何春霞，王修俊^*，沈畅萱，包欢欢，许九红，李佳敏

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；

2.贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025）

摘要：试验以三穗鸭蛋为原料，研究不同浓度的硫酸锌腌制对皮蛋腌制过程中理化指标的影响，以及腌制结束后皮蛋化学作用力含量的差异及其对皮蛋凝胶结构的影响。腌制过程中，随着硫酸锌浓度增加，蛋白游离碱度不断上升，Zn 0.5组和Zn 0.6组12 d烂头，初始凝胶强度在Zn 0.2组、Zn 0.3组和Zn 0.4组中呈上升趋势；皮蛋中巯基总含量随浓度增加而显著性升高，二硫键含量逐渐降低，Zn 0.3组表面疏水性最低，氢键、疏水相互作用无明显差异。在硫酸锌腌制的皮蛋凝胶体系中，二硫键与离子键是主要的凝胶形成力，两者含量共占70%左右，而当二硫键含量低于30%时，凝胶体系不稳定。Zn 0.3组是综合品质最好的腌制组，便于进行工业化生产。

关键词：皮蛋；无铅；硫酸锌；凝胶特性

中图分类号：TS253.4   文献标识码：A   文章编号：1674-506X（2022）06-0047-0006

Study on the Effect of Zinc Sulfate Pickling on Gel Properties of Preserved Egg

HE Chunxia, WANG Xiujun^*, SHEN Changxuan, BAO Huanhuan, XU Jiuhong, LI Jiamin

（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Guizhou Provincial Key Laboratory of Fermentation Engineering and Bio-pharmacy, Guiyang Guizhou 550025, China）

Abstract：Using Sansui duck eggs as raw materials，the effects of different concentrations of zinc sulfate on the physical and chemical indexes of preserved eggs were studied, as well as the differences in the structure and chemical force content of preserved eggs gel after curing. During the pickling process, with the increase of zinc sulfate concentration, the free alkalinity of protein increased continuously, Zn0.5, Zn0.6 groups were decayed after 12 days, and there was an upward trend in the initial gel strength among Zn0.2, Zn0.3, Zn0.4 groups. The content of sulfhydryl group in preserved eggs increased significantly with the increase of concentration, while the content of disulfide bond decreased gradually. The surface hydrophobicity of Zn0.3 group was the lowest, and there was no significant difference in hydrogen bond and hydrophobic interaction. Disulfide bond and ionic bond are the main gel forming forcein the preserved egg gel system pickled with zinc sulfate, the content of both accounts for about 70%. When the content of disulfide bond was less than 30%，the gel system was unstable. Zn0.3 group was the best pickling group with comprehensive quality, which is convenient for industrial production.

Keywords：preserved eggs; lead-free; zinc sulfate; gel characteristics

doi：10.3969/j.issn.1674-506X.2022.06-007

收稿日期：2022-04-07

基金项目：贵州省科技创新人才团队项目（黔科合平台人才［2020］5004）；贵州省科技计划项目（编号：［2017］2555）；三穗县科技项目（编号：［2016］003）；中央引导地方科技发展专项（黔科中引地［2018］4020）

作者简介：何春霞（1999-），女，硕士研究生。研究方向：食品加工与安全。

*通信作者：王修俊（1965-），男，教授。研究方向：食品安全、食品发酵技术。

引用格式：何春霞,王修俊,沈畅萱,等.硫酸锌腌制对皮蛋凝胶特性的影响研究[J].食品与发酵科技,2022,58(6):47-52.