Abstract
ABSTRACT In this study, the functionality of liquid egg albumin pre-treated by protease was investigated to evaluate the storage stability mechanisms for field of gastronomy and gastronomist. This study aims to improve the physicochemical and functional properties such as relative whipping capacity (RWC), foam stability, color, pH, and turbidity by protease (0-control, 0.5, 1.0, and 1.5%-v/v). The protease enhanced RWC comparing to the untreated on day-0 and 27, while the control group showed lower RWC and higher values in 1% and 1.5% treatments. The effect of protease was more clearly apparent on turbidity with significantly decrease during storage (p < .05). The turbidity values ranged from 0.74 to –0.31. A considerable decrease was observed in color values of treated samples on day 27, while the best treatment was 1.0% in foam stability and 1.5% in RWC. Protease could be used in modified albumin to improve techno-functional characteristics of bakery products.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
