Functional Properties of Enzymatically Modified Egg Yolk Powder Produced by Phospholipase A₂ Treatment

Fresh egg yolk (EY) was enzymatically modified using phospholipase A₂ (PLA₂) to produce all enzymatically modified-egg yolk powder (EM-EYP). The EM-EYP offered significantly higher emulsifying activity, emulsion stability, protein solubility, and mayonnaise stability than the control EYP. By employi...

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Published inFood science and biotechnology Vol. 17; no. 6
Main Authors Kim, M.R. (Kookmin University, Seoul, Republic of Korea), Shim, J.Y. (Hankyong National University, Ansung, Republic of Korea), Park, K.H. (Chung-Ang University, Ansung, Republic of Korea), Imm, J.Y. (Kookmin University, Seoul, Republic of Korea), E-mail: jyimm@kookmin.ac.kr
Format Journal Article
LanguageEnglish
Published 01.12.2008
Subjects
EGG YOLK
egg yolk powder
enzymatic modification
functional property
JAUNE D'OEUF
YEMA DE HUEVO
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Summary:Fresh egg yolk (EY) was enzymatically modified using phospholipase A₂ (PLA₂) to produce all enzymatically modified-egg yolk powder (EM-EYP). The EM-EYP offered significantly higher emulsifying activity, emulsion stability, protein solubility, and mayonnaise stability than the control EYP. By employing PLA₂ in the enzymatic modification process, structural changes occurred in the phospholipids and lipoproteins of the yolk, and cleavage of apo-high density lipoprotein (HDL) components (Mw 105 kDa) was detected by sodium dodecyl sulfate-polyaerylamide gel electrophoresis (SDS-PAGE). Based oil its functional properties, EM-EYP has great potential as a replacement for fresh EY in the production of processed food products such as mayonnaise.
Bibliography:2009001069
Q01
ISSN:1226-7708
2092-6456