Cholesterol Content and Functionality of Plasma and Granules Fractionated from Egg Yolk

Abstract

ABSTRACT In low‐salt aqueous solution, nonspray‐dried (NS) and spray‐dried (SD) egg yolk were fractionated into granule and plasma fractions using ccntrifugation. The following determinations were made on each fraction: total cholesterol, lipid, protein, emulsifying activity (EA) and stability, foam capacity and stability, and protein solubility index. Fractionation of NS to granules resulted in ‐30% reduction (p ≤ 0.01) in cholesterol, a 46% reduction in lipid, and a twofold increase in protein. In decreasing order (p ≤ 0.01), EA of NS products in distilled water was: plasma > NS > granules. Emulsion and foam stability values exhibited by granules of NS suggest they could be used as a stabilizer of dispersion system.