Impacts of desugarization and drying methods on physicochemical and functional properties of duck albumen powder

Quan, Tran Hong; Benjakul, Soottawat

doi:10.1080/07373937.2018.1469509

Cited by 13 publications

(10 citation statements)

References 34 publications

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“…The enzymatic desugarization process is reproducible and straightforward besides yielding final products with consistently high organoleptic properties (Lechevalier et al 2013). Recently, Quan and Benjakul (2018d) investigated the optimum conditions for the desugarization of duck albumen using response surface methodology (RSM), which were found to be: glucose oxidase (31.24 units/mL), catalase (781 units/mL) and an incubation time of 6.55 h at 30°C. The foaming capacity (FC) and foam stability (FS) of the desugarized duck albumen were enhanced.…”

Section: Desugarization Before Dehydrationmentioning

confidence: 99%

“…In the absence of sugar, proteins with increased surface hydrophobicity could migrate to air interface effectively. Proteins could adsorb more easily at the interface because of their higher flexibility (Quan and Benjakul 2018d). More importantly, desugarization was able to improve the lightness of powders produced by spray-drying process and resulted in a lower browning index (A 294 and A 420 ).…”

Section: Desugarization Before Dehydrationmentioning

confidence: 99%

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Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Quan

Benjakul

2019

J Food Sci Technol

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The demand for duck meat and eggs in Asian countries increases every year. Duck egg albumen has become an important ingredient in the food industry alongside its hen counterpart, because of its excellent nutritive and functional properties. The major proteins in duck albumen are ovalbumin, ovomucoid, ovomucin, conalbumin, and lysozyme. Comparing with hen albumen, lower contents of ovalbumin, conalbumin, lysozyme and ovoflavoprotein are found in duck albumen. Nevertheless, duck albumen shows better gelling and foaming properties than hen albumen. During storage, duck albumen gel properties are enhanced, while foam volume and foam stability are decreased. Moreover, the changes in quality indices of duck egg including the thinning of the albumen, an increase in albumen pH, loss of water and carbon dioxide occur as storage time is increased. Some processes such as alkaline treatment also cause the loss in nutritive value of egg albumen. In this review, the composition and functional properties of duck albumen and how they are affected by processing conditions are also addressed, in comparison with hen albumen. A better understanding of duck egg albumen would be beneficial so that the food processing industry can exploit the potential of this avian protein.

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Section: Desugarization Before Dehydrationmentioning

confidence: 99%

Section: Desugarization Before Dehydrationmentioning

confidence: 99%

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Quan

Benjakul

2019

J Food Sci Technol

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“…The increase in SHP indicated the conformational change of duck albumen proteins induced by heat. When hydrophobic groups localised inside protein molecules were exposed, they readily bound with ANS used as the probe (Quan & Benjakul, ). SHP of heated duck albumen continuously increased after being ultrasonicated.…”

Section: Resultsmentioning

confidence: 99%

“…During acoustic cavitation, the more exposure of hydrophobic domains in protein molecules mediated by ultrasonication could increase SHP of proteins. Moreover, an extreme ultrasonication more likely enhanced protein aggregation via hydrophobic-hydrophobic interactions (Quan & Benjakul, 2018b;Sheng et al, 2018). Sheng Figure 1 Relative inhibitory activity towards trypsin and papain of duck egg albumen after heat treatment at 95°C for various times (min).…”

Section: Effect Of Ultrasound Pretreatment On Shp Of Duck Egg Albumenmentioning

confidence: 99%

Production and characterisation of duck albumen hydrolysate using enzymatic process

Quan

Benjakul

2019

Int J of Food Sci Tech

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Summary Influences of different ultrasound treatments combined with heat pretreatment on enzymatic hydrolysis, emulsifying properties and antioxidant activities of hydrolysates from duck egg albumen were studied. Heat pretreatment at 95 °C for 30 min inhibited both serine and cysteine protease inhibitors effectively. Ultrasonication of heated duck albumen at 60% amplitude for 10 min yielded the highest surface hydrophobicity. Coincidentally, aforementioned pretreatment rendered the hydrolysate with highest degree of hydrolysis (DH) than other pretreatments when Alcalase was used. The resulting hydrolysate showed the highest antioxidant activities including DPPH radical and ABTS radical cation scavenging activities and ferric reducing antioxidant power as well as emulsifying properties when hydrolysis time of 90 min was used. The hydrolysate possessed the peptides with molecular weight of 219–255 Da with the highest ABTS radical scavenging activity. Thus, heat pretreatment, followed by ultrasonication of duck albumen under appropriate condition could increase DH, antioxidant activities and emulsifying properties of duck albumen hydrolysate.

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“…GOD has a number of industrial applications due to its ability to remove glucose and O2 or production of gluconic acid and H2O2. There are several applications to use GOD for removing glucose from medium such as desuggaring of egg-white (Sisak et al 2006, Quan & Benjakul 2018, production of reduced alcohol wines (Pickering et al 1999, Biyela et.al. 2009, Valencia et al 2017, Ruiz et al.…”

Section: Introductionmentioning

confidence: 99%

Glucose Oxidase Applications and Comparison of the Activity Assays

Özyılmaz¹

2019

Natural and Engineering Sciences

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Glucose Oxidase (GOD) oxidizes glucose to -gluconolactone in presence of moleculer oxygen by forming hydrogen peroxide. As a result of the catalysed reaction, GOD is widely used in cases where glucose or molecular oxygen should be removed to extend the shelf life of foods or used in the production of controlled hydrogen peroxide or gluconic acid. One of the most important application areas of GOD is the construction of the glucose biosensors. There are several studies about GOD purification, immobilization, industrial and analytical applications, so, fast and sensitive determination of GOD activity is essential for these studies. In this study, GOD activity determination methods were reviewed mainly four approaches: determination of decrease in glucose or oxygen concentration and determination of increase in hydrogen peroxide or gluconic acid levels.

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Impacts of desugarization and drying methods on physicochemical and functional properties of duck albumen powder

Cited by 13 publications

References 34 publications

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Production and characterisation of duck albumen hydrolysate using enzymatic process

Glucose Oxidase Applications and Comparison of the Activity Assays

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