食品工业科技2018，Vol.39Issue(6)：25-30,37,7.DOI:10.13386/j.issn1002-0306.2018.06.005
不同煮制时间对水煮鸡蛋质构及蛋黄脂质成分的影响
Effect of different cooking time on the textural profile and lipid composition of hard-boiled egg
摘要
Abstract
In present study,fresh eggs which were boiled in water for 10,15,20 and 25 min were used and analysis methods including water content,water T2,relaxation time distribution,texture of egg white and egg yolk as well as the lipid composition of egg yolk were established,with the aim at systematically investigating the effect of different boiling time on the texture of boiled eggs and nutritional components in lipid.The results showed that,the gel structure of egg white and egg yolk were completely formed after 15 min and 20 min boiling,respectively.The amount of bioactive lipid components in egg yolk such as phosphatidylcholine (PC),phosphatidyl ethanolamine (PE),phosphatidyl hexanol (PI),phosphatidic acid (PA),phosphatidyl glycerol(PG) and ceramide (Cer)were highest in samples boiled at 15 min,while the content of sphingomyelin (SM)was highest in samples treated with 10 min boiling and decreased when boiled till 15 min.The amount of total monounsaturated fatty acids(ΣMUFA)was significantly increased during the first 15 min boiling(p ＜ 0.05) but was not significantly changed by further boiling.The amount of total polyunsaturated fatty acids (Σ PUFA) was not significantly changed by the first 15 min boiling but was significantly decreased with the extended boiling time(p ＜ 0.05).The results showed that,the texture of boiled eggs and nutritional components in egg yolk lipid reached the best level when treated with 15 min boiling.And these findings would provide theoretical basis forindustrial production of boiled or stewed eggs for breakfast in China.关键词
水煮鸡蛋/煮制时间/凝胶/质构/磷脂/脂肪酸Key words
boiled egg/boiled time/gel/texture/phospholipids/fatty acids分类
轻工纺织引用本文复制引用
何立超,马素敏,李成梁,杨海燕,孙秀秀,吴文敏,靳国锋..不同煮制时间对水煮鸡蛋质构及蛋黄脂质成分的影响[J].食品工业科技,2018,39(6):25-30,37,7.基金项目
农业公益性行业专项(201303084) （201303084）
现代农业产业体系(CARS-41-K23). （CARS-41-K23）
