Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken.

Physicochemical and functional properties of freeze-dried egg powders (egg
white, egg yolk, and whole egg) from Japanese quail and white Leghorn
chicken were studied comparatively. All egg powders had protein content in
the range of 91.13–97.03 g/100 g powder. The quail egg powder had higher
mineral and essential amino acid contents, but lower fat content as compared
to chicken egg powders (P < 0.05). Moreover, egg white powder from both
quail and chicken presented higher total amino acids content than corresponding
whole egg and egg yolk powders, respectively. Fourier transform
infrared spectroscopic study revealed that β-sheet is the major secondary
structure of all egg powders. Based on differential scanning calorimetry analysis,
quail egg powders showed slightly lower denaturation temperatures
than corresponding chicken egg powders (P < 0.05). Sodium dodecyl sulfate–
polyacrylamide gel electrophoresis study showed the slight difference
in protein patterns of corresponding quail and chicken egg powders. The quail
egg powders presented higher protein solubility than corresponding chicken
egg powders at all pH tested. Furthermore, quail egg powders exhibited
higher emulsion activity index and emulsion stability index with higher foam
expansion and stability than the corresponding chicken egg powders.
Therefore, Japanese quail egg powders could be used as an alternative to
white Leghorn chicken egg in the preparation of foods and diets that require
high protein content with positive health benefits.