| Summary: | 碩士 === 國立臺灣大學 === 農業化學系 === 85 === In this study, egg white was hdrolyzed with acids (HCl/H2
SO4)/ or enzymes (Alcalase, bromelain, Flavourzyme, Neutrase,
papain) Hydrolysis conditions andproperties of hydrolysates
were investigated. We also evaluated the taste and the ability
as metal ion (Ca, Fe) solutizer of the hydrolysates. We found
acidhydrolysis is efficient. The flavor of HCl hydrolysates is
the best, but it wastoo salty to be drunk directly. It could be
used as seasoning or flavor enhancer. The hydrolysates by H2SO4
hydrolysis had much less salt than HCl did,but they were bitter
and astringent. Flavourzyme was the only enzyme that
couldhydrolyze egg white protein efficiently. The taste of
hyrolysates by Flavourzyme hydrolysis was a little bitter but
acceptable. Egg white and itshydrolysates from Flavourzyme
hydrolysis had the ability as Ca and Fe ion solutizer, and this
phenomenon was not correlated well with degree of hydrolysis.The
hydrolysate from Flavourzyme hydrolysis by 0.5-1 hour had better
ability asCa solutizer, and there should be peptides improving
Ca solubility.
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