[3Ma01-10] Fermentation, Enzyme application

10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3Ma06] Changes in the properties of egg white proteins by laccase treatment

*Honami Koike¹, Tadokoro Mihori¹, Tokishita Shinichi¹, Kumazawa Yoshiyuki¹ (1. Tokyo Univ. Pharm. & Life Sci.)

Keywords:

laccase,egg white,heat gel,physical properties,dityrosine