Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

2014 ◽  
Vol 1 (1) ◽  
pp. 36 ◽  
Author(s):  
Siti Fatimah ◽  
Muji Rahayu ◽  
Siti Aminah
Keyword(s):  
Protein Level ◽  
Egg White ◽  
Special Treatment ◽  
Egg White Protein ◽  
Protein Levels ◽  
Duck Egg ◽  
Egg Period ◽  
Graph Presentation ◽  
And Control ◽  
The Impact

Background : Egg  is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures  will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method  : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result  : Protein level examination within duck white egg shows changes  in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion  : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.

Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein

2015 ◽  
Vol 96 ◽  
pp. 306-313 ◽  
Author(s):  
Bing Zhou ◽  
Min Zhang ◽  
Zhong-xiang Fang ◽  
Yaping Liu
Keyword(s):  
Egg White ◽  
Egg White Protein ◽  
Duck Egg

The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein

2015 ◽  
Vol 38 ◽  
pp. 42-48 ◽  
Author(s):  
Moritz Lassé ◽  
Santanu Deb-Choudhury ◽  
Stephen Haines ◽  
Nigel Larsen ◽  
Juliet A. Gerrard ◽  
...  
Keyword(s):  
Amino Acid ◽  
Salt Concentration ◽  
Egg White ◽  
Acid Modification ◽  
Egg White Protein ◽  
Amino Acid Modification ◽  
The Impact

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

2011 ◽  
Vol 17 (4) ◽  
pp. 343-349 ◽  
Author(s):  
P. Ganasen ◽  
S. Benjakul
Keyword(s):  
Negative Charge ◽  
Egg White ◽  
Alkaline Condition ◽  
Protein Aggregate ◽  
Egg White Protein ◽  
Egg White Proteins ◽  
Traditionally Prepared ◽  
Microscopic Studies ◽  
Duck Egg ◽  
The Stability

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.

A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders

2014 ◽  
Vol 32 (15) ◽  
pp. 1840-1847 ◽  
Author(s):  
Bing Zhou ◽  
Min Zhang ◽  
Zhongxiang Fang ◽  
Yaping Liu
Keyword(s):  
Freeze Drying ◽  
Egg White ◽  
Vacuum Drying ◽  
Egg White Protein ◽  
Microwave Vacuum Drying ◽  
Duck Egg

scholarly journals Dietary egg-white protein increases body protein mass and reduces body fat mass through an acceleration of hepaticβ-oxidation in rats

2017 ◽  
Vol 118 (6) ◽  
pp. 423-430 ◽  
Author(s):  
Ryosuke Matsuoka ◽  
Bungo Shirouchi ◽  
Minami Umegatani ◽  
Meguri Fukuda ◽  
Ayano Muto ◽  
...  
Keyword(s):  
Body Fat ◽  
Fat Mass ◽  
Egg White ◽  
Abdominal Fat ◽  
Male Rats ◽  
Body Fat Mass ◽  
Body Protein ◽  
Egg White Protein ◽  
Protein Mass ◽  
Protein Levels

AbstractEgg-white protein (EWP) is known to reduce lymphatic TAG transport in rats. In this study, we investigated the effects of dietary EWP on body fat mass. Male rats, 4 weeks old, were fed diets containing either 20 % EWP or casein for 28 d. Carcass protein levels and gastrocnemius leg muscle weights in the EWP group were significantly higher than those in the casein group. In addition, carcass TAG levels and abdominal fat weights in the EWP group were significantly lower than those in the casein group; adipocyte size in abdominal fat in the EWP group was smaller than that in the casein group. To identify the involvement of dietary fat levels in the rats, one of two fat levels (5 or 10 %) was added to their diet along with the different protein sources (EWP and casein). Abdominal fat weight and serum and hepatic TAG levels were significantly lower in the EWP group than in the casein group. Moreover, significantly higher values of enzymatic activity related toβ-oxidation in the liver were observed in the EWP group compared with the casein group. Finally, abdominal fat weight reduction in the EWP group with the 10 % fat diet was lower than that in the EWP group with the 5 % fat diet. In conclusion, our results indicate that, in addition to the inhibition of dietary TAG absorption reported previously, dietary EWP reduces body fat mass in rats through an increase of body protein mass and the acceleration ofβ-oxidation in the liver.

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