Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Abstract

A study of yolks stored up to 168 d at −20 °C was conducted to determine the gelation behavior and mechanism of freeze–thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance (1H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing. PAGE analyses suggest that granular proteins participated in aggregation during freeze–thaw. Increasing gel strength and particle size and decreasing water and lipid–water mobility indicate that lipoproteins or apolipoproteins aggregated. At storage times ≥84 d, increased protein and lipid mobility, the detection of smaller particles, and secondarily increased gel strength suggest the liberation of protein or lipoprotein components from previously formed aggregates and further aggregation of these constituents. Disruption of the gelled yolk matrix observed with TEM supported that ice crystal formation was required for gelation to occur. A two-stage dynamic gelation model is thus proposed.

Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

“…Most researchers have focused on understanding the mechanism of egg yolk gelation and looked for different methods to prevent it [8,[10][11][12][13]. Au et al [10] experimented with freezing egg yolk at −20 • C for 168 days and studied the gelation process and kinetics. Both plasma and granules were found to be involved in the gelation process [10].…”

“…Au et al [10] experimented with freezing egg yolk at −20 • C for 168 days and studied the gelation process and kinetics. Both plasma and granules were found to be involved in the gelation process [10]. Primacella et al [8] concluded that all low-density lipoprotein, high-density lipoprotein, and livetins were also involved in the egg yolk gelation process.…”

Optimización de un protocolo para la criopreservación del espermatóforo y masa espermática del langostino blanco Litopenaeus vannamei (Boone, 1931)

“…Diversos estudios han demostrado que la yema de huevo en bajos porcentajes es muy considerada en la criopreservación debido a su composición de lípidos, proteínas y apopoliproteínas, las cuales pueden formar agregados dentro de una consistencia gelatinosa provocada por el plasma y los gránulos, a temperaturas de congelación, evitando la formación de cristales en las primeras etapas del congelamiento (Au et al, 2015). Este aditivo ha sido empleado en la criopreservación de esperma de pez gato africano (Clarias gariepinus) mostrando una alta tasa de fertilización y de eclosión (Muchlisin et al, 2015).…”

3D Cultures of Salivary Gland Cells in Native or Gelled Egg Yolk Plasma, Combined with Egg White and 3D-Printing of Gelled Egg Yolk Plasma

“…For EYP’s gelation, we selected freeze-thaw gelation over other methods [21,54,55] because of its ease; most labs possess −20 °C freezers. In line with our systems physiological needs, the rheometer conducted the viscoelastic tests at 37 °C, contrasting other food science studies [25,26,27,28,29,30,31]. Alternative to shear, compression tests have often measured soft tissue stiffness values and identify a tissue’s tensile storage modulus E’ (in Pa).…”

“…Additional data from other angles of view and techniques could provide us with more information on human cell behaviour in egg-derived biomaterials. As for EYP’s gelation for 3D cultures or 3D-Bioprinting applications, several food science reports have investigated EY and EYP’s gelation [25,26,27,28,29,30,31] and proposed theories on the mechanism of freeze-thaw gelation [25,27,28,29,30,31,32]. To create gelled EYP ( G EYP), the literature has reported optimal freeze-thaw gelation of EYP between −12 [28] and −21 °C [32].…”