糖基化咸蛋清肽的制备、结构表征及其对猪肉糜凝胶品质的影响

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中图分类号：TS201.2 文献标志码：A 文章编号：1000-9973（2026）04-0061-09

DOI：10.3969/j.issn.1000-9973.2026.04.008

Preparation and Structural Characterization of Glycosylated Salted Egg White Peptides and Their Effects on Quality of Minced Pork Gel

RU Jing-jing1，GAO Shan¹，LIU Xiao ⋅min1 ，SUN Jing2 ， SUN Xin-miao1，ZHANG Xiao-wei1 * （1.School of Food Science and Engineering， Tianjin University of Science and Technology， Tianjin 3Oo457， China;2.Institute of Animal Husbandry and Veterinary Medicine， Hubei Academy of Agricultural Sciences，Wuhan 43Oo64，China）

Abstract： In this study，with grafting degree as the evaluation index，the glycosylated product （SEWP-L） of salted egg white peptide（SEWP） and lactose（L） is prepared through wet method Maillrd reaction， response surface methodology is used to optimize the preparation process， the structure of SEWP-L is characterized and it is added into minced pork gel to investigate the quality of minced pork gel. The results show that the optimal preparation conditions of SEWP-L are reactant mass ratio of 1：3.2 ， reaction temperature of 90∘C ，reaction time of 170min ，and reaction pH of 7.0． Under such conditions，the grafting degree is （56.12±0.46）% . After glycosylation modification，the hydroxyl content on the conjugated surface of SEWP increases，and covalent bonding occurs. Maillard reaction changes the spatial structure of SEWP-L，exposing hydrophobic groups， reducing the content of （20 α -helix and β-turn ，and increasing the content of β -sheet. The addition of SEWP-L can significantly increase the L* value and b* value of minced pork，and decrease the a* value. The water holding capacity increases to （86.31±1.20）% ，and the cooking loss rate decreases to （61.46±0.25）% . The hardness， elasticity and chewiness of minced pork gel are improved. The glycosylation modification of salted egg white peptide has provided a new idea for the development and utilization of salted egg white resources and also provided certain references for food processing application.

Key words： salted egg white；polypeptide； glycosylation; Mailard reaction; structural characterization； mincedpork gel

咸鸭蛋是中国传统的蛋制品，具有风味特殊、食用方便的特点[1]。（剩余15963字）