Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production

Egg yolk (EY) was enzymatically modified by phospholipase A2 to improve its functional properties for mayonnaise production. The optimum reaction conditions predicted by response surface methodology were enzyme concentration of 7432 LEU for 74 min in the presence of 11.5% (w/w) salt. The predicted values were in good agreement with the experimental values. The mayonnaise prepared with 6% (w/w) of the enzymatically modified EY (EM-EY) had no significant differences in overall acceptability or in the perceived intensities of umami, nutty flavor, sourness, oiliness, and rancid flavor as compared to the mayonnaise prepared with 8% (w/w) fresh EY. The stability of the mayonnaise prepared with 6% (w/w) EM-EY was greater than that of the mayonnaise prepared with 10% (w/w) fresh EY. Based on the results, EM-EY, when produced at optimum conditions, has great potential to replace fresh EY.