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; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
Food Res Int. 2022 Jun;156:111348. doi: 10.1016/j.foodres.2022.111348. Epub 2022 May 9.
Marinated egg is one of the traditional egg products in China; however, its low digestibility has limited its further industrial application. In this study, the mechanism involved in the amelioration of the protein digestibility of whole marinated eggs by strong alkali pickling was investigated. The results revealed that the water content of strong alkali-pickled whole marinated egg (SPME) exhibited an increasing trend during the alkali pickling process. Furthermore, as the pickling process progressed, the hardness, net charge, and β-sheets of the SPME first increased and then decreased, and the stability of the secondary structure of the SPME gradually decreased. In addition, long-term strong alkali pickling damaged the gel properties and protein structure of SPME, which resulted in the degradation of the protein. Thus, the alkali pickling significantly enhanced the digestibility of the SPME protein and the number of peptides present in the enzymolysis product of SPME. In summary, strong alkali pickling effectively improved the protein digestibility of marinated egg.
腌蛋是中国传统的蛋制品之一；然而，其低消化率限制了其进一步的工业应用。本研究探讨了强碱腌制改善全腌蛋蛋白消化率的机制。结果表明，强碱腌制全腌蛋（SPME）的水分含量在碱腌制过程中呈上升趋势。此外，随着腌制过程的进行，SPME 的硬度、净电荷和β-折叠先增加后减少，SPME 二级结构的稳定性逐渐降低。此外，长期强碱腌制破坏了 SPME 的凝胶特性和蛋白质结构，导致蛋白质降解。因此，碱腌制显著提高了 SPME 蛋白的消化率和 SPME 酶解产物中肽的数量。总之，强碱腌制有效地提高了腌蛋的蛋白质消化率。
