| 摘要 |
PURPOSE:To obtain the titled substance capable of exhibiting improved foaming and emulsifying properties without causing clouding aggregation and opaque gel, by heating a liquid of egg white protein under given conditions of pH and electric conductivity. CONSTITUTION:A liquid of egg white protein is heat-treated under conditions of >=6.5pH or <=4.5pH and <=4ms/cm electric conductivity thereof at >=60 deg.C to give the aimed substance. Normally, the pH is preferably adjusted with hydrochloric acid or NaOH, and the liquid of the egg white protein is preferably diluted with deionized water to reduce the electric conductivity.
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