Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin
The objective of this study was to isolate and characterize the microbiological and physicochemical qualities, and the protein and amino acid profiles of fermented chicken and duck egg ovalbumin (OVA). The OVA was fermented using lactic acid bacteria (LAB) Lactobacillus paracasei M104 taken from go...
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IPB University
2025-01-01
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| Series: | Tropical Animal Science Journal |
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| Online Access: | https://journal.ipb.ac.id/index.php/tasj/article/view/55046 |
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| author | Nurliyani M. Z. Abidin I. Kandarina |
| author_facet | Nurliyani M. Z. Abidin I. Kandarina |
| author_sort | Nurliyani |
| collection | DOAJ |
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The objective of this study was to isolate and characterize the microbiological and physicochemical qualities, and the protein and amino acid profiles of fermented chicken and duck egg ovalbumin (OVA). The OVA was fermented using lactic acid bacteria (LAB) Lactobacillus paracasei M104 taken from goat milk and yeast Kluyveromyces marxianus KFA9 obtained from kefir. The OVA and fermented OVA were characterized by analyzing its electrophoresis and spectral profile on FTIR, amino acid profile, and microbiological and physicochemical properties. The findings indicated that the chicken and duck OVA showed a molecular weight between 45-55 kDa. The amount of LAB in OVA before and after fermentation was not significantly different. However, the amount of yeast decreased after fermentation. The concentrations of soluble protein, total free amino acids, and alcohol in the fermented chicken OVA were higher than those in fermented duck OVA. The OVA of chicken and duck eggs showed a comparable pattern in specific bands within the FTIR spectrum. However, there were several different bands in the FTIR spectra between OVA and fermented OVA. Specific carbohydrate-containing bands were notably absent in the fermented OVA. After fermentation, the chicken OVA indicated an increase in all types of amino acid concentrations. Conversely, the amino acid concentrations were constant before and after fermentation in duck OVA. The changes in the secondary structure of protein may affect its functional characteristics, which needs further studies. It is expected that fermented OVA produced using local starters can be used as an ingredient in functional foods.
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| format | Article |
| id | doaj-art-f1293bae29624899ab3fa6d186eb78d8 |
| institution | Kabale University |
| issn | 2615-787X 2615-790X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | IPB University |
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| series | Tropical Animal Science Journal |
| spelling | doaj-art-f1293bae29624899ab3fa6d186eb78d82025-01-22T17:47:23ZengIPB UniversityTropical Animal Science Journal2615-787X2615-790X2025-01-0148110.5398/tasj.2025.48.1.45Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg OvalbuminNurliyani0M. Z. Abidin1I. Kandarina2Department of Animal Product Technology, Faculty of Animal Science, Universitas Gadjah MadaDepartment of Animal Product Technology, Faculty of Animal Science, Universitas Gadjah MadaDepartment of Biostatistics, Epidemiology, and Public Health, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada The objective of this study was to isolate and characterize the microbiological and physicochemical qualities, and the protein and amino acid profiles of fermented chicken and duck egg ovalbumin (OVA). The OVA was fermented using lactic acid bacteria (LAB) Lactobacillus paracasei M104 taken from goat milk and yeast Kluyveromyces marxianus KFA9 obtained from kefir. The OVA and fermented OVA were characterized by analyzing its electrophoresis and spectral profile on FTIR, amino acid profile, and microbiological and physicochemical properties. The findings indicated that the chicken and duck OVA showed a molecular weight between 45-55 kDa. The amount of LAB in OVA before and after fermentation was not significantly different. However, the amount of yeast decreased after fermentation. The concentrations of soluble protein, total free amino acids, and alcohol in the fermented chicken OVA were higher than those in fermented duck OVA. The OVA of chicken and duck eggs showed a comparable pattern in specific bands within the FTIR spectrum. However, there were several different bands in the FTIR spectra between OVA and fermented OVA. Specific carbohydrate-containing bands were notably absent in the fermented OVA. After fermentation, the chicken OVA indicated an increase in all types of amino acid concentrations. Conversely, the amino acid concentrations were constant before and after fermentation in duck OVA. The changes in the secondary structure of protein may affect its functional characteristics, which needs further studies. It is expected that fermented OVA produced using local starters can be used as an ingredient in functional foods. https://journal.ipb.ac.id/index.php/tasj/article/view/55046egg ovalbuminfermentationmicrobiological propertiesphysicochemical propertiesprotein profile |
| spellingShingle | Nurliyani M. Z. Abidin I. Kandarina Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin Tropical Animal Science Journal egg ovalbumin fermentation microbiological properties physicochemical properties protein profile |
| title | Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin |
| title_full | Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin |
| title_fullStr | Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin |
| title_full_unstemmed | Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin |
| title_short | Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin |
| title_sort | isolation and characterization of the microbiological and physicochemical qualities the protein and amino acid profiles of fermented chicken and duck egg ovalbumin |
| topic | egg ovalbumin fermentation microbiological properties physicochemical properties protein profile |
| url | https://journal.ipb.ac.id/index.php/tasj/article/view/55046 |
| work_keys_str_mv | AT nurliyani isolationandcharacterizationofthemicrobiologicalandphysicochemicalqualitiestheproteinandaminoacidprofilesoffermentedchickenandduckeggovalbumin AT mzabidin isolationandcharacterizationofthemicrobiologicalandphysicochemicalqualitiestheproteinandaminoacidprofilesoffermentedchickenandduckeggovalbumin AT ikandarina isolationandcharacterizationofthemicrobiologicalandphysicochemicalqualitiestheproteinandaminoacidprofilesoffermentedchickenandduckeggovalbumin |