The study on the ovalbumin as a protease inhibitor

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The purification method for large scale production of ovalbumin from egg white was developed. The obtained ovalbumin (N-type) was derivatized to S-type ovalbumin and I-type ovalbumin, respectively. The heat-induced fish meat gel containing I-type ovalbumin showed the high breaking strength compared with those containing the other two types. Evaluation of trypsin-inhibitory activity by using casein as a substrate showed that all three types of ovalbumin had the inhibitory activity.