Gelation of Egg Yolk

Powrie, W.; Little, Henry N.; Lopez, Anthony

doi:10.1111/j.1365-2621.1963.tb00156.x

Cited by 86 publications

(65 citation statements)

References 20 publications

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“…Thus, the diameter of the majority of yolk particles decreased in 168 d and increased in all other gelled yolk samples compared to CF and C0d. This trend was seen in the surface area and volume moment mean (D [3,2] and D [4,3], respectively) of the aforementioned sample groupings ( Figure 3.4). The volume moment mean was especially important because it reflects the size of particles that constitute the majority of the sample volume.…”

Section: Particle Size Analysismentioning

confidence: 86%

“…The surface area moment mean must not be neglected, as it was important to monitor the proportion of smaller particles (i.e., unaggregated LDL) present. [3,2], and D [4,3] were observed in CF, C0d, and 1d samples (p < 0.05) ( Figure 3.4, Appendix B2). As fresh yolk transitioned to zero storage gelled yolk and then 1 d gelled yolk, the particle size distribution shifted significantly towards particles with larger diameters.…”

Section: Particle Size Analysismentioning

confidence: 99%

“…As surface area and volume moment mean increased from 1 to 84 d, yield stress increased. Based on this relationship, D [3,2] and D [4,3] of 168 d was expected to increase significantly from 84 d.…”

Section: Particle Size Analysismentioning

confidence: 99%

“…However, both values decreased significantly at 168 d, and its D [3,2] was comparable to C0d while its D [4,3] was comparable to 7 and 14 d ( The interpretation of changes observed in rheological and particle size analyses was further clarified after studying yolk at the nano and micro levels, particularly yolk matrix mobility using 1 H NMR spectroscopy, protein changes with PAGE, and gel network rearrangement with TEM. In food, water is typically described as bulk water or bound water.…”

Section: Particle Size Analysismentioning

confidence: 99%

“…Yolks were separated using a modified version of the method by Powrie et al 2 Yolks were separated from the albumen, and the chalazae of each yolk was carefully removed. The albumen and chalazae were discarded.…”

Section: Egg Yolk Separationmentioning

confidence: 99%

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Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Acevedo

Horner

et al. 2015

J. Agric. Food Chem.

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A study of yolks stored up to 168 d at −20 °C was conducted to determine the gelation behavior and mechanism of freeze–thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance (1H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing. PAGE analyses suggest that granular proteins participated in aggregation during freeze–thaw. Increasing gel strength and particle size and decreasing water and lipid–water mobility indicate that lipoproteins or apolipoproteins aggregated. At storage times ≥84 d, increased protein and lipid mobility, the detection of smaller particles, and secondarily increased gel strength suggest the liberation of protein or lipoprotein components from previously formed aggregates and further aggregation of these constituents. Disruption of the gelled yolk matrix observed with TEM supported that ice crystal formation was required for gelation to occur. A two-stage dynamic gelation model is thus proposed.

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Section: Particle Size Analysismentioning

confidence: 86%

Section: Particle Size Analysismentioning

confidence: 99%

Section: Particle Size Analysismentioning

confidence: 99%

Section: Particle Size Analysismentioning

confidence: 99%

Section: Egg Yolk Separationmentioning

confidence: 99%

See 3 more Smart Citations

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Acevedo

Horner

et al. 2015

J. Agric. Food Chem.

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The effect of heat and other factors on whole egg and its constituents

Parkinson¹

1966

J Sci Food Agric

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Published work on the effects of heat and storage on egg white and some of its constituent proteins is reviewed; this is mostly devoted to studies of the heat denaturation of ovalbumin. Papers on egg yolk and its constituents cover investigations on 'gelation' and autoxidation, and a few studies on the effects of heat, storage in the frozen state and mechanical treatment of whole egg are reported.

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Effect of pasteurisation on the chemical composition of liquid whole egg. I.—Development of a scheme for the fractionation of the proteins of whole egg

Parkinson¹

1967

J Sci Food Agric

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The proteins of whole egg may be separated into soluble and insoluble portions by dialysis against glycine solution followed by centrifugation at a high speed. The soluble proteins can then be resolved into at least twelve fractions by ion-exchange chromatography on diethylaminoethyl-cellulose, using stepwise elution with dilute glycine-phosphate buffer solutions containing increasing concentrations of sodium chloride. Further examination has shown that most of the fractions contain more than one protein, and some tentative identifications have been made. The insoluble proteins can be dissolved in a relatively strong phosphate buffer and fractionated on diethylaminoethyl-cellulose in a similar way. Separate examinations of white and yolk indicated that the soluble proteins of whole egg are predominantly the same as those of the white, and also showed certain differences between whole egg and the separated white and yolk that could be attributed to some form of protein association in mixed whole egg. An initial experiment has suggested that the method described will reveal differences between raw and pasteurised egg.

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Gelation of Egg Yolk

Cited by 86 publications

References 20 publications

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

The effect of heat and other factors on whole egg and its constituents

Effect of pasteurisation on the chemical composition of liquid whole egg. I.—Development of a scheme for the fractionation of the proteins of whole egg

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