抄録
The effect of cooking on the properties of a special egg enriched with vitamin E and α-linoleic acid was studied and compared with that of a normal egg (control). The elasticity and viscosity of the heated special egg white were higher than those of the normal egg white, although the difference was not significant. Enrichment with vitamin E and α-linoleic acid had no a pronounced effect on the elasticity or viscosity of the heated egg white, but influenced the cohesiveness of the heated special egg yolk and the viscosity of the egg yolk. The addition of vitamin E and α-linoleic acid increased the emulsifying properties of the special egg yolk. The lipid particle size of the special egg yolk was smaller than that of the normal egg yolk, so it is suggested that the lipid particle size is related to the cooking properties of egg yolk.
