Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production

Kim, Mi-Ra; Shim, Jae‐Yong; Park, Ki-Hwan; Imm, Bue-Young; Oh, Sejong; Imm, Jee-Young

doi:10.1016/j.lwt.2008.05.014

Cited by 22 publications

(16 citation statements)

References 19 publications

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“…In emulsions prepared with yolk, the contribution of proteins to emulsifying activity is higher than that of PLs (Dauphas et al . 2007; Kim et al . 2009).…”

Section: Resultsmentioning

confidence: 99%

EFFECT OF PHOSPHOLIPASE A₁ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES

Jin

Huang

Ding

et al. 2011

Journal of Food Biochemistry

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Fresh egg yolk was separated into plasma and granules. Then, the egg yolk and its fractions were enzymatically modified with phospholipase A1 (PLA1). Changes in physicochemical and functional properties were investigated. We observed that enzymatic treatment showed a significant impact on the properties of egg yolk and its fractions with regard to emulsifying properties, protein solubility and foaming properties. Meanwhile, the color changes and the microstructure and the thermal behavior of egg yolk, plasma and granules before and after enzymatic treatment were also studied. This study indicated that the existence of lysophospholipids and structural changes in egg yolk granules could be responsible for significant differences in the functional properties of untreated and PLA1‐modified egg yolk, plasma and granules. PRACTICAL APPLICATIONS This study aimed to investigate the physicochemical and functional properties of egg yolk, including its fractions (plasma and granules), before and after phospholipase A1 (PLA1) treatment. Such modified egg yolk would have higher protein solubility, thermal stability and emulsifying properties, and present high resistance to extreme temperatures. As these properties of egg yolk powder were improved through PLA1 treatment, the application of PLA1 could make egg yolk have a good practical effect and extend the scope of application.

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“…In emulsions prepared with yolk, the contribution of proteins to emulsifying activity is higher than that of PLs (Dauphas et al . 2007; Kim et al . 2009).…”

Section: Resultsmentioning

confidence: 99%

EFFECT OF PHOSPHOLIPASE A₁ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES

Jin

Huang

Ding

et al. 2011

Journal of Food Biochemistry

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show abstract

“…There is a wide scope for application of PC in the food industry. The most important are its emulsifying properties (Kim et al, 2009;Rodriguez Patino et al, 2007;Rydhag & Wilton, 1981). In bakery, it improves the fermentation behavior of yeast and the volume of bakery goods, makes the fat dispersion and is used as anti-staling agent (Helmerich & Koehler, 2005;Selmair & Koehle, 2009;Van Nieuwenhuyzen, 1981).…”

Section: Introductionmentioning

confidence: 99%

A simple method for positional analysis of phosphatidylcholine

et al. 2012

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“…However, ordinary yolk cannot achieve sufficient stability. To improve this defect, a phospholipase A2 (PLA2)-treated egg yolk has been proposed (Kim et al, 2008). Mine, Chiba, and Tada (1993), and Mine (1997) reported that the emulsifying properties and heat stability of EY emulsions were substantially improved through the formation of a complex, that between the phospholipase-hydrolyzed lecithin (lysolecithin) and the free fatty acids and proteins.…”

Section: Introductionmentioning

confidence: 99%

“…Phospholipase A2 (PLA2) can hydrolyze lecithin of yolk into lysolecithin, providing modified egg yolk better functional properties (Kim, et al, 2008). The rheological properties of the dough are important in the industrial production of bread.…”

Section: Introductionmentioning

confidence: 99%

Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties

Zhao

Dong²,

Tao

et al. 2010

LWT - Food Science and Technology

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Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production

Cited by 22 publications

References 19 publications

EFFECT OF PHOSPHOLIPASE A₁ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES

EFFECT OF PHOSPHOLIPASE A₁ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES

A simple method for positional analysis of phosphatidylcholine

Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties

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Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production

Cited by 22 publications

References 19 publications

EFFECT OF PHOSPHOLIPASE A1ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES

EFFECT OF PHOSPHOLIPASE A1ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES

A simple method for positional analysis of phosphatidylcholine

Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties

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Product

Resources

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EFFECT OF PHOSPHOLIPASE A₁ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES

EFFECT OF PHOSPHOLIPASE A₁ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES