Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
Food Chem. 2020 Nov 15;330:127321. doi: 10.1016/j.foodchem.2020.127321. Epub 2020 Jun 12.
In this paper, changes in physicochemical properties, gel structure and in vitro digestion of marinated egg with spice or tea during braising were investigated. Results indicated that the moisture content and surface hydrophobicity of marinated egg white showed an overall decreased trend. The springiness of marinated egg white showed an increased trend, and the hardness in the late stage showed an increased trend. Microstructure showed that compact gel structures formed many holes during the braising. Intermolecular forces showed that ionic bonds and disulfide bonds played a dominant role in the marinated egg white. Secondary structure showed that the β-turn showed a decreased trend, contrary to that of random coils and α-helices. Appropriate braising increased the digestibility of marinated egg white, but excessively long-time braising could reduce it. Both spice and tea braising could improve the gel strength of protein, and the tea braising was also slightly better than spice braising.
本文研究了腌制蛋在炖煮过程中用香料或茶进行腌制时的理化性质、凝胶结构和体外消化的变化。结果表明，腌制蛋清的水分含量和表面疏水性呈总体下降趋势。腌制蛋清的弹性呈上升趋势，后期硬度呈上升趋势。微观结构表明，在炖煮过程中形成了许多小孔的致密凝胶结构。分子间作用力表明，离子键和二硫键在腌制蛋清中起主导作用。二级结构表明β-转角呈下降趋势，与无规卷曲和α-螺旋相反。适当的炖煮可以提高腌制蛋清的消化率，但过长时间的炖煮会降低其消化率。香料和茶炖煮都可以提高蛋白质的凝胶强度，而且茶炖煮略优于香料炖煮。
