Co-enzymatic hydrolysis enhanced thermal stability of mayonnaise.

With the accelerated pace of life, frozen bakery products and ready-to-eat hot food are gradually emerging. Mayonnaise, a commonly used flavor sauce, is also applied to these products. However, with the large amount of oil and fat precipitation of mayonnaise in the reheating process of the product, which affects its application in the food industry, the thermal stability of mayonnaise has been gradually paid attention to. In this study, the thermal stability of mayonnaise was effectively improved by the combined enzymatic hydrolysis of liquid egg yolk (LEY) with phospholipase A2 (PLA 2) and flavor protease. It was found that the moderate addition of flavor protease could effectively reduce the surface hydrophobicity and interfacial tension of egg yolk protein and improve its emulsification stability. Moreover, the hydrolysis reduced the molecular weight of yolk protein, thus reducing the thermal aggregation effect of yolk protein due to heating, which in turn reduced the loss of protein at the O/W interface and improved the thermal stability of mayonnaise. [Display omitted] • The preparation of liquid egg yolk through co-hydrolysis by phospholipase and flavor protease. • Improved emulsification performance of liquid egg yolk was achieved by reducing protein aggregation. • The thermal stability of mayonnaise prepared from enzymatically hydrolyzed liquid egg yolk was significantly enhanced. [ABSTRACT FROM AUTHOR]