ArticleCurrent research in food science2023
Quantitative metabolome analysis of boiled chicken egg yolk.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 19 citations in OpenAlex.
- Cooked yolk fatty acid and metabolomic profiles reveal a greater docosahexaenoic acid proportion in one green-shell crossbred hen combination.Poultry science · 2026Article
- Nutritional and bioactive properties of native chicken eggs: Global perspectives on human health implications.Poultry science · 2026Review
- Lipidomic Analysis and Assessment of Quality Changes ofFoods (Basel, Switzerland) · 2026Article
- Mass spectrometry unveils heat-induced changes in yolk oxylipins and key lipid molecules during home cooking.Journal of advanced research · 2025Article
- Metabolomics for origin traceability of lamb: An ensemble learning approach based on random forest recursive feature elimination.Food chemistry: X · 2025Article
- Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat.Frontiers in nutrition · 2024Article
- Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Boiling has important effects on the texture of chicken eggs, but its effects on egg nutrients have not been systematically investigated. In this study, changes in the metabolites of egg yolks boiled under different heating intensities were quantified and compared by metabolomic analysis. A total of 797 metabolites were identified, and the abundance of 162 metabolites changed significantly after boiling. The significant reduction of L-lysine and D-fructose suggested that Maillard reactions occurred in over-boiled egg yolks. Egg yolk endogenous enzymes might induce a partial hydrolysis of proteins and phospholipids during the warm-up period of boiling, as the abundance of dipeptides, lysophospholipids, and free fatty acids was significantly increased in boiled egg yolks. Boiling increased the detectable abundance of fat-soluble vitamins, riboflavin, and biotin, possibly by altering the complex structure of protein-lipid-lipophilic compounds or denaturing vitamin-binding proteins. The results of metabolomic analyses provide important information for understanding the nutritional changes of egg yolk boiled under different heating intensities.
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