CHOLESTEROL CONTENT AND FUNCTIONALITY OF PLASMA AND GRANULES FRACTIONATED FROM EGG-YOLK

In low-salt aqueous solution, nonspray-dried (NS) and spray-dried (SD) egg yolk were fractionated into granule and plasma fractions using centrifugation. 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 approximately 30% reduction (p less-than-or-equal-to 0.01) in cholesterol, a 46% reduction in lipid, and a twofold increase in protein. In decreasing order (p less-than-or-equal-to 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.