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Egg Enzymes Effects

    Egg Enzymes Effects

Catalase Breaks down residual hydrogen peroxide into harmless by-products.
Glucose Oxidase

Prevents browning

Phospholipase

Improves emulsification and gelation properties of egg yolks.

Lipase

Breaks down lipid complexes to ensure egg whites maintain foaming capacity.

Proteinase

Improves foaming ability by modifying egg white protein.