Pickling time and electrodialysis affects functional properties of salted duck egg white

Salted duck egg was prepared by coating fresh duck egg with laterite and so dium chloride. The effects of different lengths of pickling time and electr odialysis desalination on foaming, emulsifying and gelation properties of s alted duck egg white (SDEW) were investigated. The pH was decreased from 9. 3 to 7.1, zeta potential was decreased from -48.3 to -26.4 (mV), NaCl conte nt increased from 0.49% to 7.32% and surface hydrophobicity increased from 177 to 372 (So/100 mg protein) after pickling for 8 weeks. After electrodia lysis desalination treatment, the pH of SDEW was slightly increased and zet a potential was decreased however, the NaCl content was reduced by 95% and surface hydrophobicity decreased by 30as, the SDS-PAGE pattern showed the s ame distribution of protein molecules. Electrodialysis desalination treatme nt did not affect emulsifying properties. The foamability and foam stabilit y of SDEW decreased with increasing pickling time, but increased with elect rodialysis desalination treatment. The gel strength of SDEW decreased with pickling time, but decreased sharply after electrodialysis desalination tre atment.