earticle

영어

Fresh egg yolk (EY) was enzymatically modified using phospholipase A2 (PLA2) to produce an enzymaticallymodified-egg yolk powder (EM-EYP). The EM-EYP offered significantly higher emulsifying activity, emulsion stability,protein solubility, and mayonnaise stability than the control EYP. By employing PLA2 in the enzymatic modification process,structural changes occurred in the phospholipids and lipoproteins of the yolk, and cleavage of apo-high density lipoprotein(HDL) components (Mw 105 kDa) was detected by sodium dodecyl sulfate-polyaerylamide gel electrophoresis (SDS-PAGE).Based on its functional properties, EM-EYP has great potential as a replacement for fresh EY in the production of processedfood products such as mayonnaise.