Research progress in protein gel formation and regulation of preserved eggs

doi:10.13386/j.issn1002-0306.2012.23.065

Issue 23

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2012 > (23): 383-387. > DOI: 10.13386/j.issn1002-0306.2012.23.065

Research progress in protein gel formation and regulation of preserved eggs[J]. Science and Technology of Food Industry, 2012, (23): 383-387. DOI: 10.13386/j.issn1002-0306.2012.23.065

Citation:

Research progress in protein gel formation and regulation of preserved eggs[J]. Science and Technology of Food Industry, 2012, (23): 383-387. DOI: 10.13386/j.issn1002-0306.2012.23.065

Citation:

Research progress in protein gel formation and regulation of preserved eggs[J]. Science and Technology of Food Industry, 2012, (23): 383-387. DOI: 10.13386/j.issn1002-0306.2012.23.065

PDF (939 KB)

Research progress in protein gel formation and regulation of preserved eggs

More Information

Received Date: June 12, 2012

Graphical Abstract

Abstract

Abstract

As a traditional Chinese egg product, preserved eggs are very popular. They are widely accepted by their excellent protein gelling properties, which are the major functional properties of egg protein. This review firstly introduced gel formation type of preserved egg white and egg yolk, then discussed corresponding factors which influence gelation. On this basis, it put emphasis on reviewing the effect of alkalinity of pickling solution, temperature, time, metal ions, tea and other factors on egg protein gel. A theoretical basis for studying gel formation mechanisms of preserved eggs and guidance for preserved eggs processing are provided.
- preserved egg;protein;gel;regulation;

FullText(HTML)

References (45)

