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EFFECTS OF SULPHYDRYL BLOCKING ON THE THINNING OF EGG WHITE

✍ Scribed by T. BEVERIDGE; S. NAKAI

Book ID
108800849
Publisher
Institute of Food Technologists
Year
1975
Tongue
English
Weight
670 KB
Volume
40
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