Composition and functional properties of cholesterol reduced egg yolk

• Published in: Poultry science Vol. 76; no. 4; pp. 649 - 653
• Main Authors: Awad, A.C. (Michigan State University, East Lansing, MI.), Bennink, M.R, Smith, D.M
• Format: Journal Article
• Language: English
• Published: England 01.04.1997
• Subjects: ACIDE GRAS; ACIDOS GRASOS; ANIMAL PROTEIN; Animals; beta Carotene - analysis; BETA-CYCLODEXTRINS; CAKES; CEFALINAS; CEPHALINE; CEPHALINS; CHEMICAL COMPOSITION; Chickens; CHOLESTEROL; Cholesterol - analysis; COLESTEROL; COLOR; COLOUR; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; Cooking; COULEUR; Cyclodextrins; DEXTRINAS; DEXTRINE; DEXTRINS; EGG PROTEIN; EGG YOLK; Egg Yolk - chemistry; Egg Yolk - physiology; ELECTROFORESIS; ELECTROPHORESE; ELECTROPHORESIS; Electrophoresis, Polyacrylamide Gel - methods; Electrophoresis, Polyacrylamide Gel - veterinary; ESTER; ESTERES; ESTERS; EXTRACTION; FATTY ACIDS; Fatty Acids - analysis; Female; Food Handling - methods; Food Technology - methods; GATEAU; Hydrogen-Ion Concentration; JAUNE D'OEUF; LECITHINE; LECITHINS; LECITINAS; Lipids - analysis; PASTELES; PHOSPHATIDYLCHOLINES; PHOSPHATIDYLETHANOLAMINES; PROTEINAS DE ORIGEN ANIMAL; PROTEINE ANIMALE; SDS-PAGE; SOLUBILIDAD; SOLUBILITE; SOLUBILITY; TRIGLICERIDOS; TRIGLYCERIDE; TRIGLYCERIDES; Triglycerides - analysis; YEMA DE HUEVO
• ISSN: 0032-5791; 1525-3171
• DOI: 10.1093/ps/76.4.649

The composition and functional properties of cholesterol reduced egg yolk (CREY) were compared to those of control egg yolk (EY). The CREY was prepared by absorbing cholesterol with beta-cyclodextrin after dilution and dissociation of granules at pH 10.5. The CREY contained less lipid and protein and more carbohydrate and ash than EY. Egg lipids were fractionated into triglycerides, cholesterol esters, free cholesterol, phosphatidyl choline, and phosphatidyl ethanolamine. Free and esterified cholesterol in CREY were reduced by 91.6 and 94.4%, respectively. Triglycerides were the major lipid class in CREY. The CREY contained more oleic acid and less linoleic acid than the control. Protein solubility in 0.1 and 0.6 M NaCl and sponge cake volume did not differ. The composition of proteins soluble in 0.6 M NaCl in both egg preparations were similar as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The electrophoretic profiles of proteins soluble in 0.1 M NaCl were similar, except that lipovitellin from EY was insoluble under these conditions. The CREY was less yellow than EY, as indicated by beta-carotene concentrations and Hunter b values. These results suggest that beta-cyclodextrin can be used to produce a low cholesterol egg product with compositional and functional properties similar to EY