univ, Coll Anim Sci, Anhui Prov Key Lab Anim Nutr Regulat & Hlth, Fengyang 233100, Peoples R China
3.Zhongkai Univ Agr & Engn, Innovat Inst Anim Hlth Breeding, Coll Anim Sci & Technol, Guangzhou 510225, Peoples R China
关键词： Protein aggregation; Disulfide bond; Reducing agent
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2024 年 212 卷
页码：
收录情况： SCI
摘要： Hard yolk (HY), commonly found in cooked, salted eggs, has recently become a great concern in the commercial production of salted eggs because of its negative impact on the taste of yolk. Herein, the chemical and structural characteristics of HY and the underlying mechanism of HY were investigated. Although there were similar nutritional compositions between HY and non-hard yolk (NHY), HY exhibited higher hardness, springiness, gumminess and chewiness than NHY, suggesting the lower acceptability of HY. In HY, a large amount of fibrillike substance was wrapped around the surface of yolk particles, whereas this was not observed in NHY. HY demonstrated higher beta-sheet content and surface hydrophobicity but lower alpha-helices than NHY, indicating that alpha-helices of yolk protein change into beta-sheet. In addition, HY exhibited higher disulphide bonds than NHY (13.5% vs. 11%). A higher level of protein aggregates was observed in HY compared with that in NHY, whereas a reducing agent, dithiothreitol (DTT), decreased the level. Similarly, the addition of tea polyphenols as a reducing agent in the pickling solution reduced HY formation and improved the taste texture of salted eggs. The results of this study show that the occurrence of HY compromised the taste acceptability of salted egg. Disulphide bond-mediated protein aggregation plays an important role in mediating HY formation through which the reducing agent suppresses HY formation.
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