Abstract
The coagulations of soft-shell turtle egg white at high pressure or at high temperature were investigated and compared to chicken egg white. Unlike chicken egg white, no coagulation of soft-shell turtle egg white was observed after high-pressure processing (HPP; 200–600 MPa) or heating treatment (75°C). Basic amino acids, histidine, lysine, and arginine were present at higher percentages in soft-shell turtle egg white proteins than in chicken egg white proteins. Sodium dodecyl sulfate/polyacrylamide gel electrophoresis showed that the intensities of soft-shell turtle egg white components were balanced, there were more components with high molecular mass in soft-shell turtle egg white, and that aggregates formed in both soft-shell turtle egg white and chicken egg white. This work revealed some differences in soft-shell turtle egg white compositions. The low protein content in egg white was responsible for the non-coagulation of soft-shell turtle egg white in response to high pressure or temperature.
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