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The gellng index values of meringue’s batter prepared from phospholipase A2 (PLA), lipase and protease enzyme treated and untreated liquid egg white
| Treatments | Gelling index |
|---|---|
| CNT* | 41.2 ± 1.19a |
| PLA | 34.3 ± 1.32b |
| Protease | 25.1 ± 1.29c |
| Lipase | 23.3 ± 1.51d |
*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)
