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Article: Characterization of Diacylglycerol Oil Mayonnaise Emulsified Using Phospholipase A^sub 2^-Treated Egg Yolk
- Article from:
- JAOCS, Journal of the American Oil Chemists' Society
- Article date:
- November 1, 2004
- Author:
CopyrightCopyright AOCS Press Nov 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT:
Mayonnaise samples were prepared using DAG oil as the oil phase; the properties and stability were compared with mayonnaise samples prepared from TAG oil. Normal (nontreated) egg yolk and phospholipase A^sub 2^ (PLA2)-treated egg yolk were used as emulsifiers. The DAG oil mayonnaise prepared with nontreated egg yolk (DAG-M) was unstable, with cracks forming within 4 wk at 40°C. This type of fracture was not observed for TAG oil mayonnaise prepared with nontreated egg yolk (TAG-M). ^sup 31^P NMR and quantitative analyses of phospholipids suggested that the phospholipids of egg yolk lipoprotein were dissolved in DAG-M oil droplets, which might result in the coalescence and fracture ...
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