Cold-set gels from fresh duck egg white for probiotic delivery and application in mayonnaise.

ABSTRACT: Surplus fresh duck egg white (DEW) is a poultry by-product that is often discarded due to off-flavor and instability. Therefore, DEW was used in this study to develop cold-set protein gels as protein-rich edible matrices for probiotic delivery in mayonnaise. DEW mixtures (45 %, w/w) were adjusted to pH 11.0, preheated at 60-80 °C for 30 min, cooled, and readjusted to pH 9.0 to produce soluble protein aggregate dispersions. Preheating at 70 °C (SA70) yielded aggregates with the highest surface hydrophobicity and most uniform particle size distribution, which favored gelation. Gels were formed by glucono-δ-lactone (GDL)-induced acidification (0.50-1.00 %) at 4 °C, and higher GDL concentrations significantly increased gel hardness (P < 0.05). SA70 + 1.00 % GDL yielded the greatest hardness bu

SUBMITTER: Liu YC 

PROVIDER: S-EPMC12689204 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature