Proteomic Analysis of the Differences in Heat-Induced Gel Properties of Egg White between Two Chinese Indigenous Duck Breeds

• DOI: 10.1021/acs.jafc.4c11765
• Publication Date: 2025-03-24T04:48:07Z
• Authors: Lei Wang; Fucheng Guo; Jiayuan Zhang; Yating Wang; Yanfa Sun; Yan Li; Qiong Wu
• Keywords: White (mutation)

The gel properties of egg white are important functional traits poultry eggs, yet limited research exists on the utilization whites from local Chinese duck breeds. This study systematically investigated properties, ultrastructure, and proteomics Putian Black Duck (PTEW) Liancheng White (LCEW). Results showed that PTEW gels exhibited superior texture (hardness, 20.6% higher than LCEW; gumminess, 11.3% higher; chewiness, 11.1% cohesiveness, 7.1% higher) water holding capacity (7.7% higher). In contrast, LCEW were lighter (9.6% PTEW) whiter (7.3% PTEW). Moreover, (78 °C) gelation occurred at a temperature (74 °C). demonstrated relative content ordered secondary structures (α-helix, 8.6%; β-sheet, 77.3%; 3.7% 6.2% those LCEW, respectively) hydrophobic interactions (56.8%, 9.4% LCEW), enhancing hardness stability. SEM imaging revealed denser, more uniform protein network in PTEW. Proteomic analysis identified key proteins, including ovalbumin, ovomucoid, ovalbumin-related Y, ovostatin, as primary contributors to differences. offers comprehensive "properties-structure-substance" understanding thermal differences between providing theoretical basis for utilizing native eggs.