Single factor and enzymatic hydrolysis conditions of the protein in desalted salted egg white

In order to improve the hydrolysis degree of protein in desalted egg white by single factor biological enzymatic hydrolysis, the single factor and enzymatic hydrolysis conditions of protein in desalted egg white were put forward. Five different proteases were used to prepare compound enzyme, and the best compound enzyme was selected according to the antioxidant capacity after hydrolysis. The main components of desalted egg white were determined by target determination method. The protein content and amino acid molecular weight are used as the inspection index of single factor test of enzyme hydrolysis, and the amount, pH value, and reaction time of complex enzyme are as single factors to determine the best conditions for enzymatic hydrolysis of the protein in desalted salted egg white are determined. The experimental results show that compared with the traditional research methods, the single factor and enzymatic hydrolysis conditions of the protein in desalted salted egg white, which shows that this method is suitable for practical research projects.