Study on wiping off the glucose in the egg white by non-type Escherichia coli
It is necessary to remove glucose from egg white to prevent the Mailard reaction.The course of wiping off the glucose from the egg white by non-type Escherichia coli was studied in this paper.The DNS method was employed to determinate the content of glucose.Some parameters affecting the result of desugarization in the egg white including culture time,reaction time and different fermentation methods were optimized by response surface methodology(RSM) experiment.The result indicated that the glucose in the egg white could be reduced from 0.4%(the mass ratio) to 0.05% after six hours reaction of broth,where the ratio of the cultured bacteria and the egg white was 1∶10(v/v).This course could decrease the mailard reaction.The course can cross reference to production in industrialization.In addition,by comparing,it was founded that the desugarized albumin' maintained initial functional characteristics with better smell and fluidity were better than the raw albumin.