Food Science and Biotechnology

  • 제17권6호
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  • Pages.1289-1293
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Functional Properties of Enzymatically Modified Egg Yolk Powder Produced by Phospholipase $A_2$ Treatment

  • Kim, Mi-Ra (Department of Foods and Nutrition, Kookmin University) ;
  • Shim, Jae-Yong (Department of Food and Biotechnology and Food and Bio-Industrial Research Center, Hankyong National University) ;
  • Park, Ki-Hwan (Department of Food Science and Technology, Chung-Ang University) ;
  • Imm, Jee-Young (Department of Foods and Nutrition, Kookmin University)
  • 발행 : 2008.12.31
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초록

Fresh egg yolk (EY) was enzymatically modified using phospholipase $A_2$ ($PLA_2$) to produce an 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 $PLA_2$ 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 on its functional properties, EM-EYP has great potential as a replacement for fresh EY in the production of processed food products such as mayonnaise.

키워드

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