When eggs were quickly frozen from room temperature to -20? in different storage time, their physicochemical properties changed. pHs of egg yolk, egg albumin and whole egg changed obviously in frozen 10 hours. After frozen store for 36 hours, the egg yolk could not be beaten after defrosted to room temperature. Moreover, the bounce height of yolk after hard-boiled was significantly increasing with the frozen time increasing, because the hydration shell of low density lipoprotein (LPL) was broken during frozen, but the bounce height of whole eggs after hard-boiled was decreasing with the frozen time increasing which suggested that first and secondary structures of proteins changed after frozen. After frozen 24 hours, the cross-cut-section of the yolk hard-boiled was much more smooth than that of egg unfrozen.We gratefully acknowledge the financial support provided by the National Natural Foundation of China (project 51043011; 31270617) and the Opening Project of State Key Laboratory of Polymer Materials Engineering (project KF201301)

Physicochemical properties of eggs frozen at -20?

248th National Meeting (2014)

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