Impacts of desugarization and drying methods on physicochemical and functional properties of duck albumen powder

Abstract

Desugarization of duck albumen using glucose oxidase/catalase was optimized before drying. Optimum condition for desugarization using response surface methodology was as follows: glucose oxidase 31.24 units and catalase 781 units/mL albumen and incubation time of 6.55 h at 30 °C. Foaming capacity (FC) and foam stability (FS) were enhanced, while the solubility decreased after desugarization. This coincided with the increase in surface hydrophobicity (p < 0.05). Higher trypsin inhibitory activity was found in freeze-dried albumen powder than spray-dried counterpart. Trypsin inhibitory activity was continuously decreased as the inlet temperature for spray-drying increased (p < 0.05). Desugarization could increase FC and FS, but slightly decreased solubility of powders. No marked differences in protein patterns were observed in all the powders, regardless of desugarization and drying methods. L* of albumen powder decreased but ΔE, a*-, b*-values and browning index increased as spray-drying temperatures increased (p < 0.05). Therefore, prior desugarization could lower browning and increased foaming property of duck albumen, particularly when spray-dried with inlet temperature of 160 °C.

Keywords:

• Browning
• desugarization
• duck albumen
• spray-drying
• trypsin inhibitor

Additional information

Funding

This work was supported by the Higher Education Research Promotion and the Thailand’s Education Hub for Southern Region of ASEAN Countries Project Office of the Higher Education Commission scholarship. The TRF Distinguished Research Professor Grant [DPG5880002] was also acknowledged.