Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production

LWT

Volumn 42, Issue 1, 2009, Pages 250-255

  Kim, Mi Ra ^a   Shim, Jae Yong ^b   Park, Ki Hwan ^c   Imm, Bue Young ^d   Oh, Sejong ^e   Imm, Jee Young ^a  

^a Kookmin University   (South Korea)

^b Hankyong National University   (South Korea)

^c Chung Ang University   (South Korea)

^d Pulmuone Co   (South Korea)

^e Chonnam National University   (South Korea)

Author keywords

Egg yolk; Functional properties; Mayonnaise; Phospholipase A2

Indexed keywords

EGG YOLKS; ENZYMATIC MODIFICATION; ENZYMATICALLY MODIFIED; FUNCTIONAL PROPERTIES; MAYONNAISE; OPTIMISATIONS; OPTIMUM REACTION CONDITIONS; PHOSPHOLIPASE A; PHOSPHOLIPASE A2; RESPONSE-SURFACE METHODOLOGY;

EID: 52949134449     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.05.014     Document Type: Article

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