Co‐dried Carbohydrates Effect on the Performance of Egg Yolk Solids

Abstract

SUMMARY– When egg yolk is dried and subsequently rehydrated, it loses its ability to form a stable foam. If sufficient carbohydrates are added to the egg yolk before dehydration, much of the foaming ability is retained by the rehydrated yolk. Evidence has been presented that, in plain‐dried yolk, the removal of water irreversibly changes the structure of the low‐density lipoproteins and that foam‐inhibiting free lipid is released from these lipoproteins. When yolk is co‐dried with added carbohydrates, the carbohydrates partially protect the lipoproteins from this irreversible structural change, probably by replacing the water of hydration at its binding sites during the drying process.

Effect of salting processes on chemical composition, textural properties and microstructure of duck egg

“…The dehydration during salting and the presence of salt in yolk probably enhanced oil exudation. Schultz et al 12 pointed out that the removal of water from egg yolk increased the extracted lipid. Free lipid might be released from low-density lipoprotein micelles, due to the structural changes of low-density lipoprotein induced by dehydration and increased salt content.…”

Physicochemical Properties of Salted Pickled Yolks from Duck and Chicken Eggs

“…According to the method of Schultz et al (1968), about 2g yolk were mixed with 150 mL petroleum ether and homogenized (X10/ 20, Ystral GmbH, Dottingen, Germany) 1 min at room temperature. The mixture was then filtered by paper (Whatman No.…”

“…Similar trends were observed for the CY except a rapid increase in extracted lipid occurred at a moisture content of 33.5% instead of the 27.5% of comparable DY samples. Schultz et al (1968) pointed out that removal of water from EY increased extracted lipid due to the structure change of low density lipoprotein. Thus, the dehydration during pickling probably enhanced oil exudation.…”

Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven

“…42 During treatment involving dehydration the lipoproteic complexes in egg undergo substantial qualitative and quantitative alterations, which also affect the physicochemical and functional properties. 43 Since phospholipids represent 90% of polar lipids in egg yolk and since these form lipoproteinic complexes, they decrease in quantity during hydrolysis because of their known susceptibility to oxidation. 44,45 Although from a fatty acid intake point of view at the level of HDL and LDL (high and low density lipoprotein) synthesis, the U/S ratio does not point to the appearance of nutritional problems since the unsaturated proportion is maintained, the data collected for the M/P ratio for microwave treatment are interesting; these data point to important nutritional losses since 18:2 and 18:3 are considered essential fatty acids because, although they are essential for the organism's correct functioning, the organism itself cannot synthesise them.…”