Effects of Drying Methods and Physico-chemical Factors on Functional Properties of Quail Egg-white Protein Powder

This study aimed explore the effects of three different drying methods including vacuum and heating drying,vacuum freeze drying and hot air drying and physico-chemical factors on the functional properties of quail egg-white protein. The results showed that the viscosity of vacuum freeze dryied quail egg-white protein is 54mPa·s,the emulsification is 8 ml/g,and the water holding capacity is 2.03 g/g; By vacuum and heating drying,the vicosity of the dried quail egg-white protein is 62mPa·s,the emulsification is 6 ml/g,and the water holding 0.57 g/g; And the vicosity of the hot air dried quail egg-white protein is 64mPa·s,the emulsification is 4 ml/g,and the water capacity is 0.56 g/g. The emulsification of vacuum freeze dryied quail egg white has a sharp increase when its concentration is lower than 6%,and is the highest when pH value is at the isoelectric point 4.5. Besides,when the concentration of NaCl increases from 2% to 12%,the emulsification decreases. The water holding capacity of vacuum and heating dried quail egg white increases with the temperature rising,is higher at a proper concentration of NaCl,and is the smallest when pH value is at isoelectric point.