Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens

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 hardness and decreased the expressible water of both the chicken and duck albumen gels. This study suggests that the superior gel properties of duck albumen offer potential approaches to improving the quality of gel food products.

摘要：本研究旨在探究新鲜与巴氏杀菌（pasteurization）的鸡、鸭卵清（egg albumen）的理化特性与功能特性。结果显示，对鸡、鸭两种卵清实施巴氏杀菌均会显著降低其黏度（p≤0.05），但对pH值或游离巯基基团（free sulfhydryl groups）无显著影响（p>0.05）。研究表明，鸡卵清的起泡能力（foam expansion）更强（p≤0.05），但其泡沫稳定性（foam stability）却弱于鸭卵清（p≤0.05）。巴氏杀菌会降低两种卵清的起泡能力（p≤0.05），且仅会降低鸭卵清的泡沫稳定性（p≤0.05）。对凝胶特性（gel properties）的探究结果显示，鸭卵清凝胶的硬度更高、可挤出水分（expressible water）更少（p≤0.05），优于鸡卵清凝胶。巴氏杀菌可提升鸡、鸭两种卵清凝胶的硬度，并降低其可挤出水分含量。本研究表明，鸭卵清优异的凝胶特性为提升凝胶类食品的品质提供了潜在可行的途径。