Extraction of Lipids and Functional Properties of Defatted Egg Yolk Powder Obtained Using a One-Step Organic Solvent Lipid Extraction Process

A one-step organic solvent lipid extraction method was used to separate lipids from spray-dried egg yolk. Organic solvents tested were chloroform:methanol (CM, 2:1, : ), methyl-tert-butyl ether (MTBE), or hexane:isopropanol (HI, 3:2, : ). The resulting defatted egg yolk powder had between 21 and 30%...

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Bibliographic Details
Published in:Foods 2024-07, Vol.13 (13), p.2113
Main Authors: Showman, Casey, Rose, Alleda, Shen, Cangliang, Jaczynski, Jacek, Matak, Kristen
Format: Article
Language:English
Subjects:
Biopolymer denaturation
Chloroform
Chromatography
Efficiency
egg yolk protein
Fatty acids
Food
functional properties
Gels
Hexanes
lipid extraction
Lipids
Lipoproteins
MTBE
organic solvent
Organic solvents
Powder
Protein denaturation
Proteins
Solvent extraction processes
Solvents
Yolk
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Summary:A one-step organic solvent lipid extraction method was used to separate lipids from spray-dried egg yolk. Organic solvents tested were chloroform:methanol (CM, 2:1, : ), methyl-tert-butyl ether (MTBE), or hexane:isopropanol (HI, 3:2, : ). The resulting defatted egg yolk powder had between 21 and 30% more protein and between 22 and 25% less lipid than the initial spray-dried egg yolk powder ( < 0.05). The solubility of the powder decreased from 20% to 4% ( < 0.05) when CM was used as the organic solvent, likely due to protein denaturation by the chloroform. Gels made from MBTE and HI-extracted protein concentrates had similar hardness ( > 0.05) and were both harder than gels made using the initial egg yolk powder ( < 0.05). MTBE gels were springier, more cohesive, and gummier ( < 0.05) with similar resistance to the initial egg yolk powder ( > 0.05). The results of this study showed that the functionality of the protein in the defatted egg yolk powder was best retained when MTBE was used as the lipid extraction solvent.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13132113