Hydrolysis of Cooked Egg-White using Microwave by Protease

It is empirically found that the cooked egg-white by microwave becomes rubber- or sponge-like. The coagulated egg-white was hydrolyzed by protease (DIFCO trypsin, activity 1: 250) at pH 7.6 at 35°C. The degree of the hydrolysis of the egg-white cooked by electronic range at 600W for 10 to 30 seconds was decreased than that of the egg-white cooked by steamer for 2 to 20 minutes. The power of the microwave (180 to 600W) for cooking was no effect on the in vitro digestability of protein with protease.