Study on foaming properties improvement of whole egg powder by enzymes modification

In order to improve foaming properties of whole egg powder, the technology was improved by hydrolyzing liquid whole egg with neutral protease. Regression models were established by responsive surface method and validity of the model was authenticated. The hydrolysis temperature, neutral protease content and hydrolysis time on foaming properties of whole egg powder were studied. We compared microstructure and SDS-PAGE of whole egg powder and enzyme modified whole egg powder. The results showed that the best condition was as follows:hydrolysis temperature 42℃, neutral protease content 1120u/g, hydrolysis time 90min. Compared with the tradtional process, FA of whole egg powder increased from 62.96% to 77.36%, FS increased from 20.67% to 37.54%.