High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties
Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many factories generally only use salted egg yolk and disca...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-02-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1110786/full |
| _version_ | 1811173481796075520 |
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| author | Xinjun Yao Jicheng Xu Yu Xun Tianyin Du Mengqi Huang Jun Guo |
| author_facet | Xinjun Yao Jicheng Xu Yu Xun Tianyin Du Mengqi Huang Jun Guo |
| author_sort | Xinjun Yao |
| collection | DOAJ |
| description | Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many factories generally only use salted egg yolk and discard salted duck egg white (SDEW) as a waste liquid when processing. This is not only a waste of resources, but also a pollution to the environment. In this paper, protein powder was prepared from salted egg white. Then xanthan gum (XG) was added to make it co-gel with ovalbumin to achieve the purpose of preparing high gelatinous salted egg white protein powder. The results showed that the optimum conditions of SDEW-XG composite gel were as follows: the xanthan gum content was 0.08% (w/w), the reaction pH was 6.5, and the heating temperature was 100°C. Under these conditions, the gel strength reaches the maximum value. Meanwhile, compared with the protein powder without xanthan gum, the addition of xanthan gum significantly affected the secondary structure of the protein powder of SDEW and improved the water holding capacity of the gel. In conclusion, the addition of xanthan gum can significantly improve the gel quality of SDEW protein powder, which provides a theoretical basis for the quality improvement of salted egg white. |
| first_indexed | 2024-04-10T17:47:39Z |
| format | Article |
| id | doaj.art-7d1eb2b19e9d4e6ea0927255c745d024 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-10T17:47:39Z |
| publishDate | 2023-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-7d1eb2b19e9d4e6ea0927255c745d0242023-02-03T04:42:55ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-02-011010.3389/fnut.2023.11107861110786High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional propertiesXinjun Yao0Jicheng Xu1Yu Xun2Tianyin Du3Mengqi Huang4Jun Guo5College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, ChinaCollege of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, ChinaCollege of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, ChinaCollege of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, ChinaCollege of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, ChinaCollege of Biology and Food Science, Suzhou University, Suzhou, ChinaSalted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many factories generally only use salted egg yolk and discard salted duck egg white (SDEW) as a waste liquid when processing. This is not only a waste of resources, but also a pollution to the environment. In this paper, protein powder was prepared from salted egg white. Then xanthan gum (XG) was added to make it co-gel with ovalbumin to achieve the purpose of preparing high gelatinous salted egg white protein powder. The results showed that the optimum conditions of SDEW-XG composite gel were as follows: the xanthan gum content was 0.08% (w/w), the reaction pH was 6.5, and the heating temperature was 100°C. Under these conditions, the gel strength reaches the maximum value. Meanwhile, compared with the protein powder without xanthan gum, the addition of xanthan gum significantly affected the secondary structure of the protein powder of SDEW and improved the water holding capacity of the gel. In conclusion, the addition of xanthan gum can significantly improve the gel quality of SDEW protein powder, which provides a theoretical basis for the quality improvement of salted egg white.https://www.frontiersin.org/articles/10.3389/fnut.2023.1110786/fullsalted duck egg whiteprotein peptide powderhigh gelatinousphysicochemical propertiesxanthan gum |
| spellingShingle | Xinjun Yao Jicheng Xu Yu Xun Tianyin Du Mengqi Huang Jun Guo High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties Frontiers in Nutrition salted duck egg white protein peptide powder high gelatinous physicochemical properties xanthan gum |
| title | High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties |
| title_full | High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties |
| title_fullStr | High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties |
| title_full_unstemmed | High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties |
| title_short | High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties |
| title_sort | high gelatinous salted duck egg white protein powder gel physicochemical microstructure and techno functional properties |
| topic | salted duck egg white protein peptide powder high gelatinous physicochemical properties xanthan gum |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1110786/full |
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