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Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens Rev. Bras. Ciênc. Avic.
Chaiyasit,W; Brannan,RG; Chareonsuk,D; Chanasattru,W.
ABSTRACT The aim of this research was to investigate the physicochemical and functional properties of fresh and pasteurized chicken and duck egg albumens. The results showed that pasteurization of both chicken and duck albumens significantly decreased (p≤0.05) viscosity, but had no impact (p>0.05) on pH or free sulfhydryl groups. Chicken albumen was shown to have higher (p≤0.05) foam expansion, but lower (p≤0.05) foam stability than duck albumen. Pasteurization decreased (p≤0.05) the foam expansion of both albumens while decreasing (p≤0.05) the foam stability only of duck albumen. Investigation of the gel properties showed that duck albumen has greater hardness and lower expressible water (p≤0.05) than chicken albumen. Pasteurization increased the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Egg albumen; Egg white; Chicken egg; Duck egg; Protein functionalities; Gelling; Foaming.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100304
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