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- W2348808532 abstract "The lecithin was hydrolyzed with phospholipase A into the lysolecithin and the degree of conversion was 80%. The functional properties of modified egg yolk and its effect on the characteristics of mayonnaise and bread were studied. Functional experiments indicated modified egg yolk had better emulsion stability,higher moisture absorption and markedly better heat stability than untreated egg yolk. Mayonnaise made of enzyme treated egg yolk could withstand heat treatment at 100℃ for 30 minutes and showed no oil exudation while the ordinary egg yolk emulsifier had become destabilized and the oil had been released from the emulsion. Furthermore, the viscosity of mayonnaise made of the modified yolk was 1.5 times higher than that of ordinary egg yolk. The enzyme treatment of egg yolk had a positive effect on the quality of bread, and more effective in preventing bread staling." @default.
- W2348808532 created "2016-06-24" @default.
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- W2348808532 date "2005-01-01" @default.
- W2348808532 modified "2023-09-23" @default.
- W2348808532 title "FUNCTIONAL PROPERTIES OF EGG YOLK MODIFIED WITH PHOSOPHOLIPASE A AND ITS EFFECT ON CHARACTERISTICS OF EGG PRODUCTS" @default.
- W2348808532 hasPublicationYear "2005" @default.
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