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

Physicochemical and functional properties of freeze-dried egg powders (egg white, egg yolk, and whole egg) from Japanese quail and white Leghorn chicken were studied comparatively. All egg powders had protein content in the range of 91.13–97.03 g/100 g powder. The quail egg powder had higher mineral and essential amino acid contents, but lower fat content as compared to chicken egg powders (P < 0.05). Moreover, egg white powder from both quail and chicken presented higher total amino acids content than corresponding whole egg and egg yolk powders, respectively. Fourier transform infrared spectroscopic study revealed that β-sheet is the major secondary structure of all egg powders. Based on differential scanning calorimetry analysis, quail egg powders showed slightly lower denaturation temperatures than corresponding chicken egg powders (P < 0.05). Sodium dodecyl sulfate–polyacrylamide gel electrophoresis study showed the slight difference in protein patterns of corresponding quail and chicken egg powders. The quail egg powders presented higher protein solubility than corresponding chicken egg powders at all pH tested. Furthermore, quail egg powders exhibited higher emulsion activity index and emulsion stability index with higher foam expansion and stability than the corresponding chicken egg powders. Therefore, Japanese quail egg powders could be used as an alternative to white Leghorn chicken egg in the preparation of foods and diets that require high protein content with positive health benefits.