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EFFECTS OF PROTEOLYTIC ENZYMES ON THE FUNCTIONALITY OF CHICKEN EGG ALBUMEN

✍ Scribed by L. P. GRUNDEN; D. V. VADEHRA; R. C. BAKER

Book ID
108800710
Publisher
Institute of Food Technologists
Year
1974
Tongue
English
Weight
379 KB
Volume
39
Category
Article
ISSN
0022-1147

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The effect of proteolytic enzyme preparations such as Proteopol PB (bacterial origin), ficin, and pancreatin on the thermostability of egg-white proteins during pasteurization was investigated. Proteolytic activities of each enzyme were measured at three different doses which were calculated by the