Study On Preparation Process Optimization And Blood Lipid Reduction Effect Of Vinegar-Egg

Vinegar-egg is a traditional Chinese health drink with various functions such as anti-oxidation and blood pressure lowering.This topic focuseed on vinegar-egg to study its hypolipidemic effect.Solved the problems in production,such as poor stability,heavy fishy smell and so on.Prepared vinegar-egg powder by spray drying equipment.The main research were as follows:(1)Determined the soaking process of vinegar-egg,and explored the hydrolysis of egg protein by rice vinegar.The suitable processing technology was that the vinegar-egg was soaked for 3 days,the ratio of egg to vinegar was 1:3,and the result was that the degree of hydrolysis reaches 10.56% and the protein concentration reached 55.47 ?g/mL.It was observed by SDS-PGAE that lysozyme,phosvitin,IgY and low density lipoprotein were stable in rice vinegar,and the degradation of ovotransferrin,ovalbumin,ovalbumin and subunits,high-density lipoprotein were more obvious.The ?-helix and ?-sheet were reduced in the protein structure,and the ?-turn angle was increased,when the ratio of egg and vinegar was reduced.The system particle size decreaseed and changed from a single peak to a multimodal peak,while the heat denaturation temperature was increased.(2)Stabilized the vinegar-egg by adding soybean water-soluble polysaccharide(SSPS)and high methoxyl pectin(HMP),and observed the stability mechanism of the stabilizers under the vinegar-egg.The results showed that the SSPS added with 0.5 wt % or more were higher in turbidity.Adding 0.1 wt % of HMP at the same time helps to stabilize the vinegar-egg,but it would bring higher viscosity.It was observed by SDS-PGAE that the SSPS had a stabilizing effect due to its mainly spatial repulsion and was not selective for protein stability.HMP acted mainly by electrostatic repulsion,which was not conducive to negatively charged ovotransferrin,but had a better effect on stabilizing positively charged lysozyme.Stabilizers caused particle size reduction,SSPS tended to cause multiple peaks,and in combination with HMP,the particle size peak was more uniform.The stabilizers changed the system from Newtonian fluid to pseudoplastic fluid,and the elastic modulus,viscous modulus and viscosity were increased.By measuring the zeta potential of the system,SSPS did not change the zeta potential of the system,while the HMP changed the Zeta significantly,and the zeta potential of the system decreased from 25.67 mV to 3.24 mV.It was observed by laser confocal that low concentration stabilizers caused aggregation of protein particles,while high concentration stabilizers dispersed protein particles.(3)Ozone treatment of vinegar-egg,preparation of deodorized vinegar-egg,and studied the effect of ozone on other volatile flavor compounds.The flavor substances were detected by HS-SPME-GC / MS.It was found that n-hexanol,benzaldehyde and furfural were the main sources of vinegar-egg odor.Its contents decreased as the ozone treatment time increased.After 20 minutes,the content of the astringent compound was reduced by 36.73%.Ozone treatment would result in a significant reduction in volatile gas components,a 47.2% decline.Acetic acid accounted for 90.15% of the total volatile compounds,a decrease of 80.52%.Under the treatment of ozone,the vinegar-egg was oxidized and decomposed to form various aldehyde compounds and acid compounds.Such as cinnamaldehyde,phenylacetaldehyde,oleic acid,oleic acid,isovaleric acid and so on.Proteins formed ketone compounds such as lactamamide under the action of ozone.Fatty acids,proteins,sugars and ozone work together to form heterocyclic compounds such as n-acetylisoxazolidine.Compounds such as acids and alcohols formed a large amount of ester compounds such as isobutyloctyl phthalate under the action of ozone.(4)Vinegar-egg powder was prepared by a spray drying equipment.The optimum process was obtained by orthogonal test with the yield and water content as the evaluation index.The amount of honey added was 5 wt %,the amount of SSPS added was 0.07 wt %,the feed rate was 700 mL/h,and the inlet temperature was 190 °C.Under this condition,the yield of vinegar egg powder was 46.13%,and the water content was 5.23%.Through the analysis of variance,the amount of SSPS and honey had a significant effect on the yield of vinegar-egg powder.Honey greatly reduced the yield of vinegar powder,and reduced the water content of vinegar powder,and had little effect on the particle size.The hygroscopicity of vinegar-egg powder was significantly increased by honey during the later storage.SSPS increased the yield of vinegar-egg powder,the water content,the particle size of the powder,and reduced the hygroscopicity of vinegar-egg powder.According to the XRD results,the SSPS and honey did not produce a new crystalline phase during the rapid drying process of spray drying,but increased the crystallinity of the crystal face of vinegar powder.According to the results of LF-NMR,the SSPS reduced the amount of lipid-water binding,and had little effect on the non-flowable water.Honey reduces the amount of bound water and non-flowable water in the powder.(5)Using oleic acid to establish a hyperlipidemia HepG2 cell model,observed the effect of vinegar-egg dose and time on blood lipid lowering.The results showed that after 72 h,the content of triglyceride and cholesterol and SOD in high-fat model cells was not affected by vinegar-egg at low concentration(1-2 ?L/mL),but it increased the reactive oxygen and induced apoptosis to HepG2 cell.A vinegar-egg additive dose of 4 ?L/mL would result in an increase in cholesterol,triglyceride,and reactive oxygen in high-fat model cells,and lead to a decrease in SOD content,resulting in certain lipid accumulation and oxidative damage.