食品科学2024，Vol.45Issue(24)：178-186,9.DOI:10.7506/spkx1002-6630-20240619-135
臭氧处理对蛋清粉脱腥效果及改善机制
Deodorization of Egg White Powder by Ozone Treatment and Underlying Mechanism
摘要
Abstract
This study investigated the effects of different ozone treatment times(0,10,20,30,40,and 50 min)on off-flavor removal from egg white powder(EWP)and the underlying mechanism.Results showed that compared with the untreated group(0 min),ozone treatment reduced the contents of the characteristic off-flavor substances(geranyl acetone,1-octen-3-ol,octanal,and nonanal)in EWP by more than 40.94%.The sensory off-flavor score reached its lowest point(which decreased by 75%compared with the untreated group)after 20 min of ozone treatment,when egg white protein was slightly oxidized,leading to protein unfolding and structural disordering,increased carbonyl content and particle size,and decreased endogenous fluorescence intensity.In addition,fluorescence quenching and molecular docking showed that the major binding force between egg white protein and off-flavor substances was hydrophobic interaction,and their main binding sites were in a hydrophobic cavity composed of amino acids such as Leu66,Lys69,Glu87E,Ala87F,Cys87H,Glu129,Tyr130,Cys133,and Gly320.Ozone treatment for 20 min reduced the hydrophobic interaction between egg white protein and off-flavor substances by 45.98%compared with the untreated group,releasing off-flavor substances and reducing sensory off-flavor score,thereby ultimately deodorizing EWP.In conclusion,ozone treatment can reduce the off-flavor of EWP,the most pronounced effect being observed after 20 min treatment.关键词
蛋清粉/腥味/臭氧处理/蛋白质结构/结合作用力Key words
egg white powder/off-flavor/ozone treatment/protein structure/binding force分类
轻工纺织引用本文复制引用
辛小娟,刘颖,马璐璐,霍嘉颖,高英,董世建,刘丽娅,王凤忠,李述刚..臭氧处理对蛋清粉脱腥效果及改善机制[J].食品科学,2024,45(24):178-186,9.基金项目
国家自然科学基金面上项目(32172226) （32172226）
国家蛋鸡产业技术体系建设项目(CARS-40-K25) （CARS-40-K25）
"十四五"国家重点研发计划重点专项(2022YFD2101001) （2022YFD2101001）
安徽省农业研究系统专项基金项目((AHCYJSTX-NCPJG)-15) （(AHCYJSTX-NCPJG）
安徽省农产品精深加工重点实验室重点项目(PA2022GDSK0041) （PA2022GDSK0041）
合肥工业大学与安徽荣达食品有限公司合作项目(W2020JSKF0489) （W2020JSKF0489）
