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Characterization of Four Thermogelled Egg Yolk Varieties Based on Moisture and Protein Content by Ruiqi Zhang; Fusheng Yao; Zhonghua Ning is a Agricultural and Biological Sciences article available to read on EtoBox.

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There are obvious differences between egg yolks of different varieties. Additionally, boiled eggs, which are widely liked and consumed globally, are nutrient rich. However, they absorb water in the esophagus during swallowing, and this result in an uncomfortable sensation. Here, we determined the moisture content and distribution as well as the protein contents and properties of 4 varieties of thermogelled egg yolks. Among the varieties, Green Shelled thermogelled egg yolk showed the highest protein content and solubility. Additionally, the ionic, hydrogen, and disulfide bonds corresponding to Rhode Island Red thermogelled egg yolk samples were the weakest, while the hydrophobic interaction force corresponding to the Hetian Dahei (**HD**) egg yolk samples was the weakest. Further, the distribution of the moisture contents of the 4 varieties was significantly different (__P__ < 0.05). HD egg yolk showed the highest moisture content, and its bound and immobile moisture contents were significantly higher than those of the other 3 varieties. Egg yolk moisture content also affected free amino acid content, which was the highest for HD egg yolk. Therefore, owing to its high moisture cont

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Author

Ruiqi Zhang; Fusheng Yao; Zhonghua Ning

Publisher

Elsevier BV

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)