Improvement of product attributes of mayonnaise by enzymic hydrolysis of egg yolk with phospholipase A<sub>2</sub>

Dutilh, C.E.; Gröger, W.

doi:10.1002/jsfa.2740320505

Cited by 53 publications

(30 citation statements)

References 4 publications

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“…This effect is comparable to that of egg yolk incubation by PLA 2 as originally found by Dutilh and Groger [3]. However, it has to be mentioned that despite of the fact that the effect itself is widely used in the food industry, e.g.…”

Section: Introductionsupporting

confidence: 65%

Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation

Buxmann

Bindrich

Strijowski

et al. 2010

Colloids and Surfaces B: Biointerfaces

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Section: Introductionsupporting

confidence: 65%

Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation

Buxmann

Bindrich

Strijowski

et al. 2010

Colloids and Surfaces B: Biointerfaces

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“…PLA 2 was used for enzymatic hydrolysis of egg yolk to give better emulsion in mayonnaise preparations [164]. Enhancement of interaction between proteins and phospholipids may be the reason why PLA 2 increases emulsion stability.…”

Section: Use In Mayonnaise Preparationsmentioning

confidence: 99%

Recent Progress on Phospholipases: Different Sources, Assay Methods, Industrial Potential and Pathogenicity

Ramrakhiani

Chand

2011

Appl Biochem Biotechnol

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Significant studies on phospholipases optimization, characterization, physiological role and industrial potential have been conducted worldwide. Some of them have been directed for biotechnological advances such as gene discovery and functional enhancement by protein engineering. Others reported phospholipases as virulence factor and major cause of pathophysiological effects. A general overview on phospholipase is needed for the identification of new reliable and efficient phospholipase, which would be potentially used in number of industrial and medical applications. Phospholipases catalyse the hydrolysis of one or more ester and phosphodiester bonds of glycerophospholipids. They vary in site of action on phospholipid which can be used industrially for modification/production of new phospholipids. Catalytically active phospholipase mainly use phosphatidylcholine as major substrate, but they can also show specificity with other phospholipids. Several accurate phospholipase assay methods are known, but a rapid and reliable method for high-throughput screening is still a challenge for efficient supply of superior phospholipases and their practical applications. Major application of phospholipase is in industries like oil refinery, health food manufacturing, dairy, cosmetics etc. All types of phospholipases can be involved as virulence factor. They can also be used as diagnostic markers for microbial infection. The importance of phospholipase in virulence is proven and inhibitors of the enzyme can be used as candidate for preventing the associated disease.

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“…Dutilh and Groger (23) reported that mayonnaise prepared with PLA2-treated egg yolk exhibited a high heat stability, which was attributed to structural changes in lipoproteins as the result of PLA2 treatment (24). Kumar and Mahadevan (25) reported that the lipoprotein structure of the yolk plasma is maintained by the phospholipids, since treatment with phospholipase C induces gelation.…”

Section: Resultsmentioning

confidence: 97%

Characterization of diacylglycerol oil mayonnaise emulsified using phospholipase A₂‐treated egg yolk

Kawai

2004

J Americ Oil Chem Soc

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Mayonnaise samples were prepared using DAG oil as the oil phase; the properties and stability were compared with mayonnaise samples prepared from TAG oil. Normal (nontreated) egg yolk and phospholipase A 2 (PLA2)-treated egg yolk were used as emulsifiers. The DAG oil mayonnaise prepared with nontreated egg yolk (DAG-M) was unstable, with cracks forming within 4 wk at 40°C. This type of fracture was not observed for TAG oil mayonnaise prepared with nontreated egg yolk (TAG-M). 31 P NMR and quantitative analyses of phospholipids suggested that the phospholipids of egg yolk lipoprotein were dissolved in DAG-M oil droplets, which might result in the coalescence and fracture of the DAG-M. Phospholipids were not dissolved in TAG-M oil droplets. No crack formation was observed for DAG oil mayonnaise prepared with PLA2-treated egg yolk (DAG-PLM) after storage for more than 4 wk at 40°C. 31 P NMR spectroscopy and quantitative analyses of phospholipids indicated that the dissolution of phospholipid molecules into the oil droplets was almost prevented in DAG-PLM. The stability of DAG-PLM is improved probably because the PLA2 treatment changes the molecular polarity of egg yolk phospholipids and prevents them from dissolution into the DAG oil droplets from oil/water interface.Paper no. J10771 in JAOCS 81, 993-998 (November 2004).

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Improvement of product attributes of mayonnaise by enzymic hydrolysis of egg yolk with phospholipase A₂

Cited by 53 publications

References 4 publications

Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation

Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation

Recent Progress on Phospholipases: Different Sources, Assay Methods, Industrial Potential and Pathogenicity

Characterization of diacylglycerol oil mayonnaise emulsified using phospholipase A₂‐treated egg yolk

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Improvement of product attributes of mayonnaise by enzymic hydrolysis of egg yolk with phospholipase A2

Cited by 53 publications

References 4 publications

Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation

Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation

Recent Progress on Phospholipases: Different Sources, Assay Methods, Industrial Potential and Pathogenicity

Characterization of diacylglycerol oil mayonnaise emulsified using phospholipase A2‐treated egg yolk

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Improvement of product attributes of mayonnaise by enzymic hydrolysis of egg yolk with phospholipase A₂

Characterization of diacylglycerol oil mayonnaise emulsified using phospholipase A₂‐treated egg yolk