# A New Approach for the Utilization of Technical Egg Albumen Based on Acid-Thermal Coagulation
## 3. Results
### Characterization and Changes During Storage of Dried Technical Albumen Products
#### 3.3.2 Changes in Physicochemical Properties During Storage
\begin{table}
\begin{tabular}{c c c c c c} \hline
**mg/g Protein** & **CA** & **CADF** & **PA** & **PADF** & **\(p\)-Value** \\ \hline Aspartic acid & 74.34\({}^{\text{b}}\)\(\pm\) 0.52 & 109.65\({}^{\text{a}}\)\(\pm\) 2.02 & 51.46\({}^{\text{c}}\)\(\pm\) 0.51 & 38.78 \({}^{\text{a}}\)\(\pm\) 1.74 & 0.000295 \\ Serine & 48.00\({}^{\text{b}}\)\(\pm\) 0.66 & 68.04\({}^{\text{a}}\)\(\pm\) 1.72 & 29.74\({}^{\text{c}}\)\(\pm\) 0.88 & 33.70\({}^{\text{c}}\)\(\pm\) 1.41 & 0.00355 \\ Glutamic acid & 70.79\({}^{\text{a}}\)\(\pm\) 1.00 & 88.38\({}^{\text{a}}\)\(\pm\) 1.83 & 65.56 \({}^{\text{a}}\)\(\pm\) 0.72 & 70.34\({}^{\text{a}}\)\(\pm\) 1.26 & 0.183027 \\ Glycine & 30.19\({}^{\text{b}}\)\(\pm\) 0.99 & 34.98 \({}^{\text{a}}\)\(\pm\) 1.19 & 24.34\({}^{\text{c}}\)\(\pm\) 0.41 & 17.92\({}^{\text{d}}\)\(\pm\) 1.25 & 0.0073 \\ Histidine & 57.55\({}^{\text{a}}\)\(\pm\) 0.55 & 61.24\({}^{\text{a}}\)\(\pm\) 0.83 & 48.88 \({}^{\text{a}}\)\(\pm\) 1.22 & 47.02 \({}^{\text{a}}\)\(\pm\) 1.00 & 0.068277 \\ Arginine & 298.35\({}^{\text{a}}\)\(\pm\) 1.38 & 309.28\({}^{\text{a}}\)\(\pm\) 1.60 & 218.83\({}^{\text{a}}\)\(\pm\) 3.31 & 222.21 \({}^{\text{a}}\)\(\pm\) 0.24 & 0.018412 \\ Threonine & 63.99\({}^{\text{a}}\)\(\pm\) 2.16 & 78.63\({}^{\text{a}}\)\(\pm\) 2.43 & 41.64\({}^{\text{a}}\)\(\pm\) 1.22 & 52.77\({}^{\text{a}}\)\(\pm\) 1.15 & 0.063141 \\ Alanine & 154.59\({}^{\text{a}}\)\(\pm\) 3.63 & 212.98\({}^{\text{a}}\)\(\pm\) 4.59 & 121.46\({}^{\text{a}}\)\(\pm\) 2.66 & 135.03\({}^{\text{a}}\)\({}^{\text{a}}\)\(\pm\) 2.51 & 0.185893 \\ Proline & 79.51\({}^{\text{b}}\)\(\pm\) 1.31 & 98.50\({}^{\text{a}}\)\(\pm\) 2.26 & 59.70\({}^{\text{a}}\)\(\pm\) 1.86 & 44.13\({}^{\text{a}}\)\(\pm\) 1.56 & 0.03679 \\ Cysteine & 2.49\({}^{\text{a}}\)\(\pm\) 0.27 & 18.99\({}^{\text{a}}\)\(\pm\) 0.61 & 37.0\({}^{\text{a}}\)\(\pm\) 0.35 & 1.88\({}^{\text{a}}\)\(\pm\) 0.66 & 0.087418 \\ Tyrosine & 69.85\({}^{\text{a}}\)\(\pm\) 1.97 & 72.51\({}^{\text{a}}\)\(\pm\) 2.12 & 31.48\({}^{\text{a}}\)\(\pm\) 0.62 & 38.40\({}^{\text{a}}\)\(\pm\) 0.72 & 0.003063 \\ Valine & 31.31\({}^{\text{b}}\)\(\pm\) 0.89 & 46.36\({}^{\text{a}}\)\(\pm\) 1.59 & 26.28\({}^{\text{a}}\)\(\pm\) 0.83 & 21.03\({}^{\text{a}}\)\(\pm\) 0.24 & 0.014626 \\ Methionine & 30.88\({}^{\text{b}}\)\(\pm\) 1.08 & 38.90\({}^{\text{a}}\)\(\pm\) 1.47 & 19.57\({}^{\text{c}}\)\(\pm\) 0.70 & 23.14\({}^{\text{a}}\)\(\pm\) 1.25 & 0.009944 \\ Lysine & 14.038\({}^{\text{b}}\)\(\pm\) 2.53 & 185.54\({}^{\text{a}}\)\(\pm\) 3.51 & 82.18\({}^{\text{a}}\)\(\pm\) 1.44 & 93.25\({}^{\text{a}}\)\(\pm\) 1.00 & 0.04116 \\ Isoleucine & 27.67\({}^{\text{b}}\)\(\pm\) 0.90 & 42.11\({}^{\text{a}}\)\(\pm\) 1.55 & 22.03\({}^{\text{a}}\)\(\pm\) 0.37 & 19.34\({}^{\text{c}}\)\(\pm\) 0.42 & 0.00144 \\ Leucine & 34.21\({}^{\text{b}}\)\(\pm\) 1.33 & 63.87\({}^{\text{a}}\)\(\pm\) 2.22 & 20.61\({}^{\text{c}}\)\(\pm\) 0.64 & 16.74\({}^{\text{c}}\)\(\pm\) 0.26 & 0.001309 \\ Phenylalanine & 22.95\({}^{\text{b}}\)\(\pm\) 1.45 & 36.64\({}^{\text{a}}\)\(\pm\) 1.84 & 8.73\({}^{\text{c}}\)\(\pm\) 0.40 & 10.29\({}^{\text{c}}\)\(\pm\) 0.45 & 0.005354 \\ Tryptophan & 20.29\({}^{\text{a}}\)\(\pm\) 0.81 & 19.62\({}^{\text{a}}\)\(\pm\) 0.30 & 19.41\({}^{\text{a}}\)\(\pm\) 0.40 & 22.21\({}^{\text{a}}\)\(\pm\) 0.24 & 0.086523 \\ \hline \end{tabular}  
* Results are presented as means \(\pm\) SEM; superscripts indicate significant (\(p\leq 0.05\)) differences between the dried technical album products for each parameter separately.  
\end{table} 
Table 5: Aminoacidic profile of the dried egg products from technical album. highest values were recorded in the CA sample, correspondingly acidified with citric acid. The samples CADF and PADF, respectively, skimmed egg products acidified with citric and phosphoric acid, were statistically insignificantly different from each other (\(p\geq 0.05\)). The lowest value of color brightness L* (\(p\leq 0.05\)) was found in the FC sample obtained by acidifying the technical protein with phosphoric acid.