Physicochemical studies on the gelation of hen egg yolk; separation of gelling protein components from yolk plasma

Mahadevan, Sundararaman and Satyanarayana, T and Kumar, Sundararaj A (1969) Physicochemical studies on the gelation of hen egg yolk; separation of gelling protein components from yolk plasma. In: Journal of Agricultural and Food Chemistry, 17 (4). pp. 767-771.

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Abstract

A study of the component(s) in egg yolk responsible for gelation of yolk on freezing and thawing has shown that granule-free yolk plasma, obtained by high-speed centrifugation of yolk, has the capacity to gel. As with the whole yolk, gelation of yolk plasma on freezing and thawing could be inhibited by additives such as sugars, sodium chloride, proteolytic enzymes, and phospholipase-A. Phospholipase-C, which induces gelation of whole yolk at room temperature, has a similar effect on yolk plasma. Yolk plasma has been separated into aggregating (gelling) and soluble fractions by delipidation, using formic acid. Each of these fractions consists of three or four protein components, as observed by gel filtration, ultracentrifugation, and agar electrophoresis. The proteins are glycoproteins and contain bound hexoses, hexosamine, and sialic acid. The gelation of yolk has been attributed to the interactions between protein molecules following disruption of lipid-protein bonds.

Item Type:	Journal Article
Publication:	Journal of Agricultural and Food Chemistry
Publisher:	American Chemical Society
Additional Information:	Copyright of this article belongs to American Chemical Society.
Department/Centre:	Division of Biological Sciences > Biochemistry
Date Deposited:	18 May 2010 06:04
Last Modified:	19 Sep 2010 06:05
URI:	http://eprints.iisc.ac.in/id/eprint/27603

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