Feasibility of a pH driven method for maximizing protein recovery of over-salted albumen

Physicochemical and techno‐functional properties of acid‐aided pH‐shifted protein isolate from over‐salted duck egg (Anas platyrhucus) albumen

“…After 2 weeks, salted eggs with optimum salty taste (~5% salt) were obtained. The salting process should be stopped at this period, and salted eggs can be sold (Chaijan & Panpipat, ). However, due to the business competition, there is an oversupply of salted eggs.…”

“…However, due to the business competition, there is an oversupply of salted eggs. With further salting for ≥ 30 days, over‐salted eggs with salt content higher than 5% were obtained (Chaijan & Panpipat, ). Only coagulated salted yolk can be sold for some bakery products (Xu et al , ; Chaijan & Panpipat, ).…”

“…With further salting for ≥ 30 days, over‐salted eggs with salt content higher than 5% were obtained (Chaijan & Panpipat, ). Only coagulated salted yolk can be sold for some bakery products (Xu et al , ; Chaijan & Panpipat, ). The over‐salted albumen (egg white) is usually discarded because of its heavy salty taste (Chaijan & Panpipat, ).…”

“…Only coagulated salted yolk can be sold for some bakery products (Xu et al , ; Chaijan & Panpipat, ). The over‐salted albumen (egg white) is usually discarded because of its heavy salty taste (Chaijan & Panpipat, ). Thus, an effective pH‐shift process for recovery of albumen protein together with salt removal from over‐salted albumen was developed (Chaijan & Panpipat, ).…”

“…The over‐salted albumen (egg white) is usually discarded because of its heavy salty taste (Chaijan & Panpipat, ). Thus, an effective pH‐shift process for recovery of albumen protein together with salt removal from over‐salted albumen was developed (Chaijan & Panpipat, ). However, prolonged salting during salted egg production with severe pH adjustment during protein recovery can cause quality changes in the egg components.…”