电渗析脱盐对咸鸭蛋蛋清理化性质的影响

目的：为评估电渗析脱盐是否对鸭蛋清的功能性质和营养性有影响，研究经电渗析脱盐后鸭蛋清的部分理化性质变化。结果：脱盐后鸭蛋清的凝胶硬度在蛋白质量浓度较低时(5～8g/100mL)与鲜鸭蛋清相比无显著差异；当蛋白质量浓度为3～9g/100mL时，脱盐鸭蛋清的乳化活性及起泡性较咸鸭蛋清均有所提高，与鲜鸭蛋清相比，两者乳化活性相当，但其起泡性优于鲜鸭蛋清；SDS-PAGE、DSC及氨基酸分析表明，咸鸭蛋清脱盐前后蛋白质相对分子质量无明显变化；脱盐后的鸭蛋清与鲜鸭蛋清的氨基酸组成、热变性温度及颜色均十分接近。结论：经电渗析脱盐处理，鸭蛋清的理化性质影响不大，可作为良好的食品原辅料。

Effect of Electrodialysis Desalination on Physicochemical Properties of Salted Duck Egg White

Purpose: The aim of this study was to evaluate the effect of electrodialysis desalination on functional andnutritious properties of duck egg white. Results: The gel hardness of desalted duck egg white was not significantly differentfrom that of fresh one at lower protein level (5－8 g/100 mL). At a protein concentration of 3－9 g/100 mL, both emulsifyingactivity and foaming capacity of desalted duck egg white increased compared to those of salted eggs. In addition, thefoaming capacity of desalted egg was better than that of fresh duck egg while no significant difference in the emulsifyingactivity was observed between them. SDS-PAGE, DSC and amino acid analysis revealed that the relative molecular mass ofsalted duck egg white before and after desalination remained constant. The amino acid composition, thermal denaturationtemperature and color of desalted duck egg white were very close to those of fresh duck egg white. Conclusion: Thefunctional and nutritious properties of salted duck egg white are little affected by electrodialysis desalination and thereby,can be used as a favorable food material and ingredient.