Effect of three cations on the stability and microstructure of protein aggregate from duck egg white under alkaline condition

Abstract

Pidan (alkaline egg) has been consumed widely in oriental countries and lead, a toxic element, has been used traditionally to yield the desirable characteristics. For safety concerns, alternative cations can be used for the production of pidan with comparable properties to traditionally prepared pidan. Turbidity measured as absorbance at 400 nm and microstructure of duck egg white proteins at pH 12 as influenced by three cations at various levels were investigated. Turbidity and particle size of egg white protein (20 g/kg) in 10 g/kg NaCl sample with CaCl₂, PbO₂ or ZnCl₂ added at a level of 1 g/kg increased with time up to 1 h, followed by a decrease (p < 0.05). Nevertheless, the turbidity was retained more in samples added with PbO₂, suggesting high stability of the aggregate formed. Zeta potential showed that the aggregates treated with PbO₂ had a comparatively lower negative charge. Light microscopic studies indicated that the aggregation of egg white proteins was induced by ions but varied with the types of ions and incubation time. Therefore, PbO₂ exhibited the highest stabilizing effect on egg white protein under alkaline condition. However, ZnCl₂ can be used as an alternative compound even if it had lower impact on stability of aggregate of duck egg white protein.

Keywords

Protein aggregates cation zeta potential microstructure egg white

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