摘要
蛋黄中含有丰富的磷脂 ,包括卵磷脂和磷脂酰乙醇胺。磷脂具有非常好的乳化性能 ,并能够通过酶法变性 ,譬如利用磷脂酶A2 生产 2 溶血磷脂 ,该物质与天然磷脂相比 ,具有更好的乳化性能。经过磷脂酶A2 变性的蛋黄就可以用于各种食品的生产 ,而有些食品对乳化性能的要求非常苛刻。LysoMax○R酶是一种非基因改造的细菌磷脂酶A2 ,这种酶能够使蛋黄充分变性 ,并且对其他富含磷脂的底物如大豆卵磷脂和玉米卵磷脂也非常有效。
Egg yolk is a rich source of phospholipids including phosphatidylcholine and phosphatidylethanolamine. These phospholipids have good emulsifying properties. Phosphatidylcholine and phosphatidyl-ethanolamine can be enzymatically modified with phospholipase A 2 to produce 2-lysophospholipids which have improved emulsifying properties compared to the native phospholipids. Egg yolk which has been modified with Phospholipase A 2 can be used in a wide variety of food applications where emulsification is critical. Genencor International has developed LysoMax TM, a non-GM microbial phospholipase A 2 that can be used effectively to modify egg yolk and other substrates which are rich in phospholipids(soy lecithin, corn lecithin, etc.).
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第8期9-12,共4页
Food and Fermentation Industries
