National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China.
J Agric Food Chem. 2012 Aug 8;60(31):7746-53. doi: 10.1021/jf302100m. Epub 2012 Jul 27.
Although the effect of storage temperature was suggested to be a more important factor than that of storage time on changes in unfertilized egg white proteins, no comprehensive analysis of the thermally induced egg white protein changes was carried out. This study presents a proteomic analysis of the changes in unfertilized egg white proteins after 15 days of storage at 4, 20, and 37 °C. Using two-dimensional electrophoresis followed by MALDI-TOF MS/MS, 32 protein spots representing 8 proteins were identified with significant differences in abundance when stored at different temperatures. An accelerated degradation of ovalbumin, possibly resulting from the reduction of antiprotease, was observed after the storage at higher temperature. In addition, an increase in the formation of ovalbumin complexes and a decrease in lipocalin family proteins were detected with increasing storage temperature, which may indicate a thermally promoted change in chicken eggs. The decrease of clusterin during the high-temperature storage was suggested to be an effective biomarker for egg quality evaluation. These findings will give insight into the effects of storage temperature on changes in unfertilized egg white proteins during storage and provide a better understanding of the thermally induced biochemical changes that may affect the egg deteriorative process.
尽管储存温度的影响被认为是导致未受精蛋清蛋白变化的比储存时间更重要的因素，但尚未对热诱导的蛋清蛋白变化进行全面分析。本研究采用蛋白质组学方法分析了未受精蛋清蛋白在 4、20 和 37°C 下储存 15 天后的变化。通过二维电泳结合 MALDI-TOF MS/MS，共鉴定出 32 个蛋白点，代表 8 种蛋白，其丰度在不同温度下有显著差异。在较高温度下储存时，卵清白蛋白可能由于抗蛋白酶减少而加速降解。此外，随着储存温度的升高，还检测到卵清白蛋白复合物的形成增加和类脂蛋白家族蛋白的减少，这可能表明鸡蛋发生了热促进变化。在高温储存过程中，聚集素的减少被认为是评估鸡蛋质量的有效生物标志物。这些发现将深入了解储存温度对储存过程中未受精蛋清蛋白变化的影响，并更好地了解可能影响鸡蛋劣化过程的热诱导生化变化。
