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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)
Publication Information
Food Science and Biotechnology / v.17, no.6, 2008 , pp. 1289-1293 More about this Journal
Abstract
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.
Keywords
egg yolk powder; enzymatic modification; phospholipase $A_2$; functional property;
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