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Impact of a direct incubation of egg yolk with phospholipase D (PLD) from Streptomyces chromofuscus was investigated with respect to its effect on rheological and emulsifying properties. Egg yolk has been shown to be a suitable substrate for incubation with PLD after a slight dilution with water (70/30, w/w). A considerable increase of egg yolk viscosity during incubation was observed correlating...
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