Hydrolysis of Egg White Protein by Flavourzyme

Abstract:

Hydrolysis of egg white by Flavourzyme was determined by the orthogonal test. The optimum parameters were: temperature, 55 ℃; pH, 6.5; enzyme dosage, 6%; egg white concentration, 1∶5. With the condition, the residual protein rate and the degree of hydrolysis after 6 h were 27.68% and 38.75%, respectively, and the resulting hydrolysate primarily consisted of free amino acids and dipeptides.