Research On The Technology Of High Performance Egg White Powder Prepared With Enzyme Method

Foamability, gelation are all important processing characteristics of egg white protein.use the way of enzymatic modification to improve the foamability and gelation of eggwhite protein. This paper study the technological conditions of using the method ofenzymatic modification to improve the foamability and gelation of egg white protein. aswell as sponging drying. The main contents are as follows:1.This paper study the technological conditions of complex enzyme in improving thefoamability of white eggs with the foaming power and foam stability as evaluatingindicator. Examined the enzyme quantity, enzymolysis time,enzymolysis temperature, pHimpact on the foaming properties of egg white proteins. On the basis, We find the mostfavorable enzymolysis technological conditions of the foamability of egg white proteinOrthogonal optimization: Enzyme hydrolysis temperature45℃,pH8,Enzymatic additionof20,000U, Enzymolysis time of150min. on this condition, we measured the Egg whiteprotein foaming power is137.0%,and the plain egg white protein foaming power is62.5%,which has increased by119.2%.Foam stability of egg white protein is118.5%, andthe plain egg white protein foaming stability is56.3%,which has increased by110.5%.2. we also study the technological conditions of glutamine transaminase in improvingthe gelation of egg white protein with the jelly strength as evaluating indicator. Examinedthe enzyme quantity, enzymolysis time, enzymolysis temperature, pH impact on the gelproperty of egg white proteins. On the basis,We find the most favorable enzymolysistechnological conditions of the foamability of egg white protein through Orthogonaloptimization: Enzyme hydrolysis temperature50℃,pH4,Enzyme addition of0.3g,Enzymatic hydrolysis time of90min. On this condition, we find the jelly strength of eggwhite protein is391.2g with the plain egg white protein’s jelly strength is only173,whichincreased by126%when compared with the plain egg white protein.3.we study the technological conditions of spray drying of protein powder with theprotein powder-moisture content as index，We find the most favorable conditions of spraydrying of protein powder through Orthogonal optimization: The entering air temperature is170℃,Feeding speed400mL·h-1,Egg white dry-matter content is12%, protein powdermoisture content is7.62%.