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Clarification of Spray‐Dried Egg Yolk Suspensions and Solubilization of Proteins from Lipoproteins
Author(s) -
OHBA RIICHIRO,
TERAMOTO YUMI,
UEDA SEINOSUKE
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04262.x
Subject(s) - yolk , chromatography , lipase , enzyme , chemistry , spray drying , protease , suspension (topology) , glyceride , phospholipase , food science , biochemistry , fatty acid , mathematics , homotopy , pure mathematics
The separation of proteins and lipids from spray‐dried egg yolk was attempted using commerical enzymes and mold enzymes. Good solubilization of protein from a spray‐dried egg yolk suspension (clarification of the suspension), could not be obtained with purified commercial enzymes (protease, lipase and phospholipase), but three crude enzymes extracted from molds and one commercial enzyme produced good results. Among them, Newlase F (crude preparation, derived from the genus Rhizopus ) successfully clarified the spray‐dried egg yolk suspension (pH 4.7, 40°C, 5–8 hr), thereby solubilizing about 85% of the total protein in the whole spray‐dried egg yolk.