The purpose of this investigation was to study the influence of physical treatments on electrophoretic behavior of egg yolk components. Disc gel electrophoresis separated fresh egg yolk into eleven distinct fractions on 7% polyacrylamide gel. Heating yolk at 61°C. for 4 minutes did not affect the pattern, but heating at 63° or 65°C. for 4 minutes reduced band intensities. At 65°C., one band was very faint. Spray drying altered several yolk components but no differences were noted between yolk dried in a Buflovak dryer or a Rogers type dryer. Exposure of liquid yolk to ultrasonic energy at a frequency of 10 KHz./sec. for 5 or 10 minutes resulted in two new electrophoretic bands in the same region as that of a diffuse lipoprotein band present in fresh yolk.
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Cunningham et al. (1973) studied this question.