This study was conducted to explore the effects of temperatures (4 °C, 25 °C and 37 °C) on the color, physicochemical characteristics and antioxidant activities of preserved egg white (PEW). As the marinating days and temperatures increased, the color of PEW deepened and the content of intermediate/browning/fluorescent products increased, whereas the pH increased firstly and then decreased. FTIR suggested that Maillard reaction products (MRPs) may not be identical in PEW pickled at different temperatures. Cysteine was the most dominant site for the covalent binding between proteins and polysaccharides during the Maillard reaction (MR) in PEW. On the whole, the reducing power, Fe²⁺ chelating activity and ABTS radical scavenging activity of PEW pickled at different temperatures all showed a trend of increasing firstly and then decreasing during pickling. Temperature played a significant effect on the color formation of PEW, and PEW possessed antioxidant activity and could be applied in the food industry as a potential antioxidant.

本研究旨在探讨温度（4°C、25°C 和 37°C）对皮蛋清 (PEW) 的颜色、理化特性和抗氧化活性的影响。随着腌制天数和温度的升高，PEW颜色加深，中间产物/褐变/荧光产物含量增加，而pH值先升高后降低。FTIR 表明，在不同温度下酸洗的 PEW 中的美拉德反应产物 (MRP) 可能不相同。在 PEW 的美拉德反应 (MR) 过程中，半胱氨酸是蛋白质和多糖之间共价结合的最主要位点。总体而言，还原力 Fe ²⁺不同温度酸洗的PEW的螯合活性和ABTS自由基清除活性在酸洗过程中均呈现先升高后降低的趋势。温度对PEW的颜色形成有显着影响，PEW具有抗氧化活性，可作为潜在的抗氧化剂应用于食品工业。