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Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein

Paper ID Volume ID Publish Year Pages File Format Full-Text
18847 43035 2015 8 PDF Available
Title
Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein
Abstract

•Salted duck egg white protein was desalted by ultrafiltration.•Ultrasound and microwave pretreatments were used before the desalination.•Both ultrasound and microwave pretreatments increased the desalination rate.•The effect of ultrasound was better than that of microwave pretreatment.

The effects of application of ultrasound and microwave treatments before the ultrafiltration desalination of salted duck egg white protein were investigated in this work. The desalination rate, color, microstructure, foaming capacity, emulsifying index and gelling property were determined. The results showed that ultrasound and microwave pretreatments increased about 10% and 3% desalination rate, respectively, compared to that without any pretreatment sample, beside the product quality was also improved. The effect of ultrasound pretreatment was better than that of microwave in terms of foaming capacity and emulsifying index of the product.

Keywords
Duck egg white protein; Ultrasound; Microwave; Ultrafiltration desalination; Functional property; Pretreatment
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Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 96, October 2015, Pages 306–313
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us