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It was reported that N-succinylation of egg yolk was effective for improving its emulsifying properties. To investigate this effect, egg yold LDL(Low Density Lipoprotein)and HDL(High Density Lipoprotein)were succinylated at three different degrees. While succinylated LDL showed almost the same turbidity as intact LDL, the viscosity of 87.5% succinylated LDL was 1.3•`1.4 times as high as that of intact LDL. Emulsifying activity of LDL decreased by succinylation, on the other hand, emulsifying capacity and emulsion stability of LDL increased with an increase of the degree of succinylation. Succinylated HDL showed almost the same turbidity as intact HDL in 2% NaCl soln. The viscosity of 92.1% succinylated HDL was 2.0•`2.4 fold over that of HDL. Emulsifying capacity of succinylated HDL hardly increased, but emulsion stability of HDL increased with an increase of succinylation. (Received Oct. 5, 1979)

Effect of Succinlylation on the Emulsifying Properties of Egg Yolk Protein Components