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Titel:

Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phopholipase A2

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Daimer, K.; Kulozik, U.
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:
Egg yolk; emulsion; Environment conditions; granules; Phospholipase A2
Zeitschriftentitel:
Food Hydrocolloids
Jahr:
2009
Band / Volume:
23
Seitenangaben Beitrag:
1366--1373
Volltext / DOI:
doi:10.1016/j.foodhyd.2008.10.002
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