DEGREE OF HYDROLYSIS AND SOLUBILITY FROM HYDROLYSED PROTEIN OF EGG WHITE

Authors

  • M. N. O. STABILE USP
  • R. BARUFFALDI

DOI:

https://doi.org/10.5380/cep.v6i2.15116

Keywords:

HIDROLISADO PROTÉICO - GRAU DE HIDRÓLISE, HIDROLISADO PROTÉICO - SOLUBILIDADE. PROTEIN HYDROLYSATE - HIDROLYSIS, PROTEIN HYDROLYSATE - SOLUBILITY.

Abstract

A protein hydrolysate was produced on pilot plant scale frem egg white using papain, tripsin and bacterial proteinase. The hydrolysis increased solubility of the egg white protein. The maximum rate of hydrolysis were observed after 180 minutes at 6.8% of GH. Free amino acids were observed from hydrolysis. The product shows good stability and was microbiologically safe.

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How to Cite

STABILE, M. N. O., & BARUFFALDI, R. (1988). DEGREE OF HYDROLYSIS AND SOLUBILITY FROM HYDROLYSED PROTEIN OF EGG WHITE. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 6(2). https://doi.org/10.5380/cep.v6i2.15116

Issue

Vol. 6 No. 2 (1988)

Section

Artigos

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