Hydrolysis of Desalted Salt-pickled Duck Egg White
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Enzymatic hydrolysis of the salt-pickled duck egg whit with the desaltification rate up to 84.88% was investigated. Trypsin and flavourzyme were chosen as biocatalysts for the reaction. Reults showed that flavourzyme should be added after the trypsin-catalyzed hydrolysis of the salt-pickled duck egg whit had been carried out for 1 h. And the optimal substrate concentration, Trypsin dosage, flavourzyme enzymes, pH value and temperature were 5 %, 4000 U/g(sub), 700 U/g(sub), 8.5 and 50 ℃, respectively.
