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Title:

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

Document type:
Zeitschriftenaufsatz
Author(s):
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...     »
Keywords:
Egg yolk; emulsion; Environment conditions; granules; Phospholipase A2
Journal title:
Food Hydrocolloids
Year:
2009
Journal volume:
23
Pages contribution:
1366--1373
Fulltext / DOI:
doi:10.1016/j.foodhyd.2008.10.002
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