the use of enzymes in egg processing - biocatalysts · revision 10: 2015-07-01 2 biocatalysts'...
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Revision 10: 2015-07-01 1
The Use of Enzymes in Egg Processing
Egg Processing Overview
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
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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
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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
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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
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Prevent browning by removing sugar with Glucose Oxidase 789L
Flavorpro™ 786P for the production of egg white hydrolysates
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Common Problems Encountered in Egg Processing
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