贮存条件对蛋清S-卵白蛋白形成的影响

为了探讨贮存条件对鸡蛋清S-卵白蛋白形成的影响,该文考察了贮存温度、湿度、二氧化碳浓度及涂膜处理等4个影响因素,并以S-卵白蛋白为变量建立了等价蛋龄预测模型。结果表明,S-卵白蛋白形成与贮存温度呈正相关,高温能加速形成;S-卵白蛋白含量受湿度影响不显著,高湿仅能有限抑制S-卵白蛋白形成;低浓度CO2(2.5%)抑制S-卵白蛋白形成效果不明显,而高浓度CO2(≥5.0%)抑制效果显著;涂膜处理能显著抑制S-卵白蛋白形成,尤其是油溶性、矿物油涂膜处理抑制效果极显著。指数回归模型分析建立了等价蛋龄预测模型,将S-卵白蛋白含量转换为等价蛋龄(25℃),可评价不同条件下贮存鸡蛋的鲜度。

Effect of storage condition on S-ovalbumin formation in albumen

In order to evaluate the effect of storage condition on the S-ovalbumin formation in egg albumen,four influential factors such as storage temperature,humidity,CO2 concentration and film coating were investigated in this study.And an equivalent egg age prediction model was established with S-ovalbumin content as the variable.The results showed that S-ovalbumin formation positively correlated with the storage temperature,and high temperature could accelerate this formation.S-ovalbumin content was not significantly affected by humidity,and high humidity had only a limited inhibition of the S-ovalbumin formation.Low-concentration CO2(2.5%) did not inhibit evidently the formation of S-ovalbumin,but high-concentration CO2(≥5.0%) had a significant inhibitory effect.Film coating could significantly inhibit the S-ovalbumin formation.Especially,the oil soluble and mineral oil coating processing had a prominent inhibitory effect.By exponential equation analysis,the prediction model of equivalent egg age was established,which could be used to predict the freshness of commercial shell egg stored in any condition by converting S-ovalbumin content into equivalent egg age at 25℃.