Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken

Figures & data

Table 1. Proximate compositions of egg powders from Japanese quail and white Leghorn chicken.

	Protein (g/100 g powder)		Lipid content (g/100 g powder)		Moisture content (g/100 g powder)		Ash content (g/100 g powder)
Egg powder	Quail	Chicken	Quail	Chicken	Quail	Chicken	Quail	Chicken
Egg white	96.86 ± 1.89^aA	97.03 ± 1.30^aA	0.10 ± 0.05^cB	0.21 ± 0.03^cA	0.64 ± 0.03^cB	0.86 ± 0.03^cA	2.20 ± 0.05^cA	1.80 ± 0.07^cB
Egg yolk	91.03 ± 0.47^cA	91.57 ± 1.53^bA	2.98 ± 0.09^aB	3.45 ± 0.12^aA	1.23 ± 0.06^aA	1.29 ± 0.02^aA	4.08 ± 0.12^aA	3.49 ± 0.13^aB
Whole egg	94.17 ± 0.35^bA	93.53 ± 1.08^bA	2.16 ± 0.05^bB	2.78 ± 0.11^bA	1.08 ± 0.02^bA	0.98 ± 0.03^bB	3.23 ± 0.16^bA	2.51 ± 0.10^bB

Values are given as means ± SD (n = 3). The different lowercase letters in the same column indicate significant differences (P < 0.05). Different capital letters in the same row within same parameter denote significant difference (P < 0.05).

Table 2. Amino acid compositions of egg powders from Japanese quail and white Leghorn chicken.

	Egg white		Egg yolk		Whole egg
Amino acid g100^−1 g sample	Quail	Chicken	Quail	Chicken	Quail	Chicken
Alanine	7.79	6.71	6.31	5.55	8.20	6.51
Glycine	6.04	5.89	4.60	5.17	6.01	5.64
Serine	3.24	3.61	4.43	4.58	4.36	3.84
Proline	3.91	4.95	5.29	7.11	4.12	5.73
Aspartic acid	10.56	10.34	9.46	9.86	10.93	10.11
Glutamic acid	5.23	8.56	5.48	6.82	5.25	7.32
Histidine	1.38	2.56	1.22	1.09	1.31	1.32
Tyrosine	4.35	5.69	3.56	3.87	2.45	4.35
Arginine	2.56	3.59	2.49	2.78	2.16	2.56
ΣNAA	45.06	51.91	42.84	46.82	44.78	47.38
Valine	6.54	4.23	6.18	4.69	6.57	5.28
Leucine	12.36	10.56	10.98	10.00	11.92	10.41
Isoleucine	6.75	6.89	6.89	5.84	6.36	7.38
Threonine	3.56	2.30	2.53	2.53	3.17	2.37
Methionine	3.58	2.92	2.46	2.40	3.15	2.42
Phenylalanine	7.56	8.78	6.89	7.33	7.03	7.66
Lysine	6.56	4.10	6.79	4.95	6.69	4.44
Tryptophan	2.81	4.20	2.93	4.26	3.03	4.30
ΣEAA	49.72	43.98	45.65	42.00	46.92	44.26
ΣNAA + ΣEAA	94.78	95.89	88.49	88.82	92.70	91.64

ΣNAA: sum of essential amino acids and ΣNAA: sum of non-essential amino acids.

Table 3. DSC thermogram values of egg powders from Japanese quail and white Leghorn chicken.

	Peak I		Peak II
Egg powder	Td (°C)	ΔH (J g^−1)	Td (°C)	ΔH (J g^−1)
QEWP	62.37 ± 0.24^eB	1.22 ± 0.03^eB	84.33 ± 0.14^cB	2.19 ± 0.04^bA
QEYP	87.23 ± 0.41^bB	2.34 ± 0.10^bB	ND	ND
QWEP	63.23 ± 0.66^eB	1.32 ± 0.06^deA	85.59 ± 0.55^cB	2.63 ± 0.20^aB
CEWP	65.43 ± 0.25^dA	1.59 ± 0.07^cA	86.43 ± 0.42^bcA	2.22 ± 0.12^bA
CEYP	89.63 ± 0.86^aA	2.73 ± 0.18^aA	ND	ND
CWEP	68.43 ± 1.03^cA	1.48 ± 0.10^cA	88.57 ± 0.71^aA	1.98 ± 0.05^bA

Values are given as means ± SD (n = 3). Different lower superscripts in the same column within the same medium treatment indicate significant differences (P < 0.05). Different uppercase letters in the same column within the same egg powder indicate significant differences (P < 0.05). T_d: denaturation temperature; ΔH: enthalpy; ND: not detected; QEWP: quail egg white powder; QEYP: quail egg yolk powder; QWEP: quail whole egg powder; CEWP: chicken egg white powder; CEYP: chicken egg yolk powder; CWEP: chicken whole egg powder.

