Cholesterol Content And Functional Properties Of Products Fractionated From Egg Yolk

In low-salt aqueous solution, egg yolk was fractionated into delipidated fraction, plasma and granule fractions were obtained using centrifugation. The following determinations were made on each fraction: Emulsifying activity (EA) and stability (ES), foam capacity and stability, protein solubility index, total cholesterol, lipid and protein. Fractionation of egg yolk into plasma resulted in five fold reduction in cholesterol. In decreasing order, EA of yolk products in distilled water was: whole egg yolk > delipidated egg yolk > plasma > granules.