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PHOSPHOLIPASE A2 improves quality of various products including yogurt and ice cream
PHOSPHOLIPASE A2 increases viscosity, for superior egg yolk stability at high temperatures in mayonnaise and dressings sauces production
PHOSPHOLIPASE A2 acts as yield maximiser ingredient in baked products
PHOSPHOLIPASE A2 (PA2) is an enzyme derived from porcine pancreas. It serves as a catalyst in the hydrolysis of the fatty acid in the second position of phospholipids/lecithin.
This process results in the conversion of approximately 70% of the lecithin found in egg yolk to lysolecithin, which has much better emulsifying properties than lecithin.
PURITY & ACTIVITY
Residual Activity vs pH at 50°C[weblator_chart id=”1″]
Activity vs Temperature at pH8.5[weblator_chart id=”2″]
PA2 Stability at different pH values[weblator_chart id=”3″]
Figures 1 and 2 demonstrate the effect of pH and temperature on the activity of PA2 .
Figure 3 demonstrates the effect of different pH values at different temperatures on the enzymatic activity of PHOSPHOLIPASE A2 .
PHOSPHOLIPASE A2 (PA2) preparations meet both the current Food Chemical Codex (FCC) specifications and the Joint WHO/FAO Expert Consultation on Food Additives (JECFA) Compendium of Specifications for Food Grade Enzyme Preparations.
- E.C. (Enzyme Classification) Numbers: Phospholipase A (porcine pancreatic) – C 188.8.131.52
- CAS (Chemical Abstracts Registry) Number: Phospholipase – 9001-84-7
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