Figure 1. FTIR spectra of egg white powder (a), egg yolk powder (b), and whole egg powder (c) from Japanese quail and white Leghorn chicken. QEWP: quail egg white powder; QEYP: quail egg yolk powder; QWEP: quail whole egg powder; CEWP: chicken egg white powder; CEYP: chicken egg yolk powder; CWEP: chicken whole egg powder.

Figure 2. Protein patterns (a) and effects of different pHs on solubility (b) of egg powders from Japanese quail and white Leghorn chicken. M: marker; QEWP: quail egg white powder; QEYP: quail egg yolk powder; QWEP: quail whole egg powder; CEWP: chicken egg white powder; CEYP: chicken egg yolk powder; CWEP: chicken whole egg powder. Bars represent the standard deviation (n = 3).

Table 4. Emulsifying and foaming properties of egg powders from Japanese quail and white Leghorn chicken.

		EAI (m^2/g)		ESI (min)		FE (%)		FS (%)
Egg powder	Powder level (%)	Quail	Chicken	Quail	Chicken	Quail	Chicken	Quail	Chicken
Egg white	1	22.51 ± 0.53^aC	19.68 ± 0.43^aC	52.52 ± 2.32^bC	48.32 ± 3.11^bC	144.4 ± 1.7^cA	133.2 ± 1.4^cA	130.3 ± 0.9^cA	121.2 ± 0.8^cA
	2	12.03 ± 0.32^bC	10.74 ± 0.30^bC	57.27 ± 3.14^abC	54.63 ± 1.83^abC	156.2 ± 1.6^bA	148.4 ± 1.2^bA	139.3 ± 0.9^bA	132.8 ± 1.4^bA
	3	10.14 ± 0.13^cC	9.56 ± 0.27^cC	62.36 ± 1.39^aC	60.06 ± 1.59^aC	163.7 ± 2.0^aA	159.1 ± 2.0^aA	151.1 ± 1.7^aA	145.4 ± 1.0^aA
Egg yolk	1	33.03 ± 0.78^aA	29.91 ± 0.67^aA	84.72 ± 4.86^cA	74.94 ± 1.70^cA	126.1 ± 2.0^cC	119.9 ± 1.2^cC	112.9 ± 0.7^cC	108.2 ± 1.2^cC
	2	19.45 ± 0.34^bA	16.29 ± 0.20^bA	105.30 ± 3.10^bA	91.22 ± 4.04^bA	130.5 ± 0.9^bC	124.9 ± 0.8^bC	118.2 ± 0.3^bC	116.3 ± 0.6^bC
	3	15.09 ± 0.18^cA	13.38 ± 0.13^cA	121.13 ± 4.48^aA	100.81 ± 2.14^aA	137.0 ± 1.1^aC	129.9 ± 1.3^aC	126.0 ± 1.0^aC	122.2 ± 0.6^aC
Whole egg	1	26.64 ± 0.13^aB	23.75 ± 0.43^aB	69.59 ± 2.69^bB	60.59 ± 2.82^bB	134.8 ± 1.2^cB	128.0 ± 1.2^cB	121.3 ± 0.9^cB	115.3 ± 0.4^cB
	2	14.43 ± 0.07^bB	13.15 ± 0.18^bB	77.25 ± 2.67^abB	65.99 ± 1.71^bB	145.9 ± 1.2^bB	135.7 ± 1.2^bB	128.6 ± 1.8^bB	121.3 ± 0.8^bB
	3	11.23 ± 0.27^cB	11.22 ± 0.26^cB	87.10 ± 4.40^aB	74.45 ± 3.56^aB	151.3 ± 1.6^aB	143.8 ± 2.0^aB	134.2 ± 0.7^aB	130.2 ± 1.0^aB

Values are given as means ± SD (n = 3). Different lowercase letters in the same column within the same egg powder indicate significant differences (P < 0.05). Different uppercase letters in the same column within the same level indicate significant.