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. 2023 Jun 7;28(12):4601.
doi: 10.3390/molecules28124601.

Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities

Wei Luo  1 , Jinghui Wang  1 , Yan Chen  1 , Qionglian Zhang  2 , Jinqiu Wang  1 , Fang Geng  1
Affiliations

Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities

Wei Luo et al. Molecules. .

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.

Keywords: egg yolk; heating; lipidome; phospholipids; triglycerides.

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Conflict of interest statement

The authors declare that they have no known competing financial interest or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Figure 1
Figure 1
Effect of different-intensity heat treatments on the color and micromorphology of egg yolk surface. (A) Images of the surface of egg yolks. (B) L*, a* and b* values of egg yolk surfaces. (C) SEM images and major element distribution on the surface of egg yolks. Significant differences (p < 0.05) between six groups are indicated by different letters (a–c).
Figure 2
Figure 2
Effect of different-intensity heat treatments on the taste and texture of the egg yolk. (A) Effect of different-intensity heat treatments on the hardness of egg yolks. (B) Effect of different-intensity heat treatments on the adhesiveness of egg yolks. (C) SEM images of the internal microstructure of SEY, NEY, and OEY. Significant differences (p < 0.05) between five groups are indicated by different letters (a–c).
Figure 3
Figure 3
Lipidomic identification of egg yolks under different heating intensities. (A) Number of lipid molecules contained in the lipid species identified in FEY, HEY, SEY, NEY, and OEY. (B) Principal component analysis (PCA). (C) The number of differentially abundant lipids (DALs) in the pairwise comparison between groups.
Figure 4
Figure 4
The content of the three most abundant lipid molecules of the eight lipid categories TG, DG, PC, PE, LPC, LPE, FFA, and Cer in egg yolk under different heating intensities. Significant differences between groups are indicated by different numbers of asterisks (*, p < 0.05; **, p < 0.01; ****, p < 0.0001).
Figure 5
Figure 5
The top five differential abundance lipids (DALs) with VIP values in the four intensity heat-treated egg yolks compared to FEY ((A), HEY/FEY, (B), SEY/FEY, (C), NEY/FEY, (D), OEY/FEY).
Figure 6
Figure 6
The number of double bonds contained in the 30 differential TG molecules in SEY/FEY.
Figure 7
Figure 7
Scatter plots of the main differential lipid distributions in HEY/FEY (A) and SEY/FEY (B).
Figure 8
Figure 8
Percentage abundance of lipids by number of unsaturated double bonds in egg yolks heat-treated to different intensities ((A), TG; (B), DG; (C), PE; (D), PC) and comparison of the abundance of lipid species containing DHA (C22:6), ARA (C20:4), LA (C18:3), and EPA (C20:5) ((E), DHA; (F), ARA; (G), LA; (H), EPA). The horizontal coordinate is the percentage abundance based on mass spectral signal intensity of lipid species.
See this image and copyright information in PMC

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