Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment

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.