ArticleMolecules (Basel, Switzerland)2023
Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 8 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
- Lipid remodeling is associated with aroma formation during thermal processing of quail egg yolk: an integrated multi-omics study.Current research in food science · 2026Article
- Mass spectrometry unveils heat-induced changes in yolk oxylipins and key lipid molecules during home cooking.Journal of advanced research · 2025Article
- Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat.Frontiers in nutrition · 2024Article
- Lipidomic insights into the reaction of baking lipases in cakes.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
The effects of the four heating intensities (hot-spring egg yolk, HEY; soft-boiled egg yolk, SEY; normal-boiled egg yolk, NEY; and over-boiled egg yolk, OEY) on lipidomes of boiled egg yolks were investigated. The results indicated that four heating intensities had no significant effect on the total abundance of lipids and lipid categories except for bile acids, lysophosphatidylinositol, and lysophosphatidylcholine. However, of all the 767 lipids quantified, the differential abundance of 190 lipids was screened among the egg yolk samples at four heating intensities. Soft-boiling and over-boiling altered the assembly structure of the lipoproteins through thermal denaturation and affected the binding of lipids and apoproteins, resulting in an increase in low-to-medium-abundance triglycerides. The decreased phospholipid and increased lysophospholipid and free fatty acid in HEY and SEY suggests potential hydrolysis of phospholipids under relatively low-intensity heating. Results provide new insights into the effect of heating on the lipid profiles of egg yolk and would support the public's choice of cooking method for egg yolks.
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Registered trials
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