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Duck egg albumen: physicochemical and functional properties as affected by storage and processing
- Quan, Tran Hong, Benjakul, Soottawat
- Journal of food science and technology 2019 v.56 no.3 pp. 1104-1115
- alkali treatment, carbon dioxide, duck eggs, duck meat, ducks, egg albumen, eggs, foaming properties, foams, food industry, gelation, gels, hens, ingredients, lysozyme, nutritive value, ovalbumin, ovomucin, pH, storage time, Asia
- 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.