多酚对蛋黄质地和风味的影响：一项分子对接研究
The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study.
作者信息
Tang Tingting, Zhang Ruyi, Chang Cuihua, Li Junhua, Gu Luping, Yang Yanjun, Su Yujie
机构信息
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
出版信息
Foods. 2025 Jan 17;14(2):295. doi: 10.3390/foods14020295.
The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.4%, and 58.61%, respectively) and protein oxidation products (decreased by 47.49%, 37.47%, and 52.51%, respectively) and volatile odor components (styrene, nonanal and 1-octene-3-ol). In addition, these polyphenols enhanced the hot gel properties of the yolk, but did not significantly change the taste of the yolk. This improvement could be attributed to hydrophobic interactions, hydrogen bonds and ionic bonds formed between polyphenols and egg yolk proteins. These interactions produced a more stable structure that was less likely to unfold during heat treatment. As a result, exposure to free sulfhydryl groups, free amino acids and free fatty acids was minimized, thus reducing oxidation reactions.
研究了多酚对蛋黄热凝胶（EY）质地和风味的影响。茶多酚（TP）、迷迭香酸（RE）和姜黄素（CC）在蛋黄加工过程中表现出显著的抗氧化性能，能有效减少脂质氧化产物（分别降低68.9%、76.4%和58.61%）、蛋白质氧化产物（分别降低47.49%、37.47%和52.51%）以及挥发性气味成分（苯乙烯、壬醛和1-辛烯-3-醇）。此外，这些多酚增强了蛋黄的热凝胶特性，但未显著改变蛋黄的味道。这种改善可能归因于多酚与蛋黄蛋白之间形成的疏水相互作用、氢键和离子键。这些相互作用产生了更稳定的结构，在热处理过程中不太可能展开。因此，游离巯基、游离氨基酸和游离脂肪酸的暴露降至最低，从而减少了氧化反应。
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