The Use of Enzymes in Egg Processing - Biocatalysts · Revision 10: 2015-07-01 2 Biocatalysts'...
-
Upload
phungkhuong -
Category
Documents
-
view
227 -
download
2
Transcript of The Use of Enzymes in Egg Processing - Biocatalysts · Revision 10: 2015-07-01 2 Biocatalysts'...
![Page 1: The Use of Enzymes in Egg Processing - Biocatalysts · Revision 10: 2015-07-01 2 Biocatalysts' Range of Enzymes for Egg Processing Improve foaming properties of egg white by removing](https://reader031.fdocuments.net/reader031/viewer/2022020114/5af050107f8b9a572b8f3111/html5/thumbnails/1.jpg)
Revision 10: 2015-07-01 1
The Use of Enzymes in Egg Processing
Egg Processing Overview
![Page 2: The Use of Enzymes in Egg Processing - Biocatalysts · Revision 10: 2015-07-01 2 Biocatalysts' Range of Enzymes for Egg Processing Improve foaming properties of egg white by removing](https://reader031.fdocuments.net/reader031/viewer/2022020114/5af050107f8b9a572b8f3111/html5/thumbnails/2.jpg)
Revision 10: 2015-07-01 2
Biocatalysts' Range of Enzymes for Egg Processing
Improve foaming properties of egg white by removing contaminating yolk lipids with Lipomod™ 34P
![Page 3: The Use of Enzymes in Egg Processing - Biocatalysts · Revision 10: 2015-07-01 2 Biocatalysts' Range of Enzymes for Egg Processing Improve foaming properties of egg white by removing](https://reader031.fdocuments.net/reader031/viewer/2022020114/5af050107f8b9a572b8f3111/html5/thumbnails/3.jpg)
Revision 10: 2015-07-01 3
0
100
200
300
400
500
600
700
800
900
1000
Egg white+ 0.1%
Yolk (nonenzyme)
Egg white+ 0.1%
Yolk (20mgL034P /kgegg white)
Egg white+ 1% Yolk
(nonenzyme)
Egg white+ 1% Yolk
(30mgL034P /kgegg white)
Egg white+ 5% Yolk
(nonenzyme)
Egg white+ 5% Yolk
(30mgL034P /kgegg white)
Foam
He
igh
t (m
ls)
0
20
40
60
80
100
20 30 40 50 60 70Re
lati
ve a
ctiv
ity
(%)
Temperature
0
20
40
60
80
100
3 4 5 6 7 8 9
Re
lati
ve a
ctiv
ity
(%)
pH
![Page 4: The Use of Enzymes in Egg Processing - Biocatalysts · Revision 10: 2015-07-01 2 Biocatalysts' Range of Enzymes for Egg Processing Improve foaming properties of egg white by removing](https://reader031.fdocuments.net/reader031/viewer/2022020114/5af050107f8b9a572b8f3111/html5/thumbnails/4.jpg)
Revision 10: 2015-07-01 4
Improve foaming properties of egg white by modifying protein with Promod™ 194SP
0
5
10
15
20
25
30
35
40
45
2 hours 3 hours 4 hours
% in
cre
ase
in f
oam
he
igh
t co
mp
are
d w
ith
co
ntr
ol
1% P194SP
2% P194SP
4% P194SP
0
20
40
60
80
100
20 30 40 50 60 70
Re
lati
ve a
ctiv
ity
(%)
Temperature
![Page 5: The Use of Enzymes in Egg Processing - Biocatalysts · Revision 10: 2015-07-01 2 Biocatalysts' Range of Enzymes for Egg Processing Improve foaming properties of egg white by removing](https://reader031.fdocuments.net/reader031/viewer/2022020114/5af050107f8b9a572b8f3111/html5/thumbnails/5.jpg)
Revision 10: 2015-07-01 5
Preventing microbial spoilage using peroxide and Catalase 929L
0
20
40
60
80
100
2 4 6 8 10 12
Re
lati
ve a
ctiv
ity
(%)
pH
![Page 6: The Use of Enzymes in Egg Processing - Biocatalysts · Revision 10: 2015-07-01 2 Biocatalysts' Range of Enzymes for Egg Processing Improve foaming properties of egg white by removing](https://reader031.fdocuments.net/reader031/viewer/2022020114/5af050107f8b9a572b8f3111/html5/thumbnails/6.jpg)
Revision 10: 2015-07-01 6
Prevent browning by removing sugar with Glucose Oxidase 789L
Flavorpro™ 786P for the production of egg white hydrolysates
![Page 7: The Use of Enzymes in Egg Processing - Biocatalysts · Revision 10: 2015-07-01 2 Biocatalysts' Range of Enzymes for Egg Processing Improve foaming properties of egg white by removing](https://reader031.fdocuments.net/reader031/viewer/2022020114/5af050107f8b9a572b8f3111/html5/thumbnails/7.jpg)
Revision 10: 2015-07-01 7
Common Problems Encountered in Egg Processing
Contact Us
Biocatalysts Ltd
www.biocatalysts.com