Influence of Freezing and Thawing on the Egg Vitelline Membrane

摘要

ABSTRACTThe original method finalized for this study was a direct comparison of the isotheimic dehydration rate between two membrane samples, one subjected to a freezing‐thawing cycle, the other being untreated control. Freezing entailed irreversible modifications in the properties of the vitelline membrane of the hen's egg as indicated by a significant increase in the water absorption capacity; an accelerated drying rate; and a marked decrease in the water retention capacity. Through this method, the cryoprotective action of glycerol at the membrane level was also demonstrate