Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk.

Differently from potassium ion, the d 4,3 of egg yolk decreased with the addition of calcium ion, while adding magnesium ion showed a trend of initial decrease and then increase.

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The relative contents of α-helix and β-turn presented a decreasing trend as the concentration of metal ions increased.

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The results in Table 1A demonstrated that the K values of solutions increased slowly and the n value showed an increasing trend at lower concentrations of metal ions (K + ≤0.24%, Ca 2+ ≤0.12%, Mg 2+ ≤0.60%, Fe 3+ ≤0.48%).

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