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Abstract
The coagulations of soft-shell turtle egg white at high pressure or at high temperature were investigated and compared to chicken egg white. Unlike chicken egg white, no coagulation of soft-shell turtle egg white was observed after high-pressure processing (HPP; 200–600 MPa) or heating treatment (75°C). Basic amino acids, histidine, lysine, and arginine were present at higher percentages in soft-shell turtle egg white proteins than in chicken egg white proteins. Sodium dodecyl sulfate/polyacrylamide gel electrophoresis showed that the intensities of soft-shell turtle egg white components were balanced, there were more components with high molecular mass in soft-shell turtle egg white, and that aggregates formed in both soft-shell turtle egg white and chicken egg white. This work revealed some differences in soft-shell turtle egg white compositions. The low protein content in egg white was responsible for the non-coagulation of soft-shell turtle egg white in response to high pressure or temperature.
FUNDING
This project was supported by Zhejiang Provincial Natural Science Foundation of China (No. Z3090301 and No. LY12C20015) and the Zhejiang Key Scientific and Technological Innovation Team Project (2009R50001).