Conditions for enzymatic hydrolysis of egg white proteins

摘要

The study on condition for enzymic hydrolysis of in egg white proteins using a dual quadratic rotary, orthogonal and regressive design shows that the optimum temperature was 68.5℃, and the optimum pH is 8.21 at the substrate concentration of 5.5%. Mathematic model has been established to reveal the relationship between enzyme concentration and hydrolytic time with respect to the same NR.