Maxapal A2Maxapal A2

Application sheet DESCRIPTION Maxapal A2 is a purified phospholipase A2 enzyme, produced by microbial fermentation. Maxapal A2 is the non-animal alternative to a similar enzyme extracted from porcine pancreas. Due to extensive purification, Maxapal A2 is free from other enzyme activities, making it particularly suitable for egg yolk modification. APPLICATION EGG YOLK Maxapal A2 is a phospholipase intended for partial hydrolysis of phospholipids to obtain improved phospholipid emulsifiers and improve the emulsifying properties of egg yolk. A2A2

FIGURE 1. MAXAPAL A2 HYDROLYSES PHOSPHOLIPIDS, BY CLEAVING THE FATTY ACID FROM THE 2ND POSITION RESULTING IN A LYSO-PHOSPHOLIPID PLUS A FATTY ACID. THE LYSOPHOSPHOLIPIDS HAVE SUPERIOR EMULSIFYING PROPERTIES COMPARED TO LECITHIN. The naturally available lecithin is hydrolysed to lysolecithin, which has improved oil/water emulsifier properties.

Lecithin10%

Lysolecithin63%

Other27%Maxapal A2

Lecithin70%

Lysolecithin3%

Other27%

phosholipid content before using Maxapal A2

phosholipid content after using Maxapal A2

Lecithin10%

Lysolecithin63%

Other27%Maxapal A2

Lecithin70%

Lysolecithin3%

Other27%

phosholipid content before using Maxapal A2

phosholipid content after using Maxapal A2

FIGURE 2. EGG YOLK INCUBATION WITH MAXAPAL A2 INCREASES LYSOLECITHIN LEVELS, AND CONSEQUENTLY IMPROVES EMULSIFATION PROPERTIES. The three main reasons to use Maxapal A2 in egg processing are: Better emulsification – Phospholipase A2 converts most of the lecithin in the egg into lysolecithin, which is a more effective o/w emulsifier.

Improved heat-stability – Emulsions made with egg yolk treated with Maxapal A2 are heat-stable up to 70-80°C, as opposed to 60°C for untreated egg yolk. This gives greater formulation flexibility, better product quality and allows for pasteurisation. Pasteurisation increases the microbial safety margin and gives the egg product a longer shelf life. Increased viscosity - Compared to standard egg yolk, Maxapal A2 treated yolk gives higher viscosity. Treated eggs mean food manufacturers can remove synthetic emulsifiers and additives. More quality conscious consumers often choose foods with minimal ingredients and fewer additives. PROPOSED PROCESS

Fatty acid

OH

Phosphoric acid Choline

Fatty acid+Phospholipase

Phospholipid(Lecithin, Phosphatidylcholine)

Lysophospholipid(Lysolecithin, Lysophosphatidylcholine)

Fatty acid

Fatty acid

Phosphoric acid Choline

1

2

3

Fatty acid

OH

Phosphoric acid Choline

Fatty acid+Phospholipase

Phospholipid(Lecithin, Phosphatidylcholine)

Lysophospholipid(Lysolecithin, Lysophosphatidylcholine)

Fatty acid

Fatty acid

Phosphoric acid Choline

1

2

3

Fatty acid

Fatty acid

Phosphoric acid Choline

1

2

3

The pH and temperature influence on the enzyme activity of Maxapal A2 under analytical conditions is shown in Figs. 3 and 4.

0

20

40

60

80

100

120

20 40 60 80

T [°C]

rela

tive

activ

ity [%

]

0

20

40

60

80

100

120

6 7 8 9 10

pH

rela

tive

activ

ity [%

]

FIGURE 3 AND 4. RELATIVE PLA2 ACTIVITY EXAMINED AT DIFFERENT PH AND T VALUES.

Maxapal A2Maxapal A2

The optimum working conditions for Maxapal A2 will vary depending on the given application and conditions. For egg yolk modification, the following conditions are suggested.

Heat salted (8%) egg yolk1)

to 40-50°C

Incubate for about 3-5 hours at 40-50°C

Cool to 4-8°C and keep refrigerated

Add Maxapal A2(1-2 ml/kg egg yolk)

Heat salted (8%) egg yolk1)

to 40-50°C

Incubate for about 3-5 hours at 40-50°C

Cool to 4-8°C and keep refrigerated

Add Maxapal A2(1-2 ml/kg egg yolk)

1) pasteurised egg yolk can be used if needed

To optimise the process, the pH of the egg yolk can be adjusted to 8 prior to incubation, as fatty acids are released during the incubation. The modified egg yolk can subsequently be used in the mayonnaise process.

FOOD-GRADE STATUS The product complies with the purity specifications of the FAO/WHO's Joint Expert Committee of Food Additives (JECFA), with the Food Chemical Codex (FCC) and with the guidelines for Food Enzymes of the Scientific Committee for Food (SCF) of the EU. KOSHER AND HALAL Maxapal A2 is non-animal derived and is both Kosher as Halal certified. ADDITIONAL INFORMATION Incubation times / dosages can vary. Other possible applications are listed below:

Application Typical function Bakery goods Improvement of volume

Fat dispersion Anti-staling

Instant products Wetting Dispersion

Margarine and edible oils spreads

Stabilization of product Prevention of spattering, browning and dispersion of sediment

To the best of our knowledge, the information herein is accurate and complete. However nothing herein contained shall be construed to imply any warranty or guarantee. This is a non-controlled document. It will not be automatically replaced when updated.