| 摘要 |
PURPOSE:To obtain an egg white hydrolyzate without bitterness, by treating egg white liquid with protease, ultrafiltering the resultant crude egg white hydrolyzate through a specific filtration membrane and collecting the resultant ultrafiltrate. CONSTITUTION:Egg while liquid is treated with protease to give crude egg white hydrolyzate, which is then ultrafiltered through an ultrafiltration membrane giving about 8,000-20,000 fractionated molecular weight. The resultant ultrafiltrate is then collected to afford the aimed hydrolyzate. The amount of the proteolytic enzyme to be added is suitably 0.1-6% based on the egg white liquid depending on the kind of the enzyme to be used. Preferably, the temperature of the protease treatment is 45-55 deg.C, and the treating time is 2-10hr. The egg white liquid to be used may be raw egg white liquid obtained by breaking hens'eggs, etc., and separating the egg yolk or thawing frozen egg white or dissolving dried egg white in water, etc. If the amount of the egg yolk mixed in the egg white liquid is large, the ultrafiltration carried out later is not readily carried out by the influence of phospholipid, etc., contained in the egg yolk. Therefore, egg white liquid containing little egg yolk mixed therein is preferably used. |
