The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage

In this research, the impacts of various enzymes (phospholipase-A(2) (0.3% v/v), lipase (0.03% w/v), and protease (0.5% w/v)) on the physico-chemical and functional characteristics of the treated egg white protein (EWP) were determined. The pH, turbidity, colour (L*, a*, b*, and Delta E*), gas concentrations in the package, relative foaming capacity (RFC), and foaming stability were analysed during storage at 4 degrees C. The protease (1,000 +/- 60.82) and lipase (790 +/- 41.63) increased RFC values significantly (control: 616 +/- 36.05) on the initial day. The enzymes significantly decreased (P < 0.05) the turbidity values from 0.46 +/- 0.10 (control) to -0.30 +/- 0.05 (lipase) and -0.35 +/- 0.03 (protease), whereas it was increased by phospholipase-A(2) (0.53 +/- 0.06). This research points out the efficacy of the enzymes in improving functionality of EWP. In conclusion, treatment with protease enzyme provided the best RFC values at day 27. However, utilisation of protease led to decrease in L* and b* values.