Salted duck egg was prepared by coating fresh duck egg with laterite and sodium chloride. The effects of different lengths ofpickling time and electrodialysis desalination on foaming, emulsrfiing and gelation properties of salted duck egg white (SDEW) were investigated. The pH was decreasedfiom 9.3 to 7. I , zeta potential was decreasedfiom -48.3 to -26.4 (m v), NaCl content increasedfiom 0.49% to 7.32% andsurface hydrophobicity increasedfiom 177 to 372 (So/lOO mg protein) after pickling for 8 weeks, AJter electrodialysis desalination treatment, the p H of SDE W was slightly increased and zeta potential was decreased; however, the NaCl content was reduced by 95% and surface hydrophobicity decreased by 30as, the SDS-PAGE pattern showed the same distribution of protein molecules. Electrodialysis desalination treatment did not affect emulsrfiing properties. The foamability and foam stability of SDE W decreased with increasing pickling time, but increased with electrodialysis desalination treatment. The gel strength of SDE W decreased with pickling time, but decreased sharply after electrodialysis desalination treatment.
This study investigates the physicochemical characteristics and bacteriostatic ability of modified lysozyme from 6, 7, 8, 9 and 10% lactic acid-induced gelled egg white powder. The lactic acid modified lysozyme (LAML) powder was dissolved in solutions with pH values of 2-10 at incubation times of 30-720 min, showing enzymatic activity of 50% (2,000-6,000 U/mg). Following treatment in solutions of various concentrations of salt (0.1-3 M), the activity of LAML decreased with an increase in the concentration of salt. The enzymatic activity of LAML decreased with an increase in temperature (40-100C) and incubation time (10-120 min); the activity of LAML ceased when held at 100C for 120 min. The LAML showed quantities of a dimmer (28 kDa) structure appearing in native-polyacrylamide gel electrophoresis analysis. The bacteriostatic efficacy of LAML against Bacillus cereus BCRC 15324, Escherichia coli K12 and Salmonella typhimurium TA98 increased proportionally with the concentration of LAML solution. This study revealed that LAML has bacteriostatic ability against E. coli K12, S. typhimurium TA98 and B. cereus BCRC 15324 while maintaining enzymatic activity under a variety of conditions. PRACTICAL APPLICATIONSLysozyme from the egg whites from hens is an enzyme comprising approximately 3.4% of egg white protein. Lysozyme demonstrates strong antibacterial potential, mainly among gram-positive bacteria, and this phenomenon has found practical applications in the food and pharmaceutical industries. However, gram-negative bacteria are less susceptible to lysozyme activity.Various researchers have identified a synergistic relationship between lysozyme and other preservatives such as organic acids, resulting in significantly improved bacteriostatic activity against a wide range of bacteria. The present work shows that the enzymatic activity of the modified lysozyme with various concentrations of lactic acid solution remains stable while maintaining consistent bacteriostatic activity against Bacillus cereus BCRC 15324, Escherichia coli K12 and Salmonella typhimurium TA98. Lactic acid-induced gelled egg white powder represents a cost-effective alternative to the standard bacteriostatic additives used in the food industry.
The emulsifying properties of the ethanol‐precipitated mucilage from cellulase‐hydrolyzed Monostroma nitidum were investigated. Both emulsifying activity and emulsion stability of the mucilage increased from 51.5 and 48.0% to 69.0 and 62.0%, respectively, and oil droplets did not coalesce when the mucilage concentration was at l%(w/v). Gel permeation chromatography showed that the carbohydrate moieties of the mucilage exhibited an absence of low molecular weight fractions and a broader molecular weight range for the high molecular weight fraction than that of the cellulase hydrolysate. Also, there was a greater amount of high molecular weight protein‐containing fractions in the mucilage, while predominantly low molecular weight protein fractions were in the hydrolysate. Increasing the mucilage concentration of the solution(0–20 mg/mL) led to a reduction of surface tension to 54.9 dyne/cm, and increased the emulsifying activity and emulsion stability to 76.9 and 70.0%, respectively. The oil did not separate from the emulsion when the mucilage concentration was higher than 0.5%(w/v). When 0.2% NaCl was added to the emulsion containing 1% mucilage, the apparent viscosity decreased from 37.1 to 7.6 Pa.s (x 10‐3). Also, the emulsifying activity and emulsion stability decreased from 69.0 and 62.0% to 50.0 and 48.0%, respectively.
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