Effect of ageing on different egg yolk fractions on surface properties at the air–water interface

Abstract

The aim of this study was to evaluate the impact of egg ageing on the surface properties of whole and fractionated yolk at the air-water interface. Eggs were stored at 4°C for 24 h, 1 week and 3 weeks after laying. A laboratory scale fractionation process was then applied at each ageing time. Egg yolk was separated into two fractions, plasma composed of low-density lipoproteins (LDLs) and livetins, and granules formed by highdensity lipoproteins (HDLs), phosvitins and LDLg (g = granule). Moreover, recombined plasma and granules fractions were investigated to highlight a potential synergic effect on surface properties. Results have shown the main contribution of LDLs on surface properties of yolk and an improvement of granules surface properties when they are disrupted. Moreover, ageing affected surface properties differently depending on the considered fractions. Broken LDLs and disrupted granules could explain this observed behaviour. Recombined fractions showed different compression isotherms at the air-water interface than whole yolk.

Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

“…Electrophoretic band at 68 and 55 kDa were attributed to apo-LDL + γ-livetin and phosvitin + α-livetin + apo-LDL, respectively, by Freschi et al (2011) and Guilmineau et al (2005). These proteins seemed thus more hydrolysed in control and low pasteurised samples than in mid and high pasteurised samples.…”

“…Higher pasteurised samples are not significantly different from the control one. The 40, 23 and 22 kDa components appeared with hydrolysis, whereas the 44, 31 and 14.5kDa components corresponded to ovalbumin, apo-HDL and lysozyme, respectively (Freschi et al, 2011;Guérin-Dubiard et al, 2006).…”

Amino acid requirements for laying hens: a comprehensive review

“…(1973) New Hampshire 110 441 840 28.5 Lunven et al. (1973) New Hampshire 200 450 829 30.7 Freschi et al. (2011) Na - - 23.0 Carvalho et al.…”

Effect of low-density lipoproteins and trehalose on the quality of cryopreserved bovine semen

“…The use of PEY, although it is the most commonly used additive, produced a reduction in PM, VCL and VAP. Other studies have described that it is difficult to predict the effect of egg yolk, because it is well known that there is great variability between batches due to its complex composition (Freschi et al, 2011;Pillet et al, 2011).…”