Pretreatment of Chicken Egg White by Ultrasonic Wave Homogenization and Glucose Oxidase Desugarization
超声波均质和GOD脱糖预处理鸡蛋清

The effects of ultrasonic wave treatment and glucose oxidase(GOD) desugarization on the viscosity of chicken egg white(CEW),and the concentration and activity of lysozyme in the CEW were studied.The results showed that the viscosity of CEW could be lowered effectively by ultrasonic treatment and GOD desugarization,leading to the formation of uniform solution with low viscosity.However,the concentration and activity of lysozyme decreased with increasing ultrasonic power and the time of ultrasonic treatment.When GOD desugarrization was adopted,the activity of lysozyme decreased with increasing the addition of GOD,while the concentration of lysozyme increased with increasing GOD up to 30 mL/L and then decreased with further increase in GOD.The combination of ultrasonic treatment with GOD desugarization could further lower the viscosity of CEW,reaching 4.0 mPa-s,while the concentration and activity of lysozyme were declined by 19.48% and 19.13%,respectively.