Premium
EFFECT OF PHOSPHOLIPASE A 1 ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES
Author(s) -
JIN YONGGUO,
HUANG DAN,
DING TIAN,
MA MEIHU,
OH DEOGHWAN
Publication year - 2013
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2011.00608.x
Subject(s) - yolk , egg albumen , solubility , chemistry , enzyme , chromatography , phospholipase , phospholipase a2 , microstructure , food science , biochemistry , organic chemistry , crystallography
Fresh egg yolk was separated into plasma and granules. Then, the egg yolk and its fractions were enzymatically modified with phospholipase A 1 (PLA 1 ). 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 PLA 1 ‐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 A 1 (PLA 1 ) 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 PLA 1 treatment, the application of PLA 1 could make egg yolk have a good practical effect and extend the scope of application.