Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting were investigated, using low-field nuclear magnetic resonance (LF-NMR), transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR) and chemical analysis. The results showed that the contents of soluble protein and free sulfhydryl increased and, with D₂O treatment, T₂₁ and T₂₂ decreased in egg yolks and plasma salted for 2 d. The particles of egg yolks, plasma and granules in the later stage of salting were disrupted and they liberated their constituents (phospholipids, neutral lipids and proteins), which randomly aggregated. The treatment with NaCl changed the spatial structure of egg yolk proteins. The results suggested that the oil exudation of salted egg yolks was mainly due to structural changes in the low-density lipoproteins. Granules were shown to contribute to the higher hardness and gelation of salted egg yolks.

利用低场核磁共振（LF-NMR），透射电子显微镜（TEM），傅里叶变换红外光谱，研究了盐析过程中蛋黄，血浆和颗粒凝胶的理化性质，微观结构，蛋白质结构和分子间力的变化。光谱（FTIR）和化学分析。结果表明，可溶性蛋白和游离巯基含量增加，经D ₂ O处理，T ₂₁和T ₂₂卵黄减少，血浆盐析2 d。盐腌后期的蛋黄，血浆和颗粒的颗粒被破坏，它们释放出它们的成分（磷脂，中性脂质和蛋白质），这些成分是随机聚集的。用氯化钠处理改变了蛋黄蛋白的空间结构。结果表明，咸蛋黄的油渗出主要是由于低密度脂蛋白的结构变化。已显示颗粒有助于咸蛋黄的更高硬度和凝胶化。