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Development of enzymatic processes to enhance the functionality of egg white proteins

Development of enzymatic processes to enhance the functionality of egg white proteins
开发酶促工艺以增强蛋清蛋白的功能
批准号：
458986-2013
负责人：
Lim, LoongTak
金额：
$1.82万
依托单位：
University of Guelph
依托单位国家：
加拿大
项目类别：
Engage Grants Program
财政年份：
2013
资助国家：
加拿大
项目状态：
已结题
起止时间：
2013-01-01 至 2014-12-31
来源：
https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=542115
关键词：
Developmentenzymaticprocessesenhancefunctionality

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英文摘要
Egg white is extensively utilized as a functional material in food processing. Egg white is also a healthful choice: high protein, low carbohydrate, cholesterol-free, and fat-free. The egg industry continues to improve the functionality of egg white. Burnbrae Farms Ltd. is a leading egg producer in Canada, which produces and markets hen eggs, hard boiled eggs, and liquid eggs to supermarket chains, food service operations, and industrial customers across Canada. The company aims to enhance the functionality of egg white so that it could potentially be used as a substitute for egg yolk in low-fat products.
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海外基金