Heat resistance egg white protein and its manufacturing method

摘要

NEW MATERIAL:A heat-resistant albumen protein resistant to thermal coagulation and precipitation even by heating at 121 deg.C for =30 min in the form of an aqueous solution having a protein concentration of 5wt.% and a salt concentration of 1wt.%. USE:Raw material for cosmetics, pharmaceuticals, foods, etc. PREPARATION:The objective heat-resistant albumen protein can be produced e.g. by diluting raw albumen with 0.5-3pts. (based on 1pt. of the albumen) of a 0.075N aqueous solution of sodium hydroxide to adjust the pH of the albumen liquid to =10, heating the mixture at 85 deg.C for 30 min under stirring, cooling the heat-treated product, passing the liquid through a strainer of 100 mesh to remove insoluble materials, adjusting the albumen liquid to pH7.0 with 10% aqueous solution of HCl and drying the obtained mixture e.g. by spray-drying.