Effects of Mixed Enzyme Preparations on the Solubilization of Proteins for Separating Egg Yolk Oil from a Fresh Yolk Suspension

Abstract

Polypeptides were solubilized from a fresh egg yolk suspension, and the reaction mixture was clarified by using an enzyme preparation. Among the various enzyme preparations, only Newlase F could clarify the yolk suspension when used alone. Since Newlase F has both protease and lipase activities, it was suggested that several mixed enzyme preparations which had resulting protease and lipase activities could be available for use. When a 1O% yolk suspension was treated with Papain W-40/Lipase F, for example, the proteins of egg yolk were clarified within 4h, and the egg yolk oil rose to the surface of the liquid. About 80% of the polypeptides were liberated to the transparent liquid.