Benutzer: Gast  Login
Autor(en):
Daimer, K.; Kulozik, U. 
Titel:
Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phopholipase A2 
Abstract:
Emulsifying properties of egg yolk were investigated after a treatment with phospholipase A2 (PLA2) where phospholipids (PLs) are converted into lyso-phospholipids. The resulting lyso-PLs are more hydrophilic and therefore show improved emulsifying activity in o/w-emulsions. However, so far no systematic study deals with the changes of egg yolk's functionality due to enzymatic treatment. Little is known about the emulsion properties particularly in different environmental conditions. Egg yolk's...    »
 
Stichworte:
emulsion; Phospholipase A2; Environment conditions; Egg yolk; granules 
Zeitschriftentitel:
Food Hydrocolloids 
Jahr:
2009 
Band / Volume:
23 
Heft / Issue:
Seitenangaben Beitrag:
1366--1373