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The pH values of meringue’s batter prepared from phospholipase A2 (PLA), lipase and protease enzyme treated and untreated liquid egg white
| Treatments | pH value |
|---|---|
| CNT* | 9.14 ± 0.19a |
| PLA | 9.03 ± 0.12b |
| Protease | 6.10 ± 0.20d |
| Lipase | 7.79 ± 0.21c |
*CNT control, PLA phospholipase A2
Results were presented as means ± standard deviations of triplicate measurements (n = 3)
a–dMeans in the same column with different lowercase letters are significantly different (P < 0.05)
