Impact of different ultrasound-assisted processes for preparation of collagen hydrolysates from Asian bullfrog skin on characteristics and antioxidative properties.

This study focused on impact of ultrasound-assisted process (UAP) at pre-treatment (UP) and simultaneous treatment (US) during papain hydrolysis for preparing collagen hydrolysate (CH) from Asian bullfrog skin. Ultrasonication times were varied (10, 20, 30 min), and CH prepared using papain hydrolysis without UAP was used as control. Different UAPs provided CH with various hydroxyproline contents, α-amino group contents, surface hydrophobicities, and antioxidative activities.

Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens.

The quality characterization of different parts of male and female Ligor hybrid chickens was investigated and compared with those of commercial broiler. Genotypes, muscle types, and sex had effects on the composition, physicochemical, and textural properties of chicken samples. Ligor hybrid chicken contained higher percentages of protein, moisture, ash, and collagen content but lower fat content than those of commercial broiler (p < 0.

Trypsin inhibitor from duck albumen: Purification and characterization.

Egg albumen is a potential source of trypsin inhibitor (TI), which has been widely used to improve textural property of surimi or surimi-based food products. TI from duck albumen was isolated and purified using ammonium sulfate precipitation at 20%-40% saturation and affinity chromatography using trypsin-CNBr-activated Sepharose 4B column. TI was purified with purity and yield of 111.

Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi.

The influences of salted duck egg albumen powder (SDEAP) as salt replacer at various levels (0.5-2.5%) on autolysis and gelling properties of sardine surimi were investigated.

Duck egg albumen: physicochemical and functional properties as affected by storage and processing.

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.

Gelling properties of duck albumen powder as affected by desugarization and drying conditions.

The effects of desugarization using glucose oxidase/catalase and spray-drying conditions on gelling properties of duck albumen powder were studied. Gelling temperatures increased as spray-drying inlet temperatures (140-180C) were increased (p < .05).

Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting.

Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (<0.05).

Quality, protease inhibitor and gelling property of duck egg albumen as affected by storage conditions.

Physicochemical properties, trypsin inhibitory activity, and gelling properties of albumen from duck egg during 15 days of storage at 4 °C and room temperature (28-30 °C) were studied. As the storage time increased, Haugh unit and moisture content decreased, while the pH value increased ( < 0.05).