Effects of freezing assisted with magnetic fields (MFs) in a commercial Cell Alive System (CAS) unit at − 50 °C, with a static MF only (0% CAS) and with a static MF plus oscillating MF (10% CAS), on egg yolk (Y) was investigated. Y samples were obtained from commercial eggs laid by three hen strains (two of them in fortified cages and the third one free outdoors). The main goal was to study the thermal denaturation of protein involved in MF processing. Results showed that freezing treatment was the factor with the highest influence. Thermal denaturation enthalpy of Y was markedly affected (~ 45% total protein in comparison with Fresh sample), but similar for the two MF processes, where 0% CAS was taken as the Control freezing treatment. MF effects were predominantly thermal in nature and were the factor with the highest influence on the thermal behavior (which ran parallel to that of egg white, as described in Part 1), as well as on most of the functional properties exhibited by the MF samples. Rheology and free Sulfhydryl content were studied complementarily to Differential Scanning Calorimetry (DSC) data. Some important functional properties such as Emulsion Ability and Emulsion Stability were also determined. The hen strain feeding factor had practically no influence on the physical or functional behavior of both untreated and processed Y samples, except on their color parameters.

在商用细胞存活系统（CAS）单元中于-50°C，仅使用静态MF（0％CAS）和使用静态MF加振荡MF（10％CAS）的条件下，在磁场（MF）辅助下进行冷冻作用，对蛋黄（Y）进行了研究。Y样本是从由三只母鸡品系（其中两只在坚固的笼子中，第三只免费在室外）中产下的商品鸡蛋中获得的。主要目标是研究参与MF处理的蛋白质的热变性。结果表明，冷冻处理是影响最大的因素。Y的热变性焓显着受到影响（与新鲜样品相比，总蛋白质约为45％），但对于两个MF过程相似，其中0％CAS被用作对照冷冻处理。MF的性质主要是热，并且是对热行为（与蛋清的热行为平行，如第1部分所述）以及对MF样品所表现的大多数功能特性影响最大的因素。流变学和游离巯基含量与差示扫描量热法（DSC）数据进行了补充研究。还确定了一些重要的功能特性，例如乳液能力和乳液稳定性。母鸡品系补给因子对未处理和已处理的Y样品的物理或功能行为几乎没有影响，除了它们的颜色参数。流变学和游离巯基含量与差示扫描量热法（DSC）数据进行了补充研究。还确定了一些重要的功能特性，例如乳液能力和乳液稳定性。母鸡品系补给因子对未处理和已处理的Y样品的物理或功能行为几乎没有影响，除了它们的颜色参数。流变学和游离巯基含量与差示扫描量热法（DSC）数据进行了补充研究。还确定了一些重要的功能特性，例如乳液能力和乳液稳定性。母鸡品系补给因子对未处理和已处理的Y样品的物理或功能行为几乎没有影响，除了它们的颜色参数。