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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.12
- 수록면
- 1,289 - 1,293 (5page)
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초록· 키워드
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Fresh egg yolk (EY) was enzymatically modified using phospholipase A₂ (PLA₂) to produce an enzymatically modified-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 processed food products such as mayonnaise.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (24)
참고문헌 신청
Anton M / 2007 / Composition and structure of hen egg yolk ; In Bioactive Egg Compounds / Springer :1~6
Paraskevopoulou A / 2000 / Low-cholesterol yolk protein concentrate ; In Novel Macromolecules in Food Systems / Elsevier Science B :77~96
Kiosseoglou V / 2003 / Egg yolk protein gels and emulsions / Curr. Opin. Colloid In 8:365~370
Depree JA / 2001 / Physical and flavor stability of mayonnaise / Trends Food Sci. Tech 12:157~163
Franke K / 2002 / Influence of spray drying conditions on functionality of dried whole egg / J. Sci. Food Agr 82:1837~1841
Paraskevopoulou A / 2000 / Low-cholesterol yolk protein concentrate ; In Novel Macromolecules in Food Systems / Elsevier Science B :77~96
Kiosseoglou V / 2003 / Egg yolk protein gels and emulsions / Curr. Opin. Colloid In 8:365~370
Depree JA / 2001 / Physical and flavor stability of mayonnaise / Trends Food Sci. Tech 12:157~163
Franke K / 2002 / Influence of spray drying conditions on functionality of dried whole egg / J. Sci. Food Agr 82:1837~1841
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UCI(KEPA) : I410-ECN-0101-2013-573-000858498