Development of Japanese Quail (Coturnix japonica) Egg Albumin Powder Using Spray Drying

Abstract

The objectives of this project was to study the various physicochemical and functional properties of japansese quail egg albumin powder and optimize the spray drying conditions in developing egg albumin powder by using response surface methodology. The results revealed that the protein content of egg albumin in Japanese quail egg was higher than that of hen egg as well as previous studies showed Japanese quail eggs had better functionality than hen egg. From results it can also be concluded that response surface model was sufficient to describe and predict powder characteristics in terms of moisture content (%db), foaming capacity (%), foaming stability (%), gel texture (N) and water holding capacity (%) with R2 of 0.9260, 0.9195, 0.9243, 0.9615 and 0.9911 respectively. Under the optimum condition of inlet air temperature 144℃, atomization pressure 900kPa and feed flow rate 0.9ml/ minute. the response variables the moisture content, foaming capacity, foaming stability, gel texture analysis and water holding capacity were predicted and validiated as 2.67 (%db), 50.81(%), 41.33(%), 2 (N) and 93.59 (%) respectively. Furthermore, physicochemical properties and functional properties of the optimally developed egg albumin powder were studied. It was concluded that the powder had high amount of protein and high functional properties with high whiteness