Question:
Before freezing the egg yolk, it should be treated with which of the following enzymes to prevent gel formation after thawing?
Before freezing the egg yolk, it should be treated with which of the following enzymes to prevent gel formation after thawing?
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Egg yolk gelation during freezing is prevented by adding $10\%$ sugar/salt or mild proteolytic enzyme treatment.
Updated On: Sep 15, 2026
- Amylolytic
- Lipolytic
- Proteolytic
- Pectinolytic
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Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Freezing of egg yolk causes irreversible physical destabilization of low-density lipoproteins (LDL).
Step 2: Detailed Explanation:
When egg yolk is frozen below $-6^\circ\text{C}$ and thawed, it undergoes gelation (gel formation), losing fluidity and becoming rubbery and pasty due to aggregation of LDL apoproteins.
Mild pre-treatment with proteolytic enzymes (such as papain or trypsin) partially cleaves surface proteins, or alternatively adding salt/sugar, prevents lipoprotein aggregation and maintains fluidity upon thawing.
Step 3: Final Answer:
Hence, egg yolk should be treated with proteolytic enzymes to prevent freeze gelation.
Freezing of egg yolk causes irreversible physical destabilization of low-density lipoproteins (LDL).
Step 2: Detailed Explanation:
When egg yolk is frozen below $-6^\circ\text{C}$ and thawed, it undergoes gelation (gel formation), losing fluidity and becoming rubbery and pasty due to aggregation of LDL apoproteins.
Mild pre-treatment with proteolytic enzymes (such as papain or trypsin) partially cleaves surface proteins, or alternatively adding salt/sugar, prevents lipoprotein aggregation and maintains fluidity upon thawing.
Step 3: Final Answer:
Hence, egg yolk should be treated with proteolytic enzymes to prevent freeze gelation.
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