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Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
Published on: January 27, 2021
Chemical and structural changes in preserved white egg during pickled by vacuum technology
Ling Ji1, Huiping Liu, Chunling Cao
1Tianjin University of Science and Technology, China. li17@yahoo.cn
Summary
Preserved egg white undergoes chemical and structural changes during pickling. Salting increases sulfhydryl groups and hydrophobicity, while decreasing disulfide bonds and altering protein structures.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Egg white proteins undergo significant structural changes during preservation.
- Understanding these changes is crucial for optimizing food processing and quality.
Purpose of the Study:
- To investigate the chemical and structural alterations in duck egg white during vacuum-assisted pickling.
- To evaluate the impact of salting time on protein properties and secondary structure.
Main Methods:
- Analysis of sulfhydryl group, disulfide bond content, and surface hydrophobicity.
- Fourier transform infrared spectroscopy and circular dichroism for secondary structure analysis.
- Electrophoresis to study protein component changes over time.
Main Results:
- Increased sulfhydryl groups and surface hydrophobicity with prolonged salting.
- Decreased disulfide bonds and a shift from ordered (α-helices, β-turns) to unordered (β-sheets, random coils) structures.
- Significant protein degradation observed after 5 days, with ovalbumin becoming the predominant protein by day 6.
Conclusions:
- High pH in alkaline solutions induces duck egg white protein aggregation during long-term salting.
- Vacuum technology combined with salting significantly alters egg white protein chemistry and structure.
- The findings provide insights into the mechanism of egg preservation and potential quality changes.
