臺灣博碩士論文加值系統

土雞蛋之蛋白彈性較一般商業產蛋雞者佳，但造成此差異的原因尚未闡明，本研究之目的在於應用蛋白質體分析來比較不同品種雞蛋蛋白之蛋白質差異表現及其與水煮蛋物理特性之相關。試驗使用31週齡之伊沙褐色蛋雞、L2品系台灣土雞與金門土雞，取當日所生之雞蛋於室溫(25-26oC)下貯存三天後進行分析，分析項目包括雞蛋一般性狀分析、水煮蛋物理特性分析(質地剖面分析、負荷鬆弛試驗、破壞試驗及穿刺試驗)及蛋白蛋白質體分析。雞蛋一般性狀分析結果顯示，伊沙褐色蛋雞之蛋重、蛋長和蛋寬都顯著高於L2品系台灣土雞和金門土雞(P < 0.05)，蛋形指數、蛋黃重、蛋白高度和豪氏單位則無顯著品種間差異；水煮蛋物理特性分析結果顯示，L2品系台灣土雞的水煮蛋之硬度、脆度、彈性、咀嚼度、穿刺值、黏彈性及韌性顯著較其他兩個品種高(P < 0.05)；蛋白質體分析結果顯示，在所定量分析的124個蛋白質點中有16個點之表現量具顯著的品種間差異(P < 0.05)，質譜分析成功鑑定其中15個蛋白質點身分，分別屬於Hep21 protein precursor、ovoinhibitor、ovalbumin related protein X、ovalbumin、ovotransferrin、serum albumin和phosphoglucomutase-1等7個不同蛋白質。L2品系台灣土雞分別有3個和1個ovotransferrin蛋白質點表現量顯著高於金門土雞與伊沙褐色蛋雞，ovotransferrin為已知在蛋白凝膠的過程中扮演著重要角色者，相關分析亦發現ovotransferrin的含量與多數的物理特性數值呈高度正相關。由本研究之結果可知，造成L2品系台灣土雞之水煮蛋物理特性較佳的原因可能為其蛋白中含有較高含量ovotransferrin。

The eggs of native chickens showed better egg white texture than those of commercial breeds. The reason why they differ remained to be elucidated. The purpose of this study was to explore the differential expression of egg white proteins in different breeds of chickens and their association with physical characteristics of hard-boiled egg. Fresh eggs collected from 31-wk-old ISA Brown, L2 strain Taiwan country chickens (L2 strain TCCs), and Quemoy chickens, were stored at room temperature (25-26oC) for 3 days before further analysis. The eggs were subjected to egg general traits measurement, physical characteristics of hard-boiled eggs evaluation, including texture profile analysis (TPA), stress relaxation, breaking test, and puncture test, and proteomic analysis of egg white. The results of egg general traits measurement showed that eggs from ISA Brown had higher egg weight, egg length, and egg width than those of L2 strain TCCs and Quemoy chickens (P < 0.05). The egg shape index, yolk weight, albumin height, and Haugh unit did not differ significantly among breeds. The physical characteristics of hard-boiled eggs in L2 strain TCCs showed higher hardness, fracturability, gumminess, chewiness, puncture value, viscoelasticity, and toughness than those of the other two breeds (P < 0.05). The levels of 16 out of 124 quantified protein spots differed significantly among the three breeds (P < 0.05). Fifteen of the differed protein spots were successfully identified by peptide mass fingerprinting and represented 7 distinct proteins, including Hep21 protein precursor, ovoinhibitor, ovalbumin related protein X, ovalbumin, ovotransferrin, serum albumin, and phosphoglucomutase-1. The levels of one and three ovotransferrin spots in L2 strain TCCs were significantly higher than those in ISA Brown and Quemoy chickens. Ovotransferrin has been reported to plays an important role in the process of egg white gelation. Pearson correlation further showed that the level of ovotransferrin was highly positive-correlated with most of the physical characteristics of hard-boiled eggs. In conclusion, the result of this study suggested that the reason why the eggs of L2 strain TCCs have better physical characteristics of hard-boiled eggs may result from the higher level of ovotransferrin in egg white.

中文摘要 i
英文摘要 ii
目次 iii
表目次 vi
圖目次 vii
壹、前言 1
貳、文獻探討 2
一、雞蛋之一般性狀 2
(一)、雞蛋之構造 2
(二)、雞蛋之組成 3
(三)、蛋重及分級 3
(四)、蛋形指數 5
(五)、蛋白品質 5
二、影響雞蛋蛋白品質之因素 6
(一)遺傳 6
(二)貯藏溫度與時間 6
三、影響雞蛋蛋白凝膠化及其膠體強度之因素 6
(一)、雞蛋蛋白內之蛋白質 6
(二)、雞蛋蛋白凝膠化時物化特性的改變 8
(三)、熱處理、壓力和高強度超音波對雞蛋蛋白蛋白質物化特性和功能特性之影響 9
(四)、影響雞蛋蛋白凝膠化及其膠體強度之因素 11
(五)、不同週齡與飼養環境對雞蛋蛋白凝膠性之影響 14
四、水煮蛋白物理性狀 15
(一)、蛋白在食品中的分類 15
(二)、食品物性之測定方法 15
(三)、凝膠食品的質地測定 15
(四)、不同雞種對水煮蛋白物理性狀之影響 16
五、雞蛋蛋白之蛋白質體分析 16
六、研究目的 17
參、材料與方法 18
一、試驗雞隻與雞蛋來源 18
二、雞蛋一般性狀分析 18
三、水煮蛋製備 18
四、水煮蛋測定項目 18
(一)、負荷鬆弛試驗 19
(二)、破壞試驗 19
(三)、穿刺試驗 19
五、水煮蛋白製備 19
六、水煮蛋白質地剖面分析 19
七、雞蛋蛋白之蛋白質體分析 21
(一)、雞蛋蛋白的蛋白質萃取 21
(二)、蛋白質濃度定量 21
(三)、二維電泳分析 21
(四)、膠片上之蛋白質點定量分析 22
(五)、不同品種雞蛋蛋白差異表現蛋白質身分鑑定 22
八、統計分析 24
肆、結果 25
一、不同雞種對雞蛋一般性狀之影響 25
二、不同雞種對水煮蛋物理性狀之影響 26
三、不同雞種對水煮蛋白之質地剖面分析的影響 29
四、不同雞種對雞蛋蛋白之蛋白質的影響 31
伍、討論 37
一、不同雞種對雞蛋一般性狀的影響 37
二、不同雞種對水煮蛋物理性狀之影響 38
三、不同雞種對雞蛋蛋白蛋白質含量的影響 38
陸、結論 42
柒、參考文獻 43

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