Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage.

Front Nutr · 2023 · PMC10277728 · PMID 37342548

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a decreasing trendno p-value reported

an increasing trendno p-value reported

As shown in Figure 6 , with increasing storage time, the overall G ′ of the Se-group and C-group shows an increasing trend, while G ′′ shows a decreasing trend.

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showed a trendno p-value reported

Figure 4D indicates that the zeta potential absolute values of Se-group and C-group egg yolks showed a trend of first increasing and then decreasing during storage, which indicates that the surface charge of egg yolk increases during storage, increasing the potential of the protein and reducing its adsorption rate.

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