Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus. Part 1: Technological properties of incubated egg yolk

Colloids and Surfaces B: Biointerfaces

Volumn 76, Issue 1, 2010, Pages 186-191

  Buxmann, Waldemar ^a   Bindrich, Ute ^a   Heinz, Volker ^a   Knorr, Dietrich ^b   Franke, Knut ^a  

^a German Institute of Food Technologies   (Germany)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Egg yolk; Emulsion; Heat stability; Phospholipase D; Viscosity

Indexed keywords

AFTER-HEAT TREATMENT; DIRECT INCUBATION; EGG YOLK; EGG YOLKS; EMULSIFYING ACTIVITY; EMULSIFYING PROPERTY; ENZYMATIC ACTIVITIES; ENZYMATIC MODIFICATION; HEAT STABILITY; PHOSPHATIDIC ACIDS; PHOSPHOLIPASE D; TECHNOLOGICAL PROPERTIES;

PROGRAMMABLE LOGIC CONTROLLERS; VISCOSITY;

EMULSIFICATION;

PHOSPHATIDIC ACID; PHOSPHOLIPASE D;

ARTICLE; CONTROLLED STUDY; EGG YOLK; EMULSION; ENZYME ACTIVITY; ENZYME MODIFICATION; FLOW KINETICS; FOOD BIOTECHNOLOGY; PRIORITY JOURNAL; STREPTOMYCES; STREPTOMYCES CHROMOFUSCUS; VISCOSITY;

ANIMALS; CHICKENS; EGG YOLK; EMULSIONS; HOT TEMPERATURE; PHOSPHOLIPASE D; STREPTOMYCES; VISCOSITY;

STREPTOMYCES CHROMOFUSCUS;

EID: 74149090683     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2009.10.032     Document Type: Article

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