Determination Of Egg Quality And Research Of Amino Acids Chelating Calcium

This study used Hy-line brown and JingBai eggs for experimental material, comparing the differences of egg quality and nutrient content of Hy-line brown chicken and JingBai hens and the change of the weightlessness rate, thick protein coefficient, Haugh unit,the egg white pH value,egg yolks coefficient,Total volatile basic nitrogen(TVB-N) and the total bacterial colonies in different storage method(Chitosan Coating and heat treatment group place in25℃and4℃). And so as to get the differences of two varieties nutrient content and egg quality; At the same time taking abandoned shell as raw materials, the soluble calcium was prepared by acid hydrolysis from eggshell,When adjusting pH,it was chelated with glutamic acid and lysine to prepare calcium aminoacid chelate.The results was as follows:1. The difference of egg weight, eggshell thickness, egg white pH and eggshell color had highly significant difference(P<0.01)and Hy-line brown was higher than JingBai hens; Hy-line brown’s egg shape index, yolk color were significantly (P<0.05) higher than Jingbai and eggs quality index of Hy-line brown was better than JingBai hens;The unit is g/100g,nutrient content of Hy-line brown chicken was lower than JingBai hens and cholesterol levels were significantly different (P<0.01), while the unit is g/egg, nutrient content of Hy-line brown chicken was higher than JingBai hens with the exception of cholesterol, protein and fat content were significantly different (P<0.01); concentration of protein factor of Hy-line brown with the yolk ratio had highly significant positive correlation(r=0.91,P<0.01),but with protein percentage had very significantly negative correlation (r=0.94,P<0.01),while concentration of protein factor of Jingbai hens with the shell ratio had significantly negative correlation(r=0.82,P<0.05);b*values of Jingbai hens with yolk protein content had significantly negative correlation(r=0.77,P<0.05), a*values of Jingbai hens with phospholipid content had significantly positive correlation(r=0.78,P<0.05);2. The best effect of preservation was chitosan coating group, followed by heat treatment group, while heat treatment and control groups was no significant difference (P<0.05),low temperature was better than normal temperature on the that. On the condtion of normal temperature, when the eggs was stored five days, the coating group and heat treatment group of weightlessness rate,the gas chamber diameter,egg white pH value had very significant difference (P<0.01),haugh unit, the egg yolk coefficient had significant difference (P<0.05), whilel5d, haugh unit,the egg yolk coefficient had very significant difference (P<0.01); On the condtion of low temperature,when the eggs was stored five days.there was a significant difference(P<0.05)between the coating group and heat treatment group of the egg white pH value and total volatile basic nitrogen, while20d,haugh unit, thick protein had a significant difference (P<0.05),30days, the egg yolk coefficient had very significant difference (P<0.05),70days, haugh unit of the coating group and heat treatment group was above72, the egg yolk coefficient was above0.4, there are all new eggs; Hy-line brown and JingBai eggs which deal with by the same way had no significant differences(P<0.05).3. Using eggshell powder as raw materials, the optimum conditions of acid hydrolysis for soluble calcium was as follows:1g eggshell powder join in6mL7mol/L hydrochloride,under100℃acid hydrolysis55min,Under these conditions the content of soluble calcium was37.11g/100g.By single factor experiment and the response surface optimization to get the optimum chelate reaction for lysine and calcium chelating test as follows:The soluble calcium and the lysine mass ratio was1:1,in pH5.7,under68℃chelate reaction55min, The chelate ratio was38.95%under these conditions,get the optimum chelate reaction for glutamic acid and calcium chelating test as follows:The soluble calcium and the lysine mass ratio was2:1,in pH6.0,under80℃chelate reaction60min,The chelate ratio was82.63%under these conditions.The mole ratio is the main factors of influence reaction, followed by solution pH value, and the influence of the temperature is the smallest.