Microstructure of Yolk from Fresh Eggs by Improved Method

Authors

  • MACHIKO MINEKI,

    1. Author Mineki is with Aoba Gakuen College, 3-12-19, Setagaya, Setagaya-ku, Tokyo, Japan 154. Author Kobayashi is with the Graduate School of Agricultural & Life Sciences, The Univ. of Tokyo, 1-1, Yayoi, Bunkyo-ku, Tokyo, Japan 113. Direct inquiries to M. Mineki.
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  • MASAHIKO KOBAYASHI

    1. Author Mineki is with Aoba Gakuen College, 3-12-19, Setagaya, Setagaya-ku, Tokyo, Japan 154. Author Kobayashi is with the Graduate School of Agricultural & Life Sciences, The Univ. of Tokyo, 1-1, Yayoi, Bunkyo-ku, Tokyo, Japan 113. Direct inquiries to M. Mineki.
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ABSTRACT

Methods were examined to fix hen's egg yolk while retaining its original sol structure and to elucidate the fine structure of fresh yolk by using the freeze-cutting fixation method with liquid nitrogen. In fresh native yolk, histological differences were observed in the yolk spheres in each layer and latebra part. These spheres were closely packed in the vitelline membrane, with various sizes and shapes. Protein granules with high electron density were noted in the yolk sphere and their distribution and shape differed between the outer and inner layers.

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