| 摘要 |
PURPOSE:A thermally noncoagulable albumen solution is denatured in the protein included, endopeptidase is allowed to the product and heat treatment is effected to produce processed albumen which is clear, tasteless, odorless and viscous or gel. CONSTITUTION:A thermally noncoagulable albumen solution of 2-6wt% protein concentration is subjected to protein denaturation by heating at 80-140 deg.C for 5sec-1hr, then 0.1-3wt% of endopeptidase, based on the protein, e.g., originated from Streptomyces griseus is allowed to act on the product at 20-90 deg.C for 10sec-10hr so that the albumen solution may not become viscous (less than 300cp, when the viscosity is measured by means of a B-type viscometer at 25 deg.C with a rotor NO.2 at 60rpm). Finally, heat is applied again at 60-120 deg.C for 30sec-30min to give a viscous or gel albumen. |
