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. Phospholipase A2 is an enzyme preparation containing both trypsin and chymotrypsin specifically designed for food applications.
A key benefit associated with 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. All extraction and refining are done under cGMP guidelines for active pharmaceutical ingredients (API). Bioseutica's PHOSPHOLIPASE A2 (PA2) 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).
PHOSPHOLIPASE A2 (PA2) can be used in the production of heat-stable egg yolk. Enzyme modified egg yolk offers a number of benefits in various food systems, including mayonnaise, sauces, dressings, baking, and ice cream. One benefit provided by enzyme-modified egg yolk is better emulsifying properties than untreated egg yolk; this functionality serves to stabilize 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 which also contributes to increased shelf life.
Increased viscosity is another benefit offered by modified egg yolk, which is particularly important in the production of mayonnaise.
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;
Phospholipase A2 has a variety of applications in drug delivery systems.
Phospholipase A2 Activity Min: 10,000