The physicochemical properties of Chinese soft-shell turtle egg were characterized for functional use in the food industry. The egg yolk of un-fertilized soft-shell turtle eggs was separated and fractionated into granules and plasma. Then, the egg yolk, albumen, granules, and plasma were freeze-dried for further analysis. Results showed that the Chinese soft-shell turtle egg typically comprised 50% egg yolk, 34% albumen, and 16% shell in average. The egg yolk composed of 61% granules and 39% plasma. The granules contained most of the protein, while the plasma contained most of the lipid in egg yolk. The albumen contained about 26% ash on a dry weight basis. Lysozyme was the major component in turtle egg albumen. The protein solubility of egg yolk, granules, and plasma was affected by the changes in pH, while that of albumen remains constant. The emulsifying and foaming properties increased when the concentration increased for all samples. Both the yolk and the albumen in turtle egg exhibited better functional properties than those in normal hen egg. These physicochemical and functional properties of Chinese soft-shell turtle egg are fundamental and essential for future study and food applications.
Food Research International – Elsevier
Published: Jul 1, 2016
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