CAS: 9001-84-7 | EC No.: 232-637-7
PHOSPHOLIPASE A2(PLA2 or 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 converts approximately 70% of the lecithin found in egg yolk to lysolecithin, which has much better emulsifying properties than lecithin. PHOSPHOLIPASE A2 is an enzyme preparation containing trypsin and chymotrypsin specifically designed for food applications.
Advantages:
A key benefit of using Bioseutica®'s pancreatic enzymes lies in the full range of services, including both technical and application support that Bioseutica® provides. Neova works with its customers to meet their unique product specifications. Raw materials are sourced from government-certified facilities. Bioseutica®'s PHOSPHOLIPASE A2 (PLA2) complies with the recommended purity requirements for food-grade enzymes provided by the joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Food Chemical Codex (FCC).
Applications:
PHOSPHOLIPASE A2(PLA2) can be used in the production of heat-stable egg yolk. Enzyme-modified egg yolk offers several benefits in various food systems, including mayonnaise, sauces, dressings, baking, and ice cream. One benefit of enzyme-modified egg yolk is better emulsifying properties than untreated egg yolk; this functionality stabilizes otherwise incompatible ingredients.
Modified egg yolk also demonstrates a high degree of stability at elevated temperatures (i.e., 70˚- 80˚C) compared to untreated yolk that has little tolerance for temperatures above 60˚C. Modified egg yolk treated with PHOSPHOLIPASE A2 PA2 has demonstrated superior stability at retort temperatures above 150˚C when used in certain food systems (i.e., mayonnaise). This stability allows for the incorporation of pasteurization into processing, which is critical for microbial quality and contributes to increased shelf life.
Increased viscosity is another benefit offered by modified egg yolk, which is particularly important in the production of mayonnaise.
Food Applications:
PHOSPHOLIPASE A2 is used extensively as a processing aid in many food applications, including:
- Enzymatic degumming of vegetable oil;
- Low fat cheese and dairy production;
- Improving the heat stability and emulsifying properties of egg yolk and soy products;
- Promoting antibacterial activity against both GRAM-positive and GRAM-negative bacteria;
- Preventing oiling out during cheese production, thereby increasing yield;
Pharmaceutical Applications:
PHOSPHOLIPASE A2 has a variety of applications in drug delivery systems.
Regulatory:
Regulations may vary by country. Always check the local legislation regarding the usage and claims of this product.
Specifications (units/ml):
PHOSPHOLIPASE A2 Activity Min: 10,000