Research on the Desalination Salted Duck Egg White and Antioxidant Activity by Salt-Tolerant Bacterium Fermentation

Abstract:

The high content of salt in the salted duck egg white restricts its development，the utilization of salted duck egg white is very important，microbial fermentation desalination and its characteristics were studied in this paper. At first，Staphylococcus equorum，a salt-tolerant bacterium，was screened from Jinhua ham，which coulddestroy the structure of duck egg white during the growth of the microorganism，reduce the viscosity，and the release of water took away salt after 48 h fermentation. The results showed that，the content of salt in the precipitate was reduced to about 3%after centrifugation，Theantioxidant activity effectsof products from different ultrafiltration membrane，such as DPPH radical scavenging activity，reducing ability，Fe2+ chelating ability and inhibiting lipid peroxidation，were negatively correlated with their molecular weights，and the product with molecular weight less than 3KDa showed the strongest antioxidant activity.