Impact of a Treatment with Phospholipase A2 on the Physicochemical Properties of Hen Egg Yolk

Changes in physicochemical properties of egg yolk were investigated after a treatment with phospholipase A2 (PLA2), where phospholipids are converted in lyso-phospholipids. Protein solubility and protein denaturation before and after modification by PLA2 was monitored as well as the functionality of egg yolk by means of interfacial tension. Enzymatic treatment showed a significant impact on the properties of egg yolk with regard to protein solubility and denaturation behavior. To gain a closer insight, egg yolk was separated in its water-soluble fraction called plasma and the insoluble granules. Both fractions were separately modified by PLA2. The granule fraction shows a higher protein solubility, and the plasma proteins show very high heat stability after modification by PLA2. Hypotheses regarding related changes in the low-density lipoprotein (LDL) particles are discussed. Results suggest that significant differences in the functional properties of untreated and PLA2-modified egg yolk do not primarily result from the existence of lyso-phospholipids but from structural changes in egg yolk granules and LDL particles.