抄録
Enzyme application technology continues to evolve, with food processing being the most typical application, but enzymes are also used in the manufacture of chemical products, to improve the function of everyday items, and in the medical field. Among enzymes for food processing, the application of phospholipase A2, which hydrolyzes lecithin, has been expanding in recent years. When lecithin is hydrolyzed by phospholipase A2 to lysolecithin, the hydrophilicity of amphiphilic lecithin becomes stronger, and its surface activity is dramatically improved. Taking advantage of this feature, the trend to add phospholipase A2 directly to foods to give it functionality as an emulsifier is accelerating. Phospholipase A2 manufactured by Nagase Viita has the property of being inactivated at around 60°C while showing high activity at around 50°C. This means that it is very easy to use, as it is effective at temperatures where the risk of bacterial growth is not a major concern and can be easily inactivated under general food pasteurization temperature conditions. Phospholipase A2 can impart functionality in foods made with lecithin-rich eggs and was found to be effective in imparting heat resistance and maintaining foaming properties in mayonnaise and sponge cakes, respectively. In addition, it is also expected to be effective in manufacturing soybean lysolecithin for use in animal feed and in improving the yield of cheese made from milk. Further utilization is anticipated in the future.
