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. |