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KMID : 1007520220310101243
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Food Science and Biotechnology
2022 Volume.31 No. 10 p.1243 ~ p.1256
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Egg yolk lipids: separation, characterization, and utilization
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Abeyrathne Edirisingha Dewage Nalaka Sandun
Nam Ki-Chang
Huang Xi
Ahn Dong-Uk
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Abstract
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Egg yolk contains very high levels of lipids, which comprise 33% of whole egg yolk. Although triglyceride is the main lipid, egg yolk is the richest source of phospholipids and cholesterol in nature. The egg yolk phospholipids have a unique composition with high levels of phosphatidylcholine followed by phosphatidylethanolamine, sphingomyelin, plasmalogen, and phosphatidylinositol. All the egg yolk lipids are embedded inside the HDL and LDL micelles or granular particles. Egg yolk lipids can be easily extracted using solvents or supercritical extraction methods but their commercial applications of egg yolk lipids are limited. Egg yolk lipids have excellent potential as a food ingredient or cosmeceutical, pharmaceutical, and nutraceutical agents because they have excellent functional and biological characteristics. This review summarizes the current knowledge on egg yolk lipids' extraction methods and functions and discusses their current and future use, which will be important to increase the use and value of the egg.
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KEYWORD
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Yolk lipids, Phospholipids, Separation, Functionality, Application
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