Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier Property

摘要

Duck egg white is a Thai dessert manufacturing by-product that is mostly used in animal feed. We studied the film-forming ability and water-vapor barrier property of duck egg-white protein. We investigated the effects of egg freshness, egg-white solu-tion pH, and concentration of plasticizers on edible film properties. The results showed that egg white from fresh duck eggs kept at 28° ± 3°C for no longer than 4 days formed edible film when pH was adjusted to 10.5 and 50% (wt/wt of egg protein) sorbitol was added as a plasticizer. The film was clear, transparent, and smooth, and proved to be a good water-vapor barrier, with a water-vapor permeability (WVP) of 0.098 (g mm)/(m~2. h . mmHg). Increasing the pH to 11.25 increased the WVP of the film.