Effect of Desalting by Electrodialysis on the Cleaning Properties of Salted Duck Eggs
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Yao Li, Chen Ling, Huang Min, Li Shuhong
Objective: in order to evaluate the effect of electrodialysis desalination on the functional and nutritional properties of duck egg white, the physical and chemical properties of duck egg white after electrodialysis desalination were investigated. Results: when the protein concentration of decolorized duck protein was low (5-8g / 100ml), there was no significant difference between decolorized duck protein and fresh duck protein. When the protein concentration was 3-9g / 100mL, compared with salted duck protein, the emulsifying activity and foaming ability were improved. Compared with duck 's egg protein, the emulsifying activity is the same, and the foaming property is better than duck' s egg protein. SDS-PAGE, DSC and amino acid analysis showed that there was no significant change in the relative molecular weight of salted duck egg protein before and after desalination. Conclusion: after electrodialysis and desalination, the physical and chemical properties of duck protein have little effect, so it can be used as a good raw material for food.
Duck Egg White, Desalination, Physical and Chemical Properties, Functional Properties