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Related Experiment Video

Updated: Aug 1, 2025

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Research Note: Aggregation-depolymerization of chicken egg yolk granule under different food processing conditions.

Hongliang Ye1, Jiale Sui1, Jinqiu Wang1

  • 1Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.

Poultry Science
|April 30, 2023
PubMed
Summary

Processing conditions significantly alter chicken egg yolk granule structure. High salt, alkaline pH, and ultrasound cause depolymerization, while freezing, heat, and mild acid induce aggregation, impacting yolk applications.

Keywords:
assembly structureegg yolkpHultrasonicyolk granule

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Area of Science:

  • Food Science
  • Colloid Science
  • Materials Science

Background:

  • Chicken egg yolk granules are natural micro-nano aggregates with variable structures.
  • Understanding yolk granule assembly is crucial for food processing and applications.

Purpose of the Study:

  • To investigate the impact of processing factors on egg yolk granule properties and microstructure.
  • To identify key indicators reflecting yolk granule aggregation.

Main Methods:

  • Studied effects of NaCl concentration, pH, temperature, and ultrasonic treatment.
  • Utilized scanning electron microscopy (SEM) for microstructure analysis.
  • Performed correlation analysis on turbidity and particle size.

Main Results:

  • Ionic strength (>0.15 mol/L), alkaline pH (9.5, 12.0), and ultrasound induced depolymerization.
  • Freezing-thawing, heat (65-100°C), and mild acidic pH (4.5) caused aggregation.
  • SEM confirmed condition-dependent aggregation and depolymerization.
  • Turbidity and average particle size were critical indicators of aggregation structure.

Conclusions:

  • Processing conditions dictate egg yolk granule assembly, leading to either aggregation or depolymerization.
  • Turbidity and particle size are reliable indicators for monitoring yolk granule structural changes.
  • Findings are vital for controlling yolk granule behavior in food processing and product development.