Composition and functional properties of cholesterol reduced egg yolk

Area of Science:

• Food Science
• Biochemistry
• Nutritional Science

Background:

• Egg yolk (EY) is a rich source of lipids and proteins but also contains significant cholesterol.
• Reducing cholesterol in egg yolk is desirable for health-conscious consumers.
• Traditional methods for cholesterol reduction can impact functional properties.

Purpose of the Study:

• To evaluate the efficacy of beta-cyclodextrin in reducing cholesterol in egg yolk.
• To compare the compositional and functional properties of cholesterol-reduced egg yolk (CREY) with control egg yolk (EY).

Main Methods:

• Cholesterol absorption using beta-cyclodextrin at pH 10.5 for CREY preparation.
• Lipid and protein fractionation and analysis.
• Assessment of protein solubility and sponge cake volume.
• Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) for protein profiling.
• Color analysis using beta-carotene concentration and Hunter b values.

Main Results:

• CREY showed significant reductions in free (91.6%) and esterified (94.4%) cholesterol.
• CREY had lower lipid and protein content but higher carbohydrate and ash content compared to EY.
• Triglycerides became the major lipid class in CREY, with altered fatty acid profiles (more oleic, less linoleic acid).
• Protein solubility and sponge cake volume were comparable between CREY and EY.
• CREY exhibited a less yellow color than EY.

Conclusions:

• Beta-cyclodextrin is a viable agent for producing low-cholesterol egg yolk.
• CREY retains similar functional properties to conventional egg yolk, making it a suitable alternative.
• This method offers a promising approach for developing healthier egg-based food products.