Fig. 2.
Relationship between DH and log enzyme concentration of alcalase in egg yolk (field triangle) and defatted yolk (field diamond) and of neutrase in egg yolk (field square) and defatted yolk (open square) and of flavourzyme in egg yolk (open triangle) and defatted yolk (open diamond). Different amounts of enzyme were added to the homogenate of egg yolk or defatted yolk. The reaction was run for 240 min under respective optimum hydrolysis conditions