Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen–Thawed Hen Egg Yolk
2018
Primacella, Monica | Wang, Tong | Acevedo, Nuria C.
Yolk gelation upon 5 week freezing–thawing was studied in four recombined yolk systems containing different plasma and granule proportions. Fractionation for mass distribution, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS–PAGE) for protein distribution, and rheological properties were explored. Results indicate that both plasma and granule components, including low-density lipoprotein (LDL), high-density lipoprotein (HDL), and α-livetin proteins, contributed to gelation. Protein aggregation was reflected through a large mass increase in the granule fraction and appearance of a floating LDL layer upon fractionation of gelated yolk systems. A significant increase in gel strength (elastic modulus, G′) was observed with the increase of the granule content. Overall, this study provides a better understanding of yolk gelation mechanism that may consequently lead to the design of innovative methods for preventing gelation. A schematic presentation of the yolk gelation mechanism is also proposed.
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