ArticleFrontiers in nutrition2022
Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Antihypertensive Peptides and Hydrolysates Derived from Plant Proteins and Their Bioavailability.Foods (Basel, Switzerland) · 2026Review
- Extraction, purification and antioxidant activity of flavonoids fromFrontiers in bioengineering and biotechnology · 2025Article
- Characterization and preparation of food-derived peptides on improving osteoporosis: A review.Food chemistry: X · 2024Article
- Physicochemical and Antioxidative Properties of Protein Hydrolysates from Residual Goat Placenta Extract by Two Different Methods.Foods (Basel, Switzerland) · 2024Article
- Enzymatic Preparation and Processing Properties of DPP-IV Inhibitory Peptides Derived from Wheat Gluten: Effects of Pretreatment Methods and Protease Types.Foods (Basel, Switzerland) · 2024Article
- Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review.Foods (Basel, Switzerland) · 2023Review
- Yellow Field Pea Protein (Foods (Basel, Switzerland) · 2023Review
- The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg.Molecules (Basel, Switzerland) · 2023Review
- High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
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Abstract
Salted duck egg white contains many kinds of high quality protein, but it is often discarded as food factory waste because of high salinity and other reasons. The discarded salted duck egg white not only causes a waste of resources, but also causes environmental pollution. Using salted duck egg white as raw material, this study was completed to investigate the effects of three drying methods including freeze drying, vacuum drying, and spray drying on physicochemical and nutritional properties of protein powder from salted duck egg white. The results showed that the solubility, foaming and foaming stability, emulsification and emulsification stability of the protein peptide of salted duck egg white decreased to different degrees after drying. The scavenging rates of freeze-dried samples for superoxide anion, hydroxyl radical, and 1,1-Diphenyl-2-picrylhydrazyl (DPPH·) reached 48.76, 85.03, and 80.17%, respectively. Freeze drying had higher scavenging rates than vacuum drying and spray drying. The results of electron microscopy showed that freeze-drying had the least effect on the structure of protein peptide powder of salted duck egg white. The purpose of this experiment was to provide theoretical guidance and technical support for industrial drying of salted duck egg white protein solution.
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