Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties

There is considerable interest in using enzymatic hydrolysis to control the rate and extent of egg yolk so as to develop the better-quality emulsions in food industry. The purpose of this study is to evaluate the effect of dual enzymatic hydrolysis of neutrase and trypsin on structural and emulsifying properties of liquid egg yolk (LEY) at varying hydrolysis times (0.5, 1.5, 2.5, 3.5 and 4.5 h). The results showed that the emulsifying activity,...