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Effects of Two Pre-Treatment Methods on Functional Properties of Egg White Protein Hydrolysates Obtained by Pepsin

Author(s): Shuguo Sun | Tao Yang | Qinlu Lin | Meihu Ma | Feijun Luo | Junwen Liu

Journal: Advance Journal of Food Science and Technology
ISSN 2042-4868

Volume: 5;
Issue: 8;
Start page: 1043;
Date: 2013;
Original page

Keywords: Egg white protein hydrolysates | emulsifying activity | hydrolysis | microwave irradiation | water absorption ability

After Egg White Proteins (EWPs) were pre-treated by Conventional Heating (CH) Method and Microwave Irradiation (MWI), respectively, functional properties of protein hydrolysates from egg white hydrolyzed by pepsin was systemically investigated. The results indicated the maximum Degrees of Hydrolysis (DHs) of EWPs pre-treated by MWI could reach 19.81%, which was much more than that of EWPs pre-treated by CH. As the pH increased, the solubility of Egg White Protein Hydrolysates (EWPHs) gradually decreased, but the solubility of EWPHs originated from the proteins pre-treated by MWI was also significantly higher (p
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