Recovery of Foam Stability of Yolk-contaminated Egg White by Lmmobilized Lipase

Abstract

Seven kinds of lipase were immobilized to Sepharose 4 B, porous glass beads and ionexchange resins. Lipase immobilized to porous glass beads was most suitable for the treatment of yolk-contaminated egg white. Optimum pH and temperature were not varied by the immobilization. The immobilized lipoprotein lipase from Pseudomonas fluorescens and lipase from Rhizopus delemar were applied to the treatment of yolk-contaminated egg white. The foam stability of the spray-dried egg white solution containing 0.05% yolk was completely recovered by the 30min's treatment with both immobilized lipases. This demonstrated the feasibility of improving the foaming properties of yolk-contaminated egg white by the immobilized lipase treatment.