The emulsifying property of egg yolk drops sharply with high temperature in food processing. The lecithin of yolk was hydrolyzed into lysolecithin with phospholipase to make the modified egg yolk keep excellent emulsifying property and stability even in high temperature, low pH and high ion concentration. The emulsifying property and stability of the modified yolk powder were studied. Results: The modified egg yolk has better emulsifying property and heat stability than untreated egg yolk, and has a good resistance to acid and base. Compared with common egg yolk, the emulsifying property of the product is increased by 30%. Moreover, the emulsion stability is 4 times as much as that of common egg yolk.%鸡蛋蛋黄在食品加工中经高温处理乳化性会显著下降,用磷脂酶修饰蛋黄磷脂,将其转变为溶血磷脂,使改性后的蛋黄在高温、低pH、高离子浓度环境下仍具有良好的乳化性及稳定性.本试验研究了磷脂酶修饰后蛋黄粉的乳化性和热稳定性.结果表明:改性蛋黄粉的乳化性、热稳定性都有显著提高.与普通蛋黄粉相比,改性蛋黄粉具有较强的抗酸、抗碱能力,乳化性提高了30%,且乳化稳定性是普通蛋黄粉的4倍.通过差示扫描量热仪(DSC)分析可知,改性蛋黄的变性温度高达95℃,显示出很强的耐热性.
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