Yolk plasma has been examined before and after (a) freeze-thaw gelation and (b) heat-setting at 62.5"C for aggregation states by gel filtration and electron microscopy and for its performance in standard Madeira cake baking. Frozen and thawed plasma consists predominantly of large aggregated species of lipoprotein particles. Heat set plasma has a lower degree of aggregation than frozen and thawed samples. I t is richer in aggregated species than untreated plasma. The aggregation state is not readily reversed by egg white andfor sucrose The degree of aggregation does not appear to affect the baking performance of plasma. Implications of this finding are discussed in terms of possible relationship of lipoprotein size distribution to baking function.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.