不同浸漬液對蛋白質之影響

Effects of Different Pickle Solution on Egg Properties

黃湞鈺(Jean-Yu Hwang)；胡永輝(Yung-Hui Hu)；黃裕文(Yu-Wen Huang)；徐永鑫(Yung-Shin Shyu)

蛋 ； 醋 ； 鹼 ； 酒精 ； Egg ； Vinegar ； Alkali ； Ethanol

華醫學報

40期（2014 / 06 / 01）

29 - 40

繁體中文

本研究利用不同的浸漬液（工研醋、95%酒精與5%鹼水）浸漬雞蛋，探討其對雞蛋影響。經觀察，帶殼蛋經一週貯存後，氣室明顯變大，蛋黃指數變小。而經浸漬液浸漬後後蛋重量均產生變化，分別為醋蛋增加57.2%最多；其次鹼蛋。蛋白方面以醋蛋重62.0g增加最多；其次鹼蛋7g。顯示各式浸漬液可滲透進入蛋體內，改變蛋的特性。在蛋的外觀上，以醋蛋最明顯，蛋殼已消失，成膜狀，內部稀化。pH值方面，醋蛋的蛋白、蛋黃明顯pH值下降；鹼蛋的蛋白、蛋黃明顯pH值上升。醋液由2.6增為4；鹼液由12增為13；顯示蛋成分會與浸漬液產生交互作用。在熱凝固試驗上，以醋蛋最不易熱凝結，其次為鹼蛋。證實不同的浸漬液浸漬雞蛋，會對雞蛋特性、品質產生影響。

Changes in physical properties of chicken egg pickling in vinegar, 95% ethanol, 5% alkali solution, were determined. After 1 week pickling, the air cell became bigger and yolk index became smaller. The egg weight increased 57.2%, 3.5%, 1.6%, for the vinegar, ethanol, alkali solution, respectively. The albumen weight of vinegar, ethanol, alkali solution were 62.0 g, 40.7 g, 36.4 g, respectively, it was due to the pickling solution permeate into egg white. Vinegared egg shell almost disappeared and the albumen became more runny. On the pH scale, the vinegar pickle solution rose from pH 2.6 to 4, alkali pickle solution from pH 12 to 13, and from pH7.5 to 8.0 of ethanol solution. Results indicated that pickle solution reacted with egg components, vinegared egg was found to be most unable to coagulate, follow by alkalinizated egg. Our studies indicated that different pickle solution had some impact on pickled egg qualities.