The egg white protein is the best food of high quality protein, but its heat is easy to coagulation, viscosity and other properties, limiting its application in food processing. Proteolysis can improve the functional properties of eggs, egg white protein and egg white protein hydrolyzate, egg white

egg white protein in food is the most ideal high quality proteins, but because of its extreme heat to freezing, nature, such as high viscosity, limiting its application in the food processor. Use egg protease hydrolysis can improve the egg white protein function, and egg white protein hydrolysate ha

The egg white protein is in food the most ideal high quality protein, but because it is heated easily to coagulate, the viscosity in a big way and so on the nature, has limited it in the food processing application.May improve the egg egg white protein using the protein enzyme hydrolysis the functio

Egg white protein is the best quality of protein in the food, but because of its heat coagulation, properties such as viscosity, limit its application in food processing. Hydrolysis can improve the functional properties of egg and egg white protein and hydrolysate of egg white proteins with egg whit

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