Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk

Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk

“…This phenomenon indicates that heat treatment can induce the destruction of egg yolk lipoproteins and lead to lipid release, accelerating aggregation behavior (Xu et al., 2020). At the same time, aggregation behavior also continuously promotes the release of phospholipids from lipoproteins, thereby forming laminate structures (Ren et al., 2022). At the same temperature, compared with fresh liquid egg yolk, the number and particle size of egg yolk lipoprotein aggregates in GSTA and GSTAS were smaller.…”

“…The distribution of proteins and lipids in the sample was observed using a confocal laser scanning microscope as described by Ren et al. (2022). Dissolved 1 g of the sample in 10 mL of deionized water, added 10 µL Nile blue (1 mg/mL in ethanol solution) and 10 µL Nile red (1 mg/mL in ethanol solution) dropwise to 10 mL egg yolk solution, and stood for 10 min in dark.…”

Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities

“…The oxidation of lipids and protein can also affect the color of egg yolks. Heat treatment was found to induce the oxidation of egg yolk lipids and proteins in a previous study [ 13 ]. The oxidation of lipids and proteins in egg yolk during salting leads to an increase in pyrrole pigment concentration and nonenzymatic browning; this leads to a decrease in yolk a * and b * values [ 24 ].…”

“…This may be the main reason for the significant increase in the abundance of some TG molecules in egg yolk due to heating. It was also reported that the structure of LDL particles in egg yolk is disrupted under treatment at 60–70 °C and above, thus inducing more lipids to be freed [ 13 , 33 ]. This further explains the difference in the number of differentially abundant TGs in the HEY/FEY and SEY/FEY.…”

“…Previous studies focused more on the effects of heat treatment on egg whites, especially on egg white allergens [ 9 , 10 , 11 , 12 ]. However, egg yolks are more diverse in terms of nutritional composition, especially their rich lipid content, which is also sensitive to heat processing [ 13 ]. Recent studies found that intense heat processing may result in the loss of the thermally unstable vitamins A and E in the egg yolk, as well as potentially producing some substances (e.g., FeS) that are detrimental to digestion and absorption [ 1 , 14 ].…”