Glucose adversely affects the storage stability of dried eggs and causes undesirable changes in physicochemical and functional properties of the powder. Therefore, microbial or enzymic techniques are used to desugar eggs before drying. A comprehensive review of the microbial and enzymic techniques to remove glucose from eggs is presented. Factors affecting the efficiency of the two methods are discussed as well as their effect on the physicochemical and functional properties of the final product. Regardless of the techniques used in desaccharification, egg powders prepared after removal of glucose exhibit better functional properties than untreated samples.
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