该研究以新鲜蛋黄为原料,通过添加双糖(蔗糖和海藻糖)制备了含有不同辅料的蛋黄粉(egg yolk powder, EYP),研究了EYP的溶解度、微观结构、表面疏水性、蛋白质二级结构和活性卵黄抗体含量的变化。结果表明,添加蔗糖、海藻糖的EYP溶解度为37.50%和31.40%,较对照组分别提高了150%和109%;活性抗体含量则分别提高了10.65%和16.21%。此外,微观结构和蛋白质二级结构的变化表明冷冻干燥破坏了EYP中蛋白质的结构,诱导了脂蛋白的聚集以及脂质的融出,导致EYP颗粒的聚集。双糖的添加则一定程度上抑制了冷冻干燥对蛋白质的损伤,提高了EYP的溶解度和活性抗体含量。研究结果可为EYP的深入研究及产品开发提供参考,扩大其应用范围。
In this study, egg yolk powder (EYP) containing different excipients was prepared from fresh egg yolk by adding disaccharides (sucrose and trehalose). The solubility, microstructure, surface hydrophobicity, protein secondary structure, and active IgY content of EYP were studied. Results showed that compared with the control group, the solubility of EYP with sucrose and trehalose was 37.50% and 31.40%, which increased by 150% and 109%, respectively. The content of active antibodies increased by 10.65% and 16.21% respectively. In addition, the changes in microstructure and protein secondary structure showed that freeze-drying destroyed the protein structure in EYP, induced the aggregation of lipoproteins and the melting of lipids, and led to the aggregation of EYP particles. The addition of disaccharide somewhat inhibited the protein damage caused by freeze-drying and improved the solubility of the protein and the active antibody content of EYP. This study provides a reference for EYP for further research and product development and expands its application scope.
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