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    Gelation is one of the most important functional properties of egg yolk. High content and rich variety of protein and lipid in egg yolk are the material basis of gel formation. The natural structure of proteins in egg yolk is unfolded under treatments such as heat, alkali, salt, etc., thus causing the interactions between protein-protein and protein-lipid and forming the gel. Under different methods of induction, egg yolk is solidified to form different three-dimensional network structures. Different inducing methods exhibit different gel formation mechanisms. In this paper, the gelation behavior of egg yolk and its internal molecular agglomeration mechanism induced by heat, alkali, salt, freezing, high pressure, and salt-heating synergy were reviewed to provide a reference for further studies on the formation mechanisms and product development of egg yolk gel. Copyright © 2021 Elsevier Ltd. All rights reserved.

    Citation

    Yan Zhao, Feng Feng, Yuan Yang, Chunhong Xiong, Mingsheng Xu, Yonggang Tu. Gelation behavior of egg yolk under physical and chemical induction: A review. Food chemistry. 2021 Sep 01;355:129569

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    PMID: 33773456

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