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The allergenicity of ovomucoid and the effect of its elimination from hen's egg white

✍ Scribed by Yoshinori Mine; Jie Wei Zhang


Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
145 KB
Volume
81
Category
Article
ISSN
0022-5142

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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