Structural and rheological characterization of liquid egg white modified with phospholipase A 2 enzyme
Abstract
The objective of this research was to evaluate the efficiency of phospholipase A2 (PLA) enzyme treatments (0.1%, 0.2%, and 0.3% by -v/v) on liquid egg white (LEW). The rheological behaviors and physico-functional characteristics such as foam capacity (FC), foam stability, turbidity, color parameters, and pH-values were evaluated during the 27 days at 4°C. The correlation coefficient (R2) were best fitted for the Herschel–Bulkley model in all LEW...
Paper Details
Title
Structural and rheological characterization of liquid egg white modified with phospholipase A 2 enzyme
Published Date
Mar 20, 2020
Volume
44
Issue
6
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