High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties.

Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many factories generally only use salted egg yolk and discard salted duck egg white (SDEW) as a waste liquid when processing. This is not only a waste of resources, but also a pollution to the environment.

Extraction and Characterization of Lysozyme from Salted Duck Egg White.

Salted duck egg white (SDEW), as the main by-product in the production process of salted egg yolk, has not been effectively used as a food resource because of its high salt concentration. This study creatively used isoelectric point precipitation, ultrafiltration, and cation exchange to separate and purify lysozyme from SDEW and preliminarily explored the enzymatic properties of lysozyme. The results showed that the relative molecular weight of lysozyme was about 14 KDa, and the specific activity of lysozyme reached 18,300 U/mg.

Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white.

Salted duck egg white contains many kinds of high quality protein, but it is often discarded as food factory waste because of high salinity and other reasons. The discarded salted duck egg white not only causes a waste of resources, but also causes environmental pollution. Using salted duck egg white as raw material, this study was completed to investigate the effects of three drying methods including freeze drying, vacuum drying, and spray drying on physicochemical and nutritional properties of protein powder from salted duck egg white.