Valorization of Desalted Duck Egg White through Enzymatic Hydrolysis: Gastric Digestion Behavior and Antioxidant Responses
Issued Date
2026-04-01
Resource Type
eISSN
27740226
Scopus ID
2-s2.0-105036864974
Journal Title
Trends in Sciences
Volume
23
Issue
7
Rights Holder(s)
SCOPUS
Bibliographic Citation
Trends in Sciences Vol.23 No.7 (2026)
Suggested Citation
Jiamyangyuen S., Tosuk N., Numthuam S., Sringarm C., Winuprasith T., Rungchang S. Valorization of Desalted Duck Egg White through Enzymatic Hydrolysis: Gastric Digestion Behavior and Antioxidant Responses. Trends in Sciences Vol.23 No.7 (2026). doi:10.48048/tis.2026.12767 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/116514
Title
Valorization of Desalted Duck Egg White through Enzymatic Hydrolysis: Gastric Digestion Behavior and Antioxidant Responses
Corresponding Author(s)
Other Contributor(s)
Abstract
This study investigated the gastric-phase digestion behavior and antioxidant responses of enzymatic protein hydrolysates produced from desalted duck egg white (DS-DEW) and evaluated their potential for value-added food ingredient development. Duck egg white proteins were subjected to enzymatic hydrolysis, and a modified INFOGEST static in vitro digestion model focusing exclusively on the gastric phase was applied to native duck egg white (DEW), desalted duck egg white (DS-DEW), duck egg white hydrolysate (DEWH), desalted duck egg white hydrolysate (DS-DEWH), and commercial egg white powder (EWP). Proteolysis during digestion was assessed by acid consumption kinetics, while free amino acid (FAA) release and antioxidant responses were evaluated using HPLC, DPPH radical-scavenging, and ferric-reducing antioxidant power (FRAP) assays. Native and non-hydrolyzed samples (DEW, DS-DEW, and EWP) exhibited high acid uptake during gastric digestion (90%-95%), whereas pre-hydrolyzed samples (DEWH and DS-DEWH) showed markedly lower acid consumption (< 20%), reflecting extensive peptide bond cleavage prior to gastric digestion rather than reduced digestibility. DS-DEWH exhibited the highest absolute FAA content after digestion (303.25 ± 4.38 mg/g), approximately 22-fold higher than EWP, indicating greater availability of hydrolysis products under acidic, pepsin-driven conditions. Antioxidant evaluation using chemical assays showed that DS-DEWH displayed significantly higher DPPH radical-scavenging activity (42.67%) and FRAP values (3.71 ± 0.69 µmol TE/g) than DEW and DS-DEW (p < 0.05). Due to analytical constraints, EWP was excluded from antioxidant assays. Overall, enzymatic hydrolysis altered gastric-phase digestion behavior and enhanced free amino acid availability and antioxidant responses of desalted duck egg white at the chemical-assay level, supporting its valorization as a sustainable food protein ingredient.