Combined Effects of Enzymatic Treatment and Spray Drying on the Functional Properties of Egg Yolk Main Fractions Granules and Plasma

Thomas Strixner, Rebecca Würth, Ulrich Kulozik

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

Abstract

Changes in the techno-functional properties of hen's egg yolk main fractions, granules and plasma, were studied under various spray-drying conditions and enzymatic modification via phospholipase A2 (PLA2). The functional properties-for example gelling properties-of plasma fractions were maintained in a more or less native status if an enzymatic modification was done before spray drying. Furthermore, PLA2 preprocessing significantly improved the surface activity of dried plasma fractions. Without enzymatic treatment, spray-dried plasma fractions showed an intense loss of surface activity and gelling properties due to a heat-induced denaturation and aggregation of plasma livetins and low-density lipoprotein (LDL) apoproteins. In contrast, high air outlet temperatures during spray drying resulted in a significant increase in the gelling ability of reconstituted granules. Additionally, PLA2-modified granules showed considerably improved solubility and surface activity after spray drying compared to non-enzymatically modified granules.

Original languageEnglish
Pages (from-to)1485-1496
Number of pages12
JournalDrying Technology
Volume31
Issue number13-14
DOIs
StatePublished - Oct 2013

Keywords

  • Egg yolk
  • Granules
  • Phospholipase A
  • Plasma
  • Spray drying

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