Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment.

doi:10.3382/ps.2009-00244

中山醫學大學機構典藏 CSMUIR > 健康管理學院 > 健康餐飲暨產業管理學系暨碩士班 > 期刊論文 > Item 310902500/15866

Please use this identifier to cite or link to this item: https://ir.csmu.edu.tw:8080/ir/handle/310902500/15866

Title:	Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment.
Authors:	KM, Lai YS, Chuang YC, Chou YC, Hsu YC, Cheng CY, Shi HY, Chi KC, Hsu
Contributors:	中山醫學大學
Keywords:	duck egg;hydrostatic pressure;egg white;yolk;physicochemical property
Date:	2010
Issue Date:	2016-08-16T06:56:19Z (UTC)
ISSN:	0032-5791
Abstract:	The shell of the duck egg did not crack after pressure treatments (300 to 500 MPa; 25 degrees C; 10 min) in this study; therefore, the changes of physicochemical properties of egg white and yolk proteins from the intact shell egg by pressure treatment were first investigated and compared with those of pressurized hen liquid eggs. Although the proximate compositions of duck eggs and hen eggs were similar, the moisture and protein contents of hen whole eggs were higher than those of duck whole eggs. The protein contents of duck egg white and yolk were slightly lower than those of hen eggs, and the moisture content of duck egg white was equal to that of hen egg white, whereas that of duck egg yolk was lower than that of hen egg yolk. After pressure treatment at 500 MPa, the results of solubility, sulfhydryl content, surface hydrophobicity, and residual denaturation enthalpy showed that egg white proteins underwent slight but significant unfolding and aggregation, whereas pressure treatments below 500 MPa induced insignificant changes in the physicochemical properties. On the other hand, pressure treatments at 400 and 500 MPa significantly reduced the solubility and residual denaturation enthalpy of egg yolk proteins. However, the native PAGE result showed that pressure treatment up to 500 MPa did not affect the protein components of egg white and yolk. The results showed that the application of pressure treatment on duck shell egg may induce reversible denaturation of both egg white and yolk proteins. The egg white and yolk proteins may be prevented from denaturation after pressure treatment in the presence of the eggshell compared with the absence of the eggshell. As reported in the literature, pressure treatments at 300 to 500 MPa and 25 degrees C would be efficient for decontamination of duck shell eggs. Therefore, based on the consideration for food safety and functional properties, pressure processing can be a good preservation technique for duck shell eggs.
URI:	http://dx.doi.org/10.3382/ps.2009-00244 https://ir.csmu.edu.tw:8080/ir/handle/310902500/15866
Relation:	Poult Sci. 2010 Apr;89(4):729-37.
Appears in Collections:	[健康餐飲暨產業管理學系暨碩士班] 期刊論文

Files in This Item:

File	Description	Size	Format
index.html		0Kb	HTML	310	View/Open

View Licence

Loading...