COMBINED EFFECTS OF SPRAY DRYING AND ENZYMATIC TREATMENT ON THE TECHNO-FUNCTIONAL PROPERTIES OF DRIED EGG YOLK MAIN FRACTIONS
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,e.g.rheological behavior,of plasma were maintained in a more or less native status if an enzymatic modification was done before spray drying.Furthermore,a PLA2 pre-processing improved significantly the surface activity of dried plasma.Without enzymatic treatment spray dried plasma showed an intense loss of surface activity and gelling properties due to a heat induced denaturation and aggregation of plasma- livetins and LDL-apoproteins.In contrast,high air inlet and outlet temperatures during spray drying resulted in a significant increase in surface activity of reconstituted granules.This phenomenon could be enforced by an enzymatic pre-processing.PLA2 modified granules showed a considerable improved solubility and surface activity after spray drying compared to untreated dried granules.
egg yolk granules plasma PLA2 spray drying
T.Strixner U.Kulozik
Chair for Food Process Engineering and Dairy Technology,ZIEL Food and Nutrition Research Center,Technische Universit(a)t München,Weihenstephaner Berg 1,85354 Freising-Weihenstephan,Germany
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-9
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）