Improving Emulsifying Properties of Egg White Protein by Partial Hydrolysis Combined with Heat Treatment

Autor: sup>Hajime Hatta, sup>Yu Wang, sup>Yasumi Horimoto, sup>Francoise Nau

Publikováno v: Advance Journal of Food Science and Technology
Advance Journal of Food Science and Technology, 2018, 14 (2), pp.50-55. ⟨10.19026/ajfst.14.5831⟩
Advance Journal of Food Science and Technology 2 (14), 50-55. (2018)

The present study investigated proteolysis combined with heat treatment to make hen Egg White (EW) an efficient emulsifier. EW was hydrolyzed by protease (Thermoase®) at various Enzyme Concentrations (EC) (w/w, 0.1%, 0.2%, 0.4%, 0.8%), followed by h

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https://hal.archives-ouvertes.fr/hal-01797878/document