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Clarification of Spray‐Dried Egg Yolk Suspensions and Solubilization of Proteins from Lipoproteins

The separation of proteins and lipids from spray-dried egg yolk was attempted using commerical enzymes and mold enzymes. Good solubilization of protein from a spray-dried egg yolk suspension (clarification of the suspension), could not be obtained with purified commercial enzymes (protease, lipase and phospholipase), but three crude enzymes extracted from molds and one commercial enzyme produced good results. Among them, Newlase F (crude preparation, derived from the genus Rhizopus) successfully clarified the spray-dried egg yolk suspension (pH 4.7, 40 o C, 5-8 hr), thereby solubilizing about 85% of the total protein in the whole spray-dried egg yolk