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Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology
To shorten the production cycle of Zaodan, this study first pickled Zaodan by a novel technology - vacuum decompression technology. Vacuum decompression technology could reduce the pickling time of Zaodan from 20 wk to about 9 wk. The protein content, moisture and pH of the Zaodan egg white graduall...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960827/ https://www.ncbi.nlm.nih.gov/pubmed/29805279 http://dx.doi.org/10.5851/kosfa.2018.38.2.291 |
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author | Sun, Naxin Liu, Huiping Zhang, Xiaowei Wang, Hongni Liu, Shaojuan Chen, Pei Yu, Weijie Liu, Kai |
author_facet | Sun, Naxin Liu, Huiping Zhang, Xiaowei Wang, Hongni Liu, Shaojuan Chen, Pei Yu, Weijie Liu, Kai |
author_sort | Sun, Naxin |
collection | PubMed |
description | To shorten the production cycle of Zaodan, this study first pickled Zaodan by a novel technology - vacuum decompression technology. Vacuum decompression technology could reduce the pickling time of Zaodan from 20 wk to about 9 wk. The protein content, moisture and pH of the Zaodan egg white gradually decreased with a concomitant increase in salt during the pickling process. The total sulfhydryl group (SH) group content of the egg white proteins was increased to 2.43×10(-3) mol/L after being pickled for 30 d, whereas the content of disulphide bonds (SS) was reduced to 23.35×10(-3) mol/L. The surface hydrophobicity was lowest after pickling for 30 d. In addition, great changes occurred in the secondary structure of the egg white proteins after pickling for 20 d. The disappearance of ovomucin was noticeable based on sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis. |
format | Online Article Text |
id | pubmed-5960827 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-59608272018-05-25 Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology Sun, Naxin Liu, Huiping Zhang, Xiaowei Wang, Hongni Liu, Shaojuan Chen, Pei Yu, Weijie Liu, Kai Korean J Food Sci Anim Resour Article To shorten the production cycle of Zaodan, this study first pickled Zaodan by a novel technology - vacuum decompression technology. Vacuum decompression technology could reduce the pickling time of Zaodan from 20 wk to about 9 wk. The protein content, moisture and pH of the Zaodan egg white gradually decreased with a concomitant increase in salt during the pickling process. The total sulfhydryl group (SH) group content of the egg white proteins was increased to 2.43×10(-3) mol/L after being pickled for 30 d, whereas the content of disulphide bonds (SS) was reduced to 23.35×10(-3) mol/L. The surface hydrophobicity was lowest after pickling for 30 d. In addition, great changes occurred in the secondary structure of the egg white proteins after pickling for 20 d. The disappearance of ovomucin was noticeable based on sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis. Korean Society for Food Science of Animal Resources 2018-04 2018-04-30 /pmc/articles/PMC5960827/ /pubmed/29805279 http://dx.doi.org/10.5851/kosfa.2018.38.2.291 Text en © Copyright 2018 Korean Society for Food Science of Animal Resources http://creativecommons.org/licenses/by-nc/3.0/ This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Sun, Naxin Liu, Huiping Zhang, Xiaowei Wang, Hongni Liu, Shaojuan Chen, Pei Yu, Weijie Liu, Kai Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology |
title | Physical, Chemical Properties and Structural Changes of Zaodan
Pickled by Vacuum Decompression Technology |
title_full | Physical, Chemical Properties and Structural Changes of Zaodan
Pickled by Vacuum Decompression Technology |
title_fullStr | Physical, Chemical Properties and Structural Changes of Zaodan
Pickled by Vacuum Decompression Technology |
title_full_unstemmed | Physical, Chemical Properties and Structural Changes of Zaodan
Pickled by Vacuum Decompression Technology |
title_short | Physical, Chemical Properties and Structural Changes of Zaodan
Pickled by Vacuum Decompression Technology |
title_sort | physical, chemical properties and structural changes of zaodan
pickled by vacuum decompression technology |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960827/ https://www.ncbi.nlm.nih.gov/pubmed/29805279 http://dx.doi.org/10.5851/kosfa.2018.38.2.291 |
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