2) egg white
Isolation of lysozyme from prepared egg white by ultrafiltration;
Lysozyme is withdrawed from the egg white in the industry.
By microfiltratio,ultrafiltration and nanofiltration technology, and combining freeze-drying technology ovotransferrin(OVT) was extracted from egg white.
3) egg white proteins
Conditions for enzymatic hydrolysis of egg white proteins;
Comparison between enzymatic hydrolysis of egg white proteins with ultrasound and without ultrasound;
4) high F value oligopeptide
5) egg white
Glutin and egg white were used as clarification agents to dispose the deposition in brewing vinegar.
Gelatin and egg white were used as clarifiers to eliminate the sediment of soy sauce.
Four clarifiers including egg white liquid,chitosan,bentonite and casein were applied separately in the clarifying treatment of longan fermented wine and their effects were evaluated through the determination of the absorbency value,light transmittance,alcoholic-ity,higher alcohol content,acidity and residual sugar content of the fermented wine.
6) egg white
Research on water-diluting and micro filtrating techniques of egg white;
Modified sol-gel method in concocting precursory liquid of silica and alumina sol that contained egg white was adopted to immerse Polyacrylonitrile(PAN)based carbon felt,and through sintering in vacuum,the compact and ultra-thin Si-AI-C anti-oxidation film on the carbon fibers was obtained.
To investigate the effects of 5 kinds of mixtures of oligopeptides from enzymic hydrolysates of egg white(MOEE) on immune functions of mice in vitro.