Effect of Enzymatic Flocculation Coupling on the Desalination and Physicochemical Properties of Salted Egg Whites

被引：0
|
作者：
Li J. [1 ]
Cai W. [1 ]
Zhu Y. [1 ]
Wang L. [1 ]
机构：
[1] College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 09期
关键词：
desalination; flocculation; physicochemical properties; salted duck egg whites;
D O I：
10.16429/j.1009-7848.2023.09.021
中图分类号：
学科分类号：
摘要：
In order to evaluate the effects of enzyme-decoupling coupled flocculation treatment on the physicochemical properties of egg white powder, the egg white powder was obtained from the enzymolysis solution of salted duck egg white by flocculation desalting and its physicochemical properties were determined. The results showed that the optimal process was pH:6, flocculation temperature 40 C, stirring time 5.5 min, adding 0.27 g/L, the salt content of egg white powder reached 1.44 g/100 g, and the desalting rate reached 96%. When the sample concentration was up to 4 g/100 mL, the foaming performance was increased by 2.95 times, the foam stability was 88%, the emulsification activity was 0.62, the emulsification stability was 392, the thermal stability was improved, and the particle size was reduced. The amino acid ratio of egg white powder was similar to that of fresh duck egg white without obvious color. The results provided the experimental basis for improving the utilization rate of salted duck egg white, which was conducive to the subsequent product development. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：202 / 212
页数：10
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