Yang Hao, Shi Qiang, Wang Zhongliang, Chen Xiao, Min Fangfang, Meng Xuanyi, Tong Ping, Wu Yong, Chen Hongbing
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Jiangxi Province Engineering Research Center of Special Medical Purposes Intended for Allergic Population, Nanchang University, Nanchang 330047, China.
Foods. 2025 Jan 13;14(2):219. doi: 10.3390/foods14020219.
In recent years, the consumption of liquid eggs has failed to meet the expectations of the public due to growing concerns regarding food safety and health. It is well known that there are interactions between the components in liquid eggs, and the interaction effect on the structure and functional properties of the proteins and antigenicity remains unclear. To investigate egg component interactions, we focused on four major egg lipids, namely phosphatidylcholine, palmitic acid, oleic acid, and linoleic acid, as well as four major egg proteins, including ovalbumin, ovotransferrin, ovomucoid, and lysozyme. The protein structural changes were analyzed using polypropylene gel electrophoresis, circular dichroism, ultraviolet absorption spectra, and exogenous fluorescence spectra, and the functional properties were assessed through solubility measurements and particle size analysis, while protein antigenicity was evaluated using an enzyme-linked immunosorbent assay. All the results revealed that oleic acid had the most significant effect on proteins' secondary and tertiary structures, particularly affecting ovalbumin and ovotransferrin. Linoleic acid substantially increased the solubility of ovalbumin and ovomucoid, while palmitic acid significantly influenced the particle size of ovalbumin and lysozyme. Thus, we found that different lipids exhibit distinct effects on egg protein properties during pasteurization conditions, with oleic acid showing the most substantial impact on protein structure and antigenicity.
近年来，由于对食品安全和健康的担忧日益增加，液态蛋的消费量未能达到公众的预期。众所周知，液态蛋中的成分之间存在相互作用，而这种相互作用对蛋白质的结构、功能特性和抗原性的影响仍不清楚。为了研究鸡蛋成分之间的相互作用，我们重点关注了四种主要的鸡蛋脂质，即磷脂酰胆碱、棕榈酸、油酸和亚油酸，以及四种主要的鸡蛋蛋白质，包括卵清蛋白、卵转铁蛋白、卵类黏蛋白和溶菌酶。使用聚丙烯凝胶电泳、圆二色性、紫外吸收光谱和外源荧光光谱分析蛋白质结构变化，并通过溶解度测量和粒度分析评估功能特性，同时使用酶联免疫吸附测定法评估蛋白质抗原性。所有结果表明，油酸对蛋白质的二级和三级结构影响最为显著，尤其对卵清蛋白和卵转铁蛋白有影响。亚油酸显著增加了卵清蛋白和卵类黏蛋白的溶解度，而棕榈酸则显著影响了卵清蛋白和溶菌酶的粒度。因此，我们发现不同的脂质在巴氏杀菌条件下对鸡蛋蛋白质特性表现出不同的影响，其中油酸对蛋白质结构和抗原性的影响最为显著。
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