# A New Approach for the Utilization of Technical Egg Albumen Based on Acid-Thermal Coagulation
## 3. Results  
### Raw Materials Characterization  
The proximate composition of both used batches of technical protein is presented in Figure 1. The main component of technical protein is water. Protein and ash contents were similar in both samples and quantitatively similar to technical albumen. The fat content found is high and uncharacteristic for egg whites. The amount of fat differed significantly between the two samples, 5.3% in TA1 and 7.2% in TA2 (\(p\leq 0.05\)). The protein separation and identification by SDS-PAGE showed that the protein profile of the TAare presented all of the proteins found in egg white (Figure 2). For example, we determined the presence of Ovotransferin with 77.7 kDa molecular weight, Ovoglobulin 49 kDa, Ovoalbumin 45 kDa, and Lysozyme 14.3 kDa. In the protein profile of the technical albumen, proteins like g-livetin--203 kDa, Apovitellin 3 + 4--110 kDa, Apovitellin Vb--93 kDa, Apovitellin V--85 kDa, Apovitellin IV--68 kDa, \(\alpha\)-livetin 55 kDa and Apovitellin 8-31 kDa were also identified. No significant difference (\(p\geq 0.05\)) was established between both batches of technical albumen. The amino acid composition of the two batches in Table 2 presents that all essential amino acids are found in both batches of technical albumen. Similar to the protein profile, the amino acid composition is identical in both batches of technical albumen. Figure 1: Proximate composition of the technical albumen—batch 1 (TA1) and 2 (TA2). Figure 2: SDS-PAGE gel technical albumen—batch 1 (TA1) and 2 (TA2) and commercial egg white. The physicochemical analysis of the two batches of TA found that the pH values ranged from 7.7 to 7.9 (Table 3). Such values are completely characteristic of egg white, which is why it is considered the most alkaline biological fluid [32]. The evaluation of the instrumental color characteristics of the two batches of the technical egg white finds a significant difference (\(p\leq 0.05\)). The lightness of the color (L*), yellowness (b*), saturation index (C), and hue angle (h) was greater in the first batch (TA1), while only the redness of the color (a*) was higher in the second batch (TA2). No significant differences (\(p\geq 0.05\)) were found while comparing the total plate count (TPC) of both batches of technical album (Table 4). Meanwhile, the count of coliforms and representatives of the _Enterobacteriaceae_ family was greater in the second batch (TA2). In both batches, there was no presence of _Salmonella_ spp. \begin{table}
\begin{tabular}{c c c c} \hline
**CFU/g** & **TA1** & **TA2** & \(p\)**-Value** \\ \hline TPC & 6.90 \({}^{\text{a}}\)\(\pm\) 0.06 & 7.13 \({}^{\text{a}}\)\(\pm\) 0.20 & 0.129065 \\ Coliforms & 4.70 \({}^{\text{b}}\)\(\pm\) 0.16 & 5.35 \({}^{\text{a}}\)\(\pm\) 0.30 & 0.029619 \\ _Enterobacteriaceae_ & 20 \({}^{\text{b}}\) & 60 \({}^{\text{a}}\) & 0.003448 \\ _Salmonella_ spp. & N.F. & N.F. & - \\ \hline \end{tabular} Results are presented as means \(\pm\) SEM; superscripts indicate significant (\(p\leq 0.05\)) differences between both batches of technical album for each parameter separately. N.F—Not Found.  
\end{table} 
Table 4: Microbiological status of the technical album.