Question 23M.1B.SL.TZ2.ii

A study investigated the effect of pretreating egg white proteins with ultrasound on how they were digested by enzymes. A series of 10 % egg white solutions were exposed to ultrasound waves. Enzymatic hydrolysis of the egg whites with and without ultrasound pretreatment was then carried out using the enzyme alcalase in optimum conditions.

^{[Source: Material from: Stefanovic, A.B., Jovanovic, J.R., Grbavcˇic, S.Ž., Šekuljica, N.Ž., Manojlovic, V.B., Bugarski, B.M.
and Kneževic‑Jugovi, Z.D., Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates
production, published 2014, European Food Research and Technology, reproduced with permission of SNCSC.]}