Abstract: The contrast analysis and L9(34) orthogonal test were used in this study to reduce the cost of producing egg white powder protein high F value peptide that would help to realize the industrialization of large scale production. Three factors of heat denaturation time, temperature and the enzyme dosage were investigated to measure the effect of egg white powder proteolysis, then, the optimal parameters were: the concentration of substrate 5%, heat denaturation temperature 90 ℃, heat denaturation time 10 minutes, the enzyme dosage 5%. After enzymolysis for 5 h, the proteolysis degree of egg white powder protein was 26.68%.

Key words: egg white powder protein, alkali protease2709, heat denaturation