| 鸽蛋蛋白透明度研究进展 |
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| 引用本文： | 卜柱,常玲玲,付胜勇,汤青萍,穆春宇,张蕊.鸽蛋蛋白透明度研究进展[J].中国家禽,2021(1):101-104. |
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| 作者姓名： | 卜柱 常玲玲 付胜勇 汤青萍 穆春宇 张蕊 |
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| 作者单位： | 中国农业科学院家禽研究所 |
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| 基金项目： | 江苏省重点研发计划重点项目(现代农业)(BE2017348);扬州市科技计划项目(YZ2018043);江苏省属公益类科研院所自主科研经费(BM2018026);高邮市科技项目(现代农业)(GY201919)。 |
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| 摘 要： | 与其他禽蛋不同,煮熟后蛋白透明是鸽蛋特有的表观性状。蛋白透明的鸽蛋外表晶莹剔透、形似果冻,有弹性,深受广大消费者的喜爱。随着生产方式的改变,实际生产中透明鸽蛋所占比例偏低,而且透明程度不一。文章从鸽蛋蛋白透明度的定义与测定方法、不同透明度鸽蛋蛋白结构与组成的差异、鸽蛋蛋白透明度形成的影响因素及调控措施等方面进行综述,为生产中提高透明鸽蛋比例提供理论依据。
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| 关 键 词： | 鸽蛋 透明度 测定方法 结构组成 影响因素 |
Research Progress on Transparency of Pigeon Egg Albumen |
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| BU Zhu,CHANG Lingling,FU Shengyong,TANG Qingping,MU Chunyu,ZHANG Rui.Research Progress on Transparency of Pigeon Egg Albumen[J].China Poultry,2021(1):101-104. |
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| Authors: | BU Zhu CHANG Lingling FU Shengyong TANG Qingping MU Chunyu ZHANG Rui |
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| Affiliation: | (Institute of Poultry,Chinese Academy of Agricultural Sciences,Yangzhou,Jiangsu 225125) |
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| Abstract: | Unlike other poultry eggs,the difference in albumen transparency is a peculiar appearance of pigeon eggs.The egg with transparent albumen is crystal,lustrous,and looks like jelly,which is very popular among consumers.With the change of production methods,the proportion of transparent pigeon eggs in actual production is low,and the degree of transparency is different.The introduction of pigeon albumen transparency,the method for determining the transparency of pigeon albumen,the differences in the structure and composition of pigeon albumen with different transparency,and the influence factors and regulation measures of the formation of pigeon albumen transparency were summarized to provide theoretical basis for improving the appearance quality of pigeon eggs in production. |
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| Keywords: | pigeon egg transparency measurement structure composition influence factors |
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