What is it about?
The modification of the phospholipids presents in egg white during the egg breaking or in storage is critical in the egg processing. The fats and phospholipids from the yolk lead to migrate to egg white. The PLA enzymes could be used to improve the functionality or recover the adverse effects of the fresh eggs during aging. Understanding the effect of enzymes of LEW has great importance for the value‐added new product development in the egg processing industry and to enhance the functionality in final product such as baking products.
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Why is it important?
The modification of the phospholipids presents in egg white during the egg breaking or in storage is critical in the egg processing. The fats and phospholipids from the yolk lead to migrate to egg white. The PLA enzymes could be used to improve the functionality or recover the adverse effects of the fresh eggs during aging. Understanding the effect of enzymes of LEW has great importance for the value‐added new product development in the egg processing industry and to enhance the functionality in final product such as baking products.
Perspectives
The modification of the phospholipids presents in egg white during the egg breaking or in storage is critical in the egg processing. The fats and phospholipids from the yolk lead to migrate to egg white. The PLA enzymes could be used to improve the functionality or recover the adverse effects of the fresh eggs during aging. Understanding the effect of enzymes of LEW has great importance for the value‐added new product development in the egg processing industry and to enhance the functionality in final product such as baking products.
Associate Profesor Dr. Muhammed Yuceer
Canakkale Onsekiz Mart Universitesi
Read the Original
This page is a summary of: Structural and rheological characterization of liquid egg white modified with phospholipase A2
enzyme, Journal of Food Processing and Preservation, March 2020, Wiley,
DOI: 10.1111/jfpp.14450.
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