Study on the properties of composition of egg yolk

Egg yolk was fractionated by a low speed centrifugation into granules and plasma.The composition,solubility and emulsifying properties of granules and plasma were investigated.SDS-PAGE indicated that plasma mainly contained low-density lipoproteins(LDL)and livetin,high-density lipoprotein(HDL)and phosvitin in granules.The solubility was different at different salt concentrations.At ion strength 0.5mol/L sodium chloride,the protein solubilities were above 90%.And at this solubility,the plasma had the best emulsifying activity and the granules had the best emulsion stability.