Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
To improve functional properties, 2 different types of egg albumen powder (high gel instant and ordinary) were hydrolyzed with four proteases (FPC, NPU, BAP and PSP) using different protease concentration (low, medium and high) at 50C for 1 h and subsequently polymerized by transglutaminase at 40C for 24 h. The enzymatic modified egg albumen was analyzed for foaming properties: foamability as %ove