The thermal behavior of egg yolk involves lipoprotein instability

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

“…As shown in Figure 3a, the emulsifying activity of all samples showed a downward trend with increasing temperature. Studies have shown that (Zhao et al., 2022) the main lipoprotein of egg yolk gradually unfolds with increasing temperature, and most of the lipids in the egg yolk are released and involved in the formation of aggregates. Emulsifying activity showed a downward trend due to the formation of increasingly insoluble aggregates.…”

“…The viscosity of liquid egg yolk has a significant impact on the sensory quality and quality control of egg processing applications and processed products (Wang et al, 2022). Therefore, this article monitored the variation of apparent viscosity of liquid yolk with temperature.…”

“…At present, liquid egg yolk used for industrial purposes must be pasteurized, and the temperature reaches a certain sterilization intensity to ensure hygiene and safety (Lechevalier et al., 2017; Ribeiro et al., 2023). Due to the low heat resistance of egg yolk protein, thermal sterilization or heat treatment at temperatures greater than 65°C may cause denaturation and aggregation of the liquid egg yolk, resulting in the loss of its original functional characteristics (Zhao et al., 2022). Therefore, on the basis of maintaining the original functional properties of liquid egg yolk, seeking effective methods to improve the heat resistance of liquid egg yolk and enable it to withstand higher heat treatment temperatures is an effective way to solve the above problems.…”

Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg

“…This exposure accelerates lipoprotein aggregation through hydrophobic interactions, leading to an increase in K. However, the addition of salt can inhibit aggregation, resulting in a decrease in K. Moreover, with increasing salt concentration, the K decreases further. Previous studies have demonstrated a positive correlation between K value and temperature [32], confirming that KCl can effectively impede the thermal aggregation of LWEs and mitigate the increase in viscosity induced by high temperatures. The flow behavior index n indicates the degree to which a fluid differs from a Newtonian fluid.…”

“…This difference suggested that salt not only influences aggregation behavior but also induces the disruption and rearrangement of lipoproteins, resulting in increased friction within the system. This increase in friction also accounts for the abrupt increase in viscosity [32,33]. Additionally, the peak in the 0.1-10 µm range became broader, accompanied by the emergence of a distinct peak in the 10-100 µm range.…”