Study on Hydrolysates Refining of Egg White

Abstract

Abstract: There was so much salt in the hydrolysates of egg white that would affect hu man’ s health as well as the 91taste.Salt could be removed with ion exchange resins.Under the conditio n of the flow rate of 10vol /h,the hy-drolysates reclamationrateexceed ed 87%andtherateofdesalinization was noless than90%afterpassingthr ough the exchange resins.The study also s howed that the hydrolysates’ flavour was bad when temperature was above50℃,and became better withβ-cyclodextrin treatment.

Key words: hydrolysate, desalinization, ion e xchange

TIAN Bo, CHI Yu-Jie. Study on Hydrolysates Refining of Egg White[J]. FOOD SCIENCE, 2003, 24(1): 90-92.

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Study on Hydrolysates Refining of Egg White

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