Studies of the application of vacuum freeze drying on the egg white powder
manufacture to our knowledge are still limited. The aim of this study was to evaluate
vacuum freeze drying method with different pressure and the thickness of sample dilution
on the angiotensin-converting enzyme inhibitory (ACEI) of the egg white powder. The
present study used 405 eggs from the same farm. Treatments of this experiment were
different pressure in the drying chamber (0,2; 0,28 and 0,370) mbar and the thickness of
the sample dilution (4, 5, 6) mm and the parameters of this study were ACEI or
antihypertensive that determined using HPLC (Shimadzhu, CI8). The results showed that
vacuum freeze drying method using 0,37 mbar and 6 mm can produced egg white powder
with ACEI activity 94%.
Key Word: Eggs White, Protein, Freeze-Drying, ACEI, antihypertensiv