Science and Technology of Food Industry

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Research of flocculation and desalinization of salty egg white protein[J]. Science and Technology of Food Industry, 2012, (20): 203-205. DOI: 10.13386/j.issn1002-0306.2012.20.063
Citation: Research of flocculation and desalinization of salty egg white protein[J]. Science and Technology of Food Industry, 2012, (20): 203-205. DOI: 10.13386/j.issn1002-0306.2012.20.063
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Research of flocculation and desalinization of salty egg white protein

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  • The salty egg white was first diluted by appropriate amount of water, and then the protein in the solution was flocculated by chitosan, followed by the separation of the obtained salt aqueous solution.Many factors that affected the flocculation of egg white protein had been tested in the experiment, including the concentration of salty egg white and chitosan solution, pH value, temperature, then giving the best condition for flocculation:salty egg white 10g, water 10g, chitosan (1.00g/100mL) 1.25mL.The result indicated that the recovery rate of raw protein was 86.21% at 20℃ and pH=6 of salty egg white solution.
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