The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage

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