Abstract
Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolks were studied. The first method consisted of physical separation of the granules contained in the yolk (NaG). The second method applied was the use of anionic chelating biopolymers, such as arabic gum solution (AG) and mesquite gum solution (MG), and the third method was extraction with a solvent (SA). For this purpose, the cholesterol present in egg yolks, the microstructure, particle size, zeta potential, and its emulsifying capacity were determined. The amount of cholesterol removed was 97.24% using 1% mesquite gum (MG1%), and 93.26% using 1% Arabic gum (AG1%). The zeta potential was determined, and the isoelectric point (ζ = 0) of egg yolk was identified as pH 4.6. While, at this pH, the zeta potential of mesquite gum was −14.8 mV, the zeta potential for the arabic gum was −16 mV. The emulsifying capacity of MG1% was 62.95%, while the emulsifying capacity of AG1% was 63.57%. The complex obtained can be used in the development of functional foods reduced in cholesterol.
Highlights
Egg yolk is a good source of lutein, zeaxanthin, proteins, lipids, and vitamins in human nutrition and is made up of practically 50% solids
The process of extracting egg yolk granules, and chelating with arabic gum and mesquite gum was used as an alternative to preparing yolk with a high concentration of protein and low cholesterol as a functional ingredient in the food industry, especially due to its functional attributes, such as foaming capacity, high level of phosvitin and high-density lipoprotein, and emulsifying and binding properties [28,30]
The cholesterol removed from the egg yolk with NaG (Table 1) was the least effective method
Summary
Egg yolk is a good source of lutein, zeaxanthin, proteins, lipids, and vitamins in human nutrition and is made up of practically 50% solids. The proteins present are livetins, lipoproteins [1], and some particles including high-density lipoproteins (HDLs), low-density lipoproteins (LDLs), and phosvitin [2,3]. Egg yolk is an efficient ingredient in many food products, and its functional properties include emulsifying, coagulating, foaming, and gelling properties [4]. It contains proteins, vitamins, minerals, essential fatty acids, phospholipids, and other compounds.
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
