Physicochemical studies and electrophoretic profile of freeze-dried quail eggs

Abstract

The aim of the research is a comparative physicochemical and electrophoretic analysis of lyophilized egg white (albumen), egg yolk and whole egg (mélange) from quail eggs, obtained by processing at three different freezing temperatures before lyophilization. The conditions of freezing and the parameters of lyophilization, in which products with the best physicochemical properties are obtained, have been established. The protein content varies from 87.76% (egg white) to 31.09% (yolk), and the amount of lipids is 0.21% and 52.94%, respectively. All egg powders have low residual moisture – from 1.92% to 3.49%. The content of essential amino acids is significantly higher in the lyophilized egg white - 44.07g/100g than in the lyophilized yolk - 16.29g/100g. The results of the electrophoretic analysis (SDS–PAGE) showed a reliable match in the protein profile of the raw and freeze-dried quail eggs. Therefore, the proteins in the egg white and yolk remain unchanged after freeze-drying. This technology is a suitable approach for the utilization of unrealized quail eggs while preserving the composition, nutritional value and beneficial biological qualities. In addition to the functional advantages, freeze-dried egg powders are convenient to transport and have a significantly extended shelf life.