Species-dependent water and salt migration drives lipoprotein remodeling and quality formation during rapid curing of separated egg yolks.
4 affiliations
- 1School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi, 545006, PR China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou, Guangxi, 545006, PR China; Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, Guangxi, 545006, PR China.
- 2Dalian Polytechnic University, No.1 Light Industrial Park, Dalian, 116034, PR China.
- 3School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi, 545006, PR China.
- 4School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi, 545006, PR China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou, Guangxi, 545006, PR China; Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou, Guangxi, 545006, PR China. Electronic address: [email protected].
Abstract
Rapid curing of separated egg yolks provides an efficient strategy for accelerating salted egg production; however, how species-dependent intrinsic yolk organization regulates small molecule migration and subsequent lipoprotein remodeling remains poorly understood. In this study, egg yolks separated from hen, duck, and sea duck eggs were used as model systems to elucidate the relationships among water and NaCl migration, lipoprotein structural evolution and quality formation during rapid curing. Water redistribution and NaCl accumulation followed distinct migration trajectories among poultry species throughout curing, resulting in different hydration environments and colloidal stability of the yolk matrix. These migration behaviors promoted progressive lipoprotein disassembly, protein conformational rearrangement and subsequent intermolecular reassembly, resulting in species-dependent gel network formation and textural characteristics. Principal component analysis (PCA) showed that, although curing progression was the dominant source of variation (PC1), poultry species contributed to the secondary variation (PC2), reflecting species-dependent physicochemical evolution during rapid curing. Correlation analysis further supported the close association among small molecule migration, lipoprotein remodeling, and quality formation during rapid curing, reinforcing the proposed mechanism linking migration behavior with structural reconstruction and functional development. This study establishes a mechanistic framework linking small-molecule migration, lipoprotein reconstruction and quality formation during rapid curing, providing theoretical guidance for species-specific processing optimization and the design of high-quality salted egg products.
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BibTeX
@article{cheng2026speciesdependent,
title = {{Species-dependent water and salt migration drives lipoprotein remodeling and quality formation during rapid curing of separated egg yolks.}},
author = {Qianwei Cheng and Xue Luo and Tong Chen and Yue Che and Siting Huang and Yuanwei Yang and Luli Meng and Yuetong Zhao and Yuan Cheng},
journal = {Poultry science},
year = {2026},
month = oct,
doi = {10.1016/j.psj.2026.107927},
url = {https://europepmc.org/article/MED/42863177},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Species-dependent water and salt migration drives lipoprotein remodeling and quality formation during rapid curing of separated egg yolks.
AU - Qianwei Cheng
AU - Xue Luo
AU - Tong Chen
AU - Yue Che
AU - Siting Huang
AU - Yuanwei Yang
AU - Luli Meng
AU - Yuetong Zhao
AU - Yuan Cheng
PY - 2026
DA - 2026/10/08
JO - Poultry science
DO - 10.1016/j.psj.2026.107927
UR - https://europepmc.org/article/MED/42863177
AB - Rapid curing of separated egg yolks provides an efficient strategy for accelerating salted egg production; however, how species-dependent intrinsic yolk organization regulates small molecule migration and subsequent lipoprotein remodeling remains poorly understood. In this study, egg yolks separated from hen, duck, and sea duck eggs were used as model systems to elucidate the relationships among water and NaCl migration, lipoprotein structural evolution and quality formation during rapid curing. Water redistribution and NaCl accumulation followed distinct migration trajectories among poultry species throughout curing, resulting in different hydration environments and colloidal stability of the yolk matrix. These migration behaviors promoted progressive lipoprotein disassembly, protein conformational rearrangement and subsequent intermolecular reassembly, resulting in species-dependent gel network formation and textural characteristics. Principal component analysis (PCA) showed that, although curing progression was the dominant source of variation (PC1), poultry species contributed to the secondary variation (PC2), reflecting species-dependent physicochemical evolution during rapid curing. Correlation analysis further supported the close association among small molecule migration, lipoprotein remodeling, and quality formation during rapid curing, reinforcing the proposed mechanism linking migration behavior with structural reconstruction and functional development. This study establishes a mechanistic framework linking small-molecule migration, lipoprotein reconstruction and quality formation during rapid curing, providing theoretical guidance for species-specific processing optimization and the design of high-quality salted egg products.
SN - 0032-5791
SN - 1525-3171
ER -