综述 Review

卵黏蛋白:结构组成、理化性质、在浓蛋白液化中的作用及营养调控

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  • 1. 中国农业科学院饲料研究所, 农业部饲料生物技术重点开放实验室, 生物饲料开发国家工程研究中心, 北京 100081;
    2. 东北农业大学动物营养研究所, 哈尔滨 150030
王晓翠(1983-), 女, 黑龙江哈尔滨人, 博士研究生, 从事蛋品质营养调控研究.E-mail:maque3001@163.com

收稿日期: 2014-08-08

  网络出版日期: 2015-02-09

基金资助

现代农业产业技术体系(CARS-41-K13);家禽产业技术体系北京市创新团队(CARS-PSTP);国家科技支撑计划(2011BAD26B03)

Ovomucin: Structure Composition, Physicochemical Properties, the Role in Egg White Thinning and Nutritional Modulation

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  • 1. National Engineering Research Center of Biological Feed, Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Science, Beijing 100081, China;
    2. Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China

Received date: 2014-08-08

  Online published: 2015-02-09

摘要

鸡蛋是最好的动物源蛋白之一,其蛋白中的卵黏蛋白(3.5%)对浓蛋白凝胶性、哈夫单位起主要作用,鸡蛋中卵黏蛋白含量及存在形式是影响鸡蛋蛋白品质的主要因素,从而影响鸡蛋的可接受性.本文简要综述了卵黏蛋白的结构组成、理化性质、在浓蛋白液化过程中的作用和可能机制以及营养调控途径,为调控鸡蛋蛋白品质提供参考.

本文引用格式

王晓翠, 武书庚, 岳洪源, 张海军, 李杰, 齐广海 . 卵黏蛋白:结构组成、理化性质、在浓蛋白液化中的作用及营养调控[J]. 动物营养学报, 2015 , 27(2) : 327 -333 . DOI: 10.3969/j.issn.1006-267x.2015.02.001

Abstract

Egg is one of the best sources of animal proteins. Ovomucin (3.5%) plays an important role in formation of gel like properties of thick egg albumen and Haugh unit (HU), and albumen quality is mainly affected by the content and viscous of ovomucin, ultimately has effects on the acceptability of eggs. In this paper, to provide a reference for regulating the albumen quality, structure composition, physicochemical properties of ovomucin and its role in egg white thinning and the possible mechanism,as well as nutritional modulation pathway were summarized.

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