References

[1]	江志炜, 沈蓓英, 潘秋琴.蛋白质加工技术[M].北京:化学工业出版社, 2003:126-132.
[2]	胡坤, 方少瑛, 王秀霞, 等.蛋白质凝胶机理的研究进展[J].食品工业科技, 2006, 27 (6) :202-205.
[3]	Campbell L, Raikos V, Euston S R.Modification of functional properties of egg-white proteins[J].Food Nahrung, 2003, 47 (6) :369-376.
[4]	Polign I, Collignan A, Trystram G.Processing smoked pork belly by immersion in a complex solution at high temperature[J].Journal of Food Engineering, 2005, 66 (2) :155-169.
[5]	Corzo O, Bracho N.Effects of brine concentration and temperature on equilibrium distribution coefficients during osmotic dehydration of sardine sheets[J].LWT-Food Science and Technology, 2004, 37 (4) :475-479.
[6]	李军鹏, 侯畅, 熊善柏, 等.腌制条件对皮蛋品质的影响[J].食品研究与开发, 2009 (8) :101-105.
[7]	赵燕, 徐明生, 涂勇刚.皮蛋加工相关机理研究进展[J].食品科学, 2010, 31 (17) :472-475.
[8]	欧阳玲花, 冯健雄, 闵华, 等.皮蛋加工现状与展望[J].食品工业科技, 2009, 30 (4) :349-354.
[9]	MINE Y.Recent advances in egg protein functionality in the food system[J].World’S Poult Science Journal, 2002, 58:31-39.
[10]	马美湖.蛋与蛋制品加工学[M].北京:中国农业出版社, 2007:33-34.
[11]	王盼盼.食品中蛋白质的功能特性综述[J].肉类研究, 2010 (5) :62-71.
[12]	Handa A, Takahashi K, Kuroda N, et al.Heat-induced egg white gels as affected by pH[J].Journal of Food Science, 1998, 63 (3) :403-407.
[13]	李俐鑫, 迟玉杰, 孙波.蛋清蛋白质凝胶质构特性的研究[J].食品工业科技, 2007, 28 (8) :57-60.
[14]	Croguennec T, Nau F, Brule G.Influence of pH and salts on egg white gelation[J].Journal of Food Science, 2002, 67 (2) :608-614.
[15]	Medina-Torres L, Calderas F, Gallegos-Infante J A, et al.Mechanical properties of ovalbumin gels formed at different conditions of concentration, ionic strength, pH, and aging time[J].Food and Bioprocess Technology, 2010, 3 (1) :150-154.
[16]	Anton M, Le Denmat M, Beaumal V, et al.Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions[J].Colloids and Surfaces B:Biointerfaces, 2001, 21 (1/3) :137-147.
[17]	Woodward S, Cotterill O.Texture profile analysis, expressed serum, and microstructure of heat-formed egg yolk gels[J].Journal of Food Science, 1987, 52 (1) :68-74.
[18]	Causeret D, Matringe E, Lorient D.Ionic strength and pH effects on composition and microstructure of yolk granules[J].Journal of Food Science, 1991, 56 (6) :1532-1536.
[19]	Kaewmanee T, Benjakul S, Visessanguan W.Effect of salting processes on chemical composition, textural properties and microstructure of duck egg[J].Journal of the Science of Food and Agriculture, 2009, 89 (4) :625-633.
[20]	Causeret D, Matringe E, Lorient D.Mineral cations affect microstructure of egg yolk granules[J].Journal of Food Science, 1992, 57 (6) :1323-1326.
[21]	Mulvihill D, Rector D, Kinsella J.Effects of structuring and destructuring anionic ions on the rheological properties of thermally inducedβ-lactoglobulin gels[J].Food Hydrocolloids, 1990, 4 (4) :267-276.
[22]	Wang J, Fung D Y C.Alkaline-fermented foods:a review with emphasis on pidan fermentation[J].Critical Reviews in Microbiology, 1996, 22 (2) :101-138.
[23]	梁庆祥, 史琦云.皮蛋加工过程中的分期及色泽研究[J].甘肃农业大学学报, 1992, 27 (2) :171-176.
[24]	孙静, 黄茜, 蔡朝霞, 等.皮蛋腌制过程中NaOH渗透规律的研究[C].第九届中国蛋品科技大会, 2010:130-133.
[25]	董开发, 徐明生.禽产品加工新技术[M].北京:中国农业出版社, 2002:176-177.
[26]	刘中科, 黄姝洁, 卢晓黎.氢氧化钠梯度浓度浸泡制备乌鸡皮蛋工艺研究[J].食品与发酵科技, 2011, 47 (1) :46-49.
[27]	张献伟, 郭善广, 蒋爱民, 等.K+型无铅鸡蛋皮蛋加工技术[J].食品科学, 2011, 32 (14) :350-355.
[28]	魏乃杰.风味艺术皮蛋的制备及其安全性研究[D].重庆:西南大学, 2010.
[29]	Fuxin Z.Changes of alkalinity during preserved chicken egg processing[J].Food and Fermentation Industries, 2004, 20 (10) :81-83.
[30]	吕峰, 郑明锋, 陈丽娇.梯度控温腌制无铅皮蛋工艺[J].福建农林大学学报:自然科学版, 2005, 34 (4) :527-530.
[31]	孙静, 马美湖, 吴玲, 等.热处理对皮蛋生产周期和品质的影响[J].农业工程学报, 2011, 27 (5) :367-372.
[32]	Ganasen P, Benjakul S.Chemical composition, physical properties and microstructure of pidan white as affected by different divalent and monovalent cations[J].Journal of Food Biochemistry, 2011, 35 (5) :1528-1537.
[33]	Ganasen P, Benjakul S.Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations[J].LWT-Food Science and Technology, 2010, 43 (1) :77-85.
[34]	侯大军, 李洪军.碱处理对风味皮蛋物理品质的影响[J].食品工业科技, 2008, 29 (5) :119-121.
[35]	阎华.不同金属辅料对皮蛋加工品质的影响[J].江苏农业科学, 2008 (3) :208-210.
[36]	阎华, 朱端卫.铜、锌、铁在皮蛋加工中作用差异研究[J].食品科学, 2006, 27 (12) :164-167.
[37]	BU Hong yu, MA Mei hu.Different effects of zinc salts on preserved egg processing[J].Food Science, 2011, 32 (13) :136-144.
[38]	张黎利, 刘国庆, 汪爱民, 等.不同金属盐组合腌制无铅皮蛋及其金属含量的测定[J].食品工业科技, 2010, 31 (2) :189-192.
[39]	阎华.铁盐加工溏心皮蛋研究[J].安徽农业科学, 2010, 17:9188-9189.
[40]	Godwin H A.The biological chemistry of lead[J].Current Opinion in Chemical Biology, 2001, 5 (2) :223-227.
[41]	Ganesan P, Benjakul S.Influence of different cations on chemical composition and microstructure of pidan white and yolk during pickling and aging[J].International Journal of Food Properties, 2010, 13 (5) :1150-1160.
[42]	Yuksel Z, Avci E, Erdem Y K.Characterization of binding interactions between green tea flavanoids and milk proteins[J].Food Chemistry, 2010, 121 (2) :450-456.
[43]	Majchrzak D, Mitter S, Elmadfa I.The effect of ascorbic acid on total antioxidant activity of black and green teas[J].Food Chemistry, 2004, 88 (3) :447-451.
[44]	Ganasen P, Benjakul S.Effects of green tea and chinese tea on the composition and physical properties of pidan white[J].Journal of Food Processing and Preservation, 2011, 35:907-916.
[45]	欧阳玲花, 冯健雄, 闵华, 等.皮蛋加工新型配方研究[J].食品研究与开发, 2010, 31 (6) :90-92.

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (191) PDF downloads (822)

Science and Technology of Food Industry

Research progress in protein gel formation and regulation of preserved eggs

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content