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

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

顾璐萍^{1, 2, 3,},
范巧^{1, 2, 3},
李俊华^{1, 2, 3},
常翠华^{1, 2, 3},
杨严俊^{1, 2, 3},
苏宇杰^{1, 2, 3, ,}

1.
食品科学与技术国家重点实验室（江南大学），江苏无锡 214122
2.
国家功能食品工程技术研究中心（江南大学），江苏无锡 214122
3.
江南大学食品学院，江苏无锡 214122

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
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- 文章访问数: 76
- HTML全文浏览量: 16
- PDF下载量: 4
- 被引次数: 0
出版历程
- 收稿日期: 2022-06-14
- 网络出版日期: 2022-10-20
- 刊出日期: 2022-11-23

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

GU Luping^{1, 2, 3
,},
FAN Qiao^{1, 2, 3},
LI Junhua^{1, 2, 3},
CHANG Cuihua^{1, 2, 3},
YANG Yanjun^{1, 2, 3},
SU Yujie^{1, 2, 3
, ,}

1.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2.
National Functional Food Engineering Technology Research Center, Jiangnan University, Wuxi 214122, China
3.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

摘要

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。
- 虾青素 /
- 热处理 /
- 稳定性 /
- 消化特性 /
- 生物可给率
Abstract: The objective of this study was to investigate the impacts of four thermal treatments on the stability of astaxanthin-enriched eggs (hot spring, soft-boiled, hard-boiled and pan-fried eggs). And a simulated gastrointestinal tract model was designed to evaluate the lipid and protein digestibility, molecular weight distribution of protein, biostability and bioaccessibility of astaxanthin. Results showed that thermal treatment led to the degradation of astaxanthin. Among these, soft-boiled had the highest retention ratio, 97.21%. Compared with raw eggs, boiled eggs had higher lipid and protein digestibility. Soft-boiled and hot spring eggs exhibited the highest digestibility, however, a lower digestibility was observed on the pan-fried eggs. These results were confirmed by electrophoresis analysis that the fractions with high molecular weight in the soft-boiled and hot spring eggs disappeared. There was no significant difference on the biostability of eggs astaxanthin under different thermal treatment, which was 48.76%~49.47%, while boiling eggs could effectively improve the bioaccessibility as compared with raw eggs. The soft-boiled and hot spring eggs exhibited relatively higher bioaccessibility, 48.76% and 47.71%, respectively. These results suggested that soft-boiled astaxanthin-enriched eggs could be used as a promising approach for natural astaxanthin supplementation.
- astaxanthin /
- thermal treatment /
- stability /
- digestibility /
- bioaccessibility

HTML全文

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。

下载: 全尺寸图片幻灯片

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

下载: 全尺寸图片幻灯片

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。

下载: 全尺寸图片幻灯片

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

下载: 全尺寸图片幻灯片

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）₂	0.5	0.3
KCl	30	0.5
KH₂PO₄	6	0.5
NaHCO₃	65	1
NaCl	25	2
MgCL₂（H₂O）₆	2	0.15
（NH₃）₂CO₃	2	0.5

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±4.15^a	60.82±3.67^a
蛋黄颜色	13.02±0.04^a	6.98±0.02^b
哈夫单位	81.50±1.45^a	83.80±3.70^a
蛋白质含量（%）	13.37±0.01^a	13.35±0.02^a
脂质含量（%）	32.62±0.17^a	32.62±0.16^a
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±0.12^a	96.58±0.24^b	91.04±0.38^c	87.88±0.27^d

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（%）
分子量范围	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 kDa	4.63^d	3.88^d	3.41^d	5.70^d	4.90^d	5.33^c	5.22^c	4.72^c	5.88^bc	6.11^c
1~10 kDa	28.68^b	9.44^c	9.83^c	9.47^c	60.60^a	9.60^b	8.45^b	8.80^b	8.54^b	8.27^b
500~1000 Da	19.18^c	20.34^b	20.85^b	23.52^b	20.59^b	−	−	−	−	−
<500 Da	47.51^a	66.34^a	65.91^a	61.31^a	13.91^c	85.07^a	86.32^a	86.48^a	85.59^a	85.61^a
总和	100	100	100	100	100	100	100	100	100	100
注：同列不同字母表示数值间具有显著性差异（P<0.05）。

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