Full
Outline
To study the physicochemical indicators of low-salt salted eggs in small packages and its gelation changes of egg white and egg yolk.
This study used the optimal process formula for low-salt salted eggs in small packages selected in previous work to pickle salted eggs. Replace some of the sodium salt with potassium salt, add Baijiu, spices, and use small packaging to pickle salted eggs. The changes in protein-related indicators of the gelation changes of egg white and egg yolk under the action of salt were detected.
The content of ionic bonds in the egg yolk protein of low-salt salted eggs in small packages increased to a maximum of 122.47 mg/100 g on the 14th day of pickling and then decreased. The content of hydrophobic interactions showed a trend of first increasing and then decreasing. The hydrophobic interaction content of fresh egg yolks increased from 7.95 mg/100 g to 16.62 mg/100 g after 21 days of pickling. The content of hydrogen bonds and disulfide bonds decreased, and the free sulfhydryl groups in the egg yolk showed a trend of first increasing and then decreasing. Both β-pleated sheets and β-turns showed an upward trend, while the content of α-helical structure decreased. The content of low-density lipoprotein decreased from 0.211 mmol/g to 0.110 mmol/g. Compared with fresh egg whites, the relaxation time and bound water changes of pickled egg white were not significant, the immobile water significantly decreased, and the free water significantly increased (P<0.05). The α-helical content of egg white gradually decreased from 20.36% to 16.33%, both β-pleated sheets and β-turns exhibited a trend of first increasing and then decreasing, and the random coil changes were not significant.
The introduction of salt alters the structure of egg white and egg yolk, causing the egg yolk particles to become more compact, oil to seep out, and cross-linking to occur. The free water in egg whites increases, the spatial structure changes, and the protein molecular structure unfolds, leading to the thinning of egg whites.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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