When adding a protein-digesting enzyme (such as a protease) to egg whites at pH 7, the amount you should add depends on several factors, including the specific enzyme being used, the concentration of the substrate (egg whites), and the desired extent of digestion.
Here are some general steps to consider when determining how much enzyme to add:
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Read the Enzyme Product Label: Different proteases have different activities. Check the manufacturer’s instructions for the recommended units of enzyme per gram of protein.
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Calculate Protein Content: Determine the protein content of the egg whites you are using. For example, egg whites contain approximately 10-12% protein by weight.
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Activity Units: Enzymes are often measured in units of activity per milligram (or gram) of protein. For example, if the enzyme has an activity of 10 units/mg protein, and your egg whites contain 100 grams of protein, you would need 1000 units of the enzyme.
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Enzyme Concentration: Enzymes can vary in concentration. Make sure you adjust the amount of enzyme according to the concentration of the enzyme solution you are using.
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Experimentation: If you do not have specific guidelines, you might need to conduct preliminary experiments to find the optimal amount of enzyme for the desired reaction time and the degree of protein digestion.
Always remember that factors like temperature, time of reaction, and specific enzyme characteristics can influence the effectiveness of protein digestion. If you're conducting a specific experiment, you may also want to start with a low amount and gradually increase until you achieve the desired results.
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