Use of Mucor miehei Lipase to Improve Functional Properties of Yolk‐Contaminated Egg Whites

Abstract

Egg yolk contamination of egg whites continues to be a serious problem in the egg industry. The ability of egg whites to form stable and voluminous foams is greatly inhibited by yolk contamination, even at very low levels, between 0.01% and 0.2% w/w yolk in white. Experiments were conducted to determine if Mucor miehei lipase could regenerate the functional properties of yolk-contaminated egg whites. Lipase from M. miehei and colipase from porcine pancreas were added to yolk-contaminated (0.2%, w/w) egg white samples to hydrolyze triglycerides originating from egg yolk. Enzymatic hydrolysis of triacylglycerols was confirmed using thin-layer chromatography. Treatment of yolk-contaminated samples with lipase and colipase yielded significant (P < 0.05) improvements in a number of the functional properties, including the final foam volume, foam capacity, and foaming power. These functional properties showed complete restoration to control levels. However, foam stability and foam drainage levels were not statistically different from yolk-contaminated samples that had not been enzymatically treated. Enzyme-treated yolk-contaminated egg whites were also tested in angel food cakes. Enzyme-treated, yolk-contaminated egg whites performed similarly to non-yolk-contaminated control, and much better than yolk-contaminated sample in angel food cakes. The results show that most negative effects of yolk contamination can be reversed by treatment with Mucor miehei lipase and colipase.

Structural and rheological characterization of liquid egg white modified with phospholipase A 2 enzyme

“…In this study, PLA enzyme treatment improved the whipping capacity of LEW. These results are in agreement with the literature (Kobayashi, Kato, Ohmiya, & Shimizu, 1980; Macherey, Conforti, Eigel, & O'Keefe, 2011).…”

“…However, the decrease was not statistically different in FS values at Day 0. Similar results were obtained by Macherey et al, (2011).…”

Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white

“…Enzyme‐modified liquid egg products are one of the fastest‐growing products in the egg processing industry. Enzymes such as lipase, phospholipase A 2 , and protease are used for improving or recovering the technological and functional properties such as foaming, emulsifying, and gelling of egg products (Macherey, Conforti, Eigel, & O’Keefe, 2011; Pokora et al., 2017; Yuceer, 2020; Yüceer & Caner, 2019). Generally, it was known that the lipase enzyme treatment was used in egg white to inactive or degrade the traces of lipids from yolk present in egg white liquid, which affects the functional quality (Yuceer & Caner, 2018).…”

“…Generally, it was known that the lipase enzyme treatment was used in egg white to inactive or degrade the traces of lipids from yolk present in egg white liquid, which affects the functional quality (Yuceer & Caner, 2018). Already various research revealed that lipase is used to degrade the migration of lipids from the yolk (Kobayashi, Kato, Ohmiya, & Shimizu, 1980; Macherey, 2007; Macherey et al., 2011). Also, the coagulation and denaturation of egg protein is a critical quality attributes in egg functionality (Chang, Chen, Lee, & Chang, 1999).…”

Phospholipids oxidation and foaming enhancement of egg albumen

“…Egg albumen is extensively used in processed foods because of its excellent foaming properties, especially in ice cream, meringue, and angel food cake (Macherey 2007). Egg albumen contains more than 40 types of proteins, among which seven types represent the majority as listed in Table 1 (Alleoni 2006).…”