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中国精品科技期刊2020

热处理方式对虾青素强化鸡蛋消化特性的影响

顾璐萍 范巧 李俊华 常翠华 杨严俊 苏宇杰

顾璐萍,范巧,李俊华,等. 热处理方式对虾青素强化鸡蛋消化特性的影响[J]. 食品工业科技,2022,43(23):112−118. doi:  10.13386/j.issn1002-0306.2022060116
引用本文: 顾璐萍,范巧,李俊华,等. 热处理方式对虾青素强化鸡蛋消化特性的影响[J]. 食品工业科技,2022,43(23):112−118. doi:  10.13386/j.issn1002-0306.2022060116
GU Luping, FAN Qiao, LI Junhua, et al. Impacts of Thermal Treatment on the Digestibility of Astaxanthin-enriched Eggs[J]. Science and Technology of Food Industry, 2022, 43(23): 112−118. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022060116
Citation: GU Luping, FAN Qiao, LI Junhua, et al. Impacts of Thermal Treatment on the Digestibility of Astaxanthin-enriched Eggs[J]. Science and Technology of Food Industry, 2022, 43(23): 112−118. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022060116

热处理方式对虾青素强化鸡蛋消化特性的影响

doi: 10.13386/j.issn1002-0306.2022060116
基金项目: 国家自然科学基金(31901642)。
详细信息
    作者简介:

    顾璐萍(1989−),女,博士,助理研究员,研究方向:蛋制品加工与研究,E-mail:guluping@jiangnan.edu.cn

    通讯作者:

    苏宇杰(1982−),男,博士,副教授,研究方向:蛋制品加工与研究,E-mail: suyujie@jiangnan.edu.cn

  • 中图分类号: TS253.1

Impacts of Thermal Treatment on the Digestibility of Astaxanthin-enriched Eggs

  • 摘要: 本文旨在考察温泉蛋、溏心蛋、全熟蛋、煎蛋四种热处理方式对虾青素强化鸡蛋稳定性的影响,并通过构建体外消化模型对其消化特性进行分析,包括脂肪消化率、蛋白质消化率、蛋白质分子量分布情况及虾青素的生物保留率和生物可给率。研究发现热处理会导致虾青素发生不同程度的降解,其中温泉蛋中虾青素的保留率最高,达97.21%,相比较鲜蛋,水煮蛋可以提高虾青素强化鸡蛋中脂肪和蛋白质的消化率,其中溏心蛋和温泉蛋最容易被消化,而煎蛋反而造成消化率下降。凝胶电泳图结果表明溏心蛋和温泉蛋消化完后的蛋白大分子段分布减少,证实这两种热处理方式的鸡蛋具有较高的蛋白质消化率。热处理对虾青素的生物保留率并无显著影响,为48.76%~49.47%;但水煮蛋有利于提高虾青素的生物可给率,其中溏心蛋和温泉蛋无显著性差异,具有较高的生物可给率,分别达48.76%和47.71%。以上研究结果表明,溏心虾青素强化鸡蛋可作为补充天然虾青素的一种新途径。
  • 图  1  不同热处理方式对虾青素强化鸡蛋脂肪消化率的影响

    Figure  1.  Effect of thermal treatment on the lipid digestion rate of astaxanthin-enriched eggs

    注:不同字母表示同一指标下数值间具有显著性差异(P<0.05);图2图4同。

    图  2  不同热处理方式对虾青素强化鸡蛋蛋白质消化率的影响

    Figure  2.  Effect of thermal treatment on the protein digestion rate of astaxanthin-enriched eggs

    图  3  不同热处理方式的虾青素强化鸡蛋消化液中蛋白质的SDS-PAGE电泳图

    Figure  3.  SDS-PAGE electrophoresis of astaxanthin-enriched eggs treated with different thermal treatment

    注:Ⅰ温泉蛋蛋清、Ⅱ溏心蛋蛋清、Ⅲ全熟蛋蛋清、Ⅳ煎蛋蛋清、Ⅴ鲜蛋清、Ⅵ温泉蛋蛋黄、Ⅶ溏心蛋蛋黄、Ⅷ全熟蛋蛋黄、Ⅸ煎蛋蛋黄、Ⅹ鲜蛋黄。

    图  4  不同热处理方式的虾青素强化鸡蛋中虾青素的生物利用度

    Figure  4.  Biostability and bioaccessability of astaxanthin-enriched eggs treated with different thermal treatment

    表  1  盐溶液成分表

    Table  1.   Composition of salt solution

    名称添加量(mL)浓度(mol/L)
    CaCl2(H2O)20.50.3
    KCl300.5
    KH2PO460.5
    NaHCO3651
    NaCl252
    MgCL2(H2O)620.15
    (NH32CO320.5
    下载: 导出CSV

    表  2  虾青素富集对鸡蛋品质的影响

    Table  2.   Effect of astaxanthin enrichment on the egg quality

    理化指标虾青素强化鸡蛋普通鸡蛋
    蛋重(g)61.20±4.15a60.82±3.67a
    蛋黄颜色13.02±0.04a6.98±0.02b
    哈夫单位81.50±1.45a83.80±3.70a
    蛋白质含量(%)13.37±0.01a13.35±0.02a
    脂质含量(%)32.62±0.17a32.62±0.16a
    虾青素含量(μg/g)102.09±0.38未检出
    注:同行不同字母表示数值间具有显著性差异(P<0.05),表3同。
    下载: 导出CSV

    表  3  不同热处理方式对虾青素稳定性的影响

    Table  3.   Effect of thermal treatment on astaxanthin retention of astaxanthin-enriched eggs

    组别温泉蛋溏心蛋全熟蛋煎蛋
    虾青素保留率(%)97.21±0.12a96.58±0.24b91.04±0.38c87.88±0.27d
    下载: 导出CSV

    表  4  不同热处理方式的虾青素强化鸡蛋在体外模拟消化后蛋白分子量分布

    Table  4.   Protein molecular weight distribution of astaxanthin-enriched eggs treated with different thermal treatment after in vitro digestion

    分子量范围蛋清(%)蛋黄(%)
    鲜蛋液温泉蛋溏心蛋全熟蛋煎蛋鲜蛋液温泉蛋溏心蛋全熟蛋煎蛋
    >10 kDa4.63d3.88d3.41d5.70d4.90d5.33c5.22c4.72c5.88bc6.11c
    1~10 kDa28.68b9.44c9.83c9.47c60.60a9.60b8.45b8.80b8.54b8.27b
    500~1000 Da19.18c20.34b20.85b23.52b20.59b
    <500 Da47.51a66.34a65.91a61.31a13.91c85.07a86.32a86.48a85.59a85.61a
    总和100100100100100100100100100100
    注:同列不同字母表示数值间具有显著性差异(P<0.05)。
    下载: 导出CSV
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  • 收稿日期:  2022-06-14
  • 网络出版日期:  2022-10-20
  • 刊出日期:  2022-11-23

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