Affiliation:
1. Department of Food Processing, Canakkale Onsekiz Mart University, 017020-Canakkale, Turkey
2. Department of Food Engineering, Canakkale Onsekiz Mart University, 017020-Canakkale, Turkey
Abstract
Abstract
In this research, the impacts of various enzymes (phospholipase-A2 (0.3% v/v), lipase (0.03% w/v), and protease (0.5% w/v)) on the physico-chemical and functional characteristics of the treated egg white protein (EWP) were determined. The pH, turbidity, colour (L*, a*, b*, and ∆E*), gas concentrations in the package, relative foaming capacity (RFC), and foaming stability were analysed during storage at 4 °C. The protease (1,000 ± 60.82) and lipase (790 ± 41.63) increased RFC values significantly (control: 616 ± 36.05) on the initial day. The enzymes significantly decreased (P < 0.05) the turbidity values from 0.46 ± 0.10 (control) to –0.30 ± 0.05 (lipase) and –0.35 ± 0.03 (protease), whereas it was increased by phospholipase-A2 (0.53 ± 0.06). This research points out the efficacy of the enzymes in improving functionality of EWP. In conclusion, treatment with protease enzyme provided the best RFC values at day 27. However, utilisation of protease led to decrease in L* and b* values.
Funder
The Scientific and Technical Council of Turkey
Cited by
2 articles.
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