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PROTEOLYTIC ENZYMES AND THE FUNCTIONALITY OF CHICKEN EGG ALBUMEN

Joe M. Regenstein, L. P. GRUNDEN, R.C. Baker

Open publisher page 13 citations

Abstract

ABSTRACT Egg white was subjected to proteolysis by ficin, bromelin, papain, trypsin and protease; changes in functional properties were monitored. Many of the changes observed were due to the addition of enzyme rather than actual proteolysis (e.g., foam volume increase, foam stability decrease, and angel cake volume increase). The angel cake volume showed a further increase with proteolysis; however, off‐flavors were also noted. In experiments with ficin and bromelin, proteolysis by both enzymes decreased the coagulum strength while only ficin decreased the amount of noncoagulable protein.

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What this paper is about

ABSTRACT Egg white was subjected to proteolysis by ficin, bromelin, papain, trypsin and protease; changes in functional properties were monitored. Many of the changes observed were due to the addition of enzyme rather than actual proteolysis (e.g., foam volume increase, foam stability decrease, and angel cake volume increase). The angel cake volume showed a further increase with proteolysis; however, off‐flavors were also noted. In experiments with ficin and bromelin, proteolysis by both enzymes decreased the coagulum strength while only ficin decreased the amount of noncoagulable protein.

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OpenAlex reports 13 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

ABSTRACT Egg white was subjected to proteolysis by ficin, bromelin, papain, trypsin and protease; changes in functional properties were monitored. Many of the changes observed were due to the addition of enzyme rather than actual proteolysis (e.g., foam volume increase, foam stability decrease, and angel cake volume increase). The angel cake volume showed a further increase with proteolysis; however, off‐flavors were also noted. In experiments with ficin and bromelin, proteolysis by both enzymes decreased the coagulum strength while only ficin decreased the amount of noncoagulable protein.

Key concepts: Proteolysis, Papain, Trypsin, Protease, Chemistry, Enzyme, Proteolytic enzymes, Egg white

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