Step 1: Identify the cause of egg powder browning.Browning in egg powder results from the Maillard reaction (non-enzymatic browning) during drying and storage. This reaction occurs between reducing sugars, primarily glucose, and amino groups in egg proteins.
Step 2: Determine prevention strategies.Preventing the Maillard reaction requires removing glucose from liquid egg before it is dried.
Step 3: Evaluate potential methods.
A. Glucose oxidase: This enzyme effectively prevents the Maillard reaction by oxidizing glucose into gluconic acid, a standard industrial practice.
B. Yeast: Certain yeast strains remove glucose via fermentation, producing alcohol and CO\(_2\), a well-established technique.
C. Lactic acid bacteria: These bacteria are not commonly used to prevent browning in egg processing, despite consuming sugars.
D. Syringing: Injection methods are irrelevant to preventing browning in this situation.\end{itemize}In conclusion, both glucose oxidase (A) and yeast (B) effectively prevent egg powder browning.