kinetics of hydrolysis of chicken egg white by organic acids

• Main Authors: li-fen hsu, 許麗芬
• Other Authors: an-i yeh
• Format: Others
• Language: zh-TW
• Published: 1999
• Online Access: http://ndltd.ncl.edu.tw/handle/08769350961489906258

碩士 === 國立臺灣大學 === 食品科技研究所 === 87 === There have been several literature dealing with the acid hydrolysis of egg albumen. However , there may exist some derivatives , such as monochlorine product ( MCP ) , which could cause damage to human body. This concern can be lifted off by using organic acids. Literature related with hydrolysis of egg albumen by organic acid is very few. This study is to investigate the kinetics of hydrolysis of egg white using two organic acids , acetic and lactic acid. The degree of hydrolysis increased with temperature and time. At the experimental conditions , the maximum degree of hydrolysis was 19.45 % and 34.12 % for acetic acid and lactic acid , respectively. Due to the anion effect , lactic acid yielded more hydrolysate than lactic acid. The regression results illustrated that the hydrolysis is a first order reaction with an activation energy of 12.18 and 11.45 Kcal/mole for acetic and lactic acid , respectively. The color of hydrolysate correlated well with the degree of hydrolysis. Thus , lightness ( L ) , yellowness or △E values can be used for on-line control.