HEAT COAGULATION GEL STRENGTH REGULATING AGENT FOR EGG WHITE PROTEIN

摘要

[Problem] The purpose of the present invention is to provide a technology that enables control for increasing or decreasing the heat coagulation gel strength of egg white protein, and that has little effect on taste. [Solution] This heat coagulation gel strength regulating agent for egg white protein contains a protein deamidase and can control the increase or decrease of the heat coagulation gel strength of egg white protein.