Study of the Molecular Structure of Proteins in Eggs under Different Storage Conditions

The aim of this study is to reveal the relationship between changes in physical and chemical characterization eggs during storage provide a new way assess egg freshness at molecular level. In study, Fourier transform infrared (FTIR) spectra albumin from 60 fresh (ISA Brown layer) stored for 1, 10, 20, 30, 40 days 4°C 10°C were measured ( n = 6 ), amide I band was quantified by deconvolution curve fitting obtain composition protein structure. results showed that different temperatures times led denaturation, resulting conformation secondary With increasing temperature time, content ordered structures β-sheet α-helix structure decreased significantly id="M2"> p < 0.05 disordered β-turn random coil increased id="M3"> ). Based on pattern storage, it found better up 15 days. Spearman’s correlation analysis height, Haugh unit, weight, significant positive unit. And negative Therefore, method based spectroscopy deconvoluted an effective evaluating quality freshness.