Abstract:

In this study, freeze-dried duck egg white protein powder was used to explore the conditions for the gel formation
of duck egg white protein, and texture properties of the formed gel were evaluated by investigating the effect of metal ions
on its hardness and elasticity. The results showed that the optimal conditions for gel formation were found to be 12.0% egg
white protein concentration, pH 8.0, 80 ℃ and 40 min of heating. Both sodium and calcium ions at different concentrations
but not kalium ion at high concentrations had a significant effect in increasing gel elasticity. On the contrary, magnesium,
zinc and ferrous ions all had inhibitory effects at excessive concentrations. Magnesium ion but not kalium ion significantly
increased gel hardness, sodium and calcium ions displayed an initial increasing trend followed by a plateau, whereas zinc
and ferrous ions restrained the increase of gel hardness.

Key words: duck egg white protein, formation condition, gel elasticity, gel hardness, metal ions