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1. Enzymatic modification of egg lecithin to improve properties

Author:
Asomaning, Justice; Curtis, Jonathan M.
Source:
Food chemistry 2017 v.220 pp. 385-392
ISSN:
0308-8146
Subject:
lipid content,   etc   ; acetone; carboxylic ester hydrolases; egg yolk; eggs; emulsifiers; emulsions; enzymatic interesterification; ethanol; lecithins; liquids; melting point; mixing; physicochemical properties; vegetable oil;     Show all 15 Subjects
Abstract:
... This research studied the enzymatic modification of egg yolk phospholipids and its effect on physicochemical properties. Egg yolk lipids were extracted with food grade ethanol and egg phospholipids (ePL) produced by deoiling with acetone. Vegetable oils were used to interesterify ePL utilizing Lipozyme®: sn-1,3 specific lipase. The enzymatic interesterification resulted in a single phase liquid pr ...
DOI:
10.1016/j.foodchem.2016.09.155