Effect of Electrodialysis Desalination on Physicochemical Properties of Salted Duck Egg White

doi:10.7506/spkx1002-6630-201307027

Abstract

Abstract: Purpose: The aim of this study was to evaluate the effect of electrodialysis desalination on functional and nutritious properties of duck egg white. Results: The gel hardness of desalted duck egg white was not significantly different from that of fresh one at lower protein level (5－8 g/100 mL). At a protein concentration of 3－9 g/100 mL, both emulsifying activity and foaming capacity of desalted duck egg white increased compared to those of salted eggs. In addition, the foaming capacity of desalted egg was better than that of fresh duck egg while no significant difference in the emulsifying activity was observed between them. SDS-PAGE, DSC and amino acid analysis revealed that the relative molecular mass of salted duck egg white before and after desalination remained constant. The amino acid composition, thermal denaturation temperature and color of desalted duck egg white were very close to those of fresh duck egg white. Conclusion: The functional and nutritious properties of salted duck egg white are little affected by electrodialysis desalination and thereby, can be used as a favorable food material and ingredient.

Key words: duck egg white, desalination, physico-chemical property, functional property

CLC Number:

TS253.9

DONG Hua-wei，HE Hui*，CHEN Bo-yong，ZHAO Ning-ning，WANG Zhen-zhen. Effect of Electrodialysis Desalination on Physicochemical Properties of Salted Duck Egg White[J]. FOOD SCIENCE, 2013, 34(7): 129-134.

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