{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,2]],"date-time":"2026-11-02T16:19:16Z","timestamp":1793636356794,"version":"4.5.1"},"reference-count":16,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2024,7,2]],"date-time":"2024-07-02T00:00:00Z","timestamp":1719878400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"USDA Hatch program","award":["WVA00780"],"award-info":[{"award-number":["WVA00780"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>A one-step organic solvent lipid extraction method was used to separate lipids from spray-dried egg yolk. Organic solvents tested were chloroform:methanol (CM, 2:1, v:v), methyl-tert-butyl ether (MTBE), or hexane:isopropanol (HI, 3:2, v:v). The resulting defatted egg yolk powder had between 21 and 30% more protein and between 22 and 25% less lipid than the initial spray-dried egg yolk powder (p &lt; 0.05). The solubility of the powder decreased from 20% to 4% (p &lt; 0.05) when CM was used as the organic solvent, likely due to protein denaturation by the chloroform. Gels made from MBTE and HI-extracted protein concentrates had similar hardness (p &gt; 0.05) and were both harder than gels made using the initial egg yolk powder (p &lt; 0.05). MTBE gels were springier, more cohesive, and gummier (p &lt; 0.05) with similar resistance to the initial egg yolk powder (p &gt; 0.05). The results of this study showed that the functionality of the protein in the defatted egg yolk powder was best retained when MTBE was used as the lipid extraction solvent.<\/jats:p>","DOI":"10.3390\/foods13132113","type":"journal-article","created":{"date-parts":[[2024,7,2]],"date-time":"2024-07-02T11:33:53Z","timestamp":1719920033000},"page":"2113","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Extraction of Lipids and Functional Properties of Defatted Egg Yolk Powder Obtained Using a One-Step Organic Solvent Lipid Extraction Process"],"prefix":"10.3390","volume":"13","author":[{"given":"Casey","family":"Showman","sequence":"first","affiliation":[{"name":"Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26505, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alleda","family":"Rose","sequence":"additional","affiliation":[{"name":"Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26505, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7741-7264","authenticated-orcid":false,"given":"Cangliang","family":"Shen","sequence":"additional","affiliation":[{"name":"Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26505, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jacek","family":"Jaczynski","sequence":"additional","affiliation":[{"name":"Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26505, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7257-0470","authenticated-orcid":false,"given":"Kristen","family":"Matak","sequence":"additional","affiliation":[{"name":"Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26505, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,7,2]]},"reference":[{"key":"ref_1","unstructured":"(2024, June 26). 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