Wang Shiwen, Hu Gan, Xie Yunxiao, Wang Jinqiu, Qin Renyi, Chen Guo, Geng Fang
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Institute for Advanced Study, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
Int J Biol Macromol. 2025 Apr;301:140132. doi: 10.1016/j.ijbiomac.2025.140132. Epub 2025 Jan 23.
Steamed egg (SE), a traditional egg dish, exhibits steaming time-dependent textural properties. This study investigated the molecular mechanisms underlying SE gel formation and deterioration using quantitative proteomics combined with physicochemical characterization. Results showed optimal gel formation at 11 min steaming, while prolonged steaming (23 min) led to gel cracking and sensory deterioration. Textural analysis showed the hardness of SE increased continuously with the increase of steaming time, but the water-holding capacity decreased significantly. Quantitative proteomic analyses revealed that lysozyme and ovomucin may play a key role in SE formation by influencing protein aggregation through their chargeability and high glycosylation. In addition, the extension of the steaming time disrupted the structure of apolipoproteins, especially low-density lipoprotein (LDL), under the influence of NaCl. The protein parts of LDL were partially involved in the gel structure while the lipid parts were partially free, which might be the main reasons for the creation of voids in the egg custard gels and the decrease of the water-holding capacity. Our findings provide molecular insights into SE gel formation and deterioration, offering theoretical guidance for improving the texture of commercial SE products.
蒸蛋（SE）是一道传统的蛋类菜肴，其质地特性随蒸煮时间而变化。本研究结合物理化学表征，采用定量蛋白质组学方法，探究了蒸蛋凝胶形成和劣化的分子机制。结果表明，蒸煮11分钟时凝胶形成最佳，而延长蒸煮时间（23分钟）会导致凝胶开裂和感官品质下降。质地分析表明，蒸蛋的硬度随蒸煮时间的增加而持续增加，但持水能力显著下降。定量蛋白质组学分析显示，溶菌酶和卵粘蛋白可能通过其带电性和高糖基化影响蛋白质聚集，从而在蒸蛋形成中起关键作用。此外，在氯化钠的影响下，延长蒸煮时间会破坏载脂蛋白的结构，尤其是低密度脂蛋白（LDL）。LDL的蛋白质部分部分参与凝胶结构，而脂质部分部分游离，这可能是蛋奶凝胶中产生空隙和持水能力下降的主要原因。我们的研究结果为蒸蛋凝胶的形成和劣化提供了分子层面的见解，为改善商业蒸蛋产品的质地提供了理论指导。
