冰蛋黄是由新鲜蛋黄经冷冻而成的冰蛋制品，其保质期长达12个月。蛋黄在冷冻过程中会产生不可逆的凝胶化现象，降低了蛋黄原本良好的乳化性质，严重影响冰蛋黄在下游食品企业的应用。因此，针对冰蛋黄凝胶化现象，研究蛋黄在冷冻和冻藏过程中凝胶形成和发展的机制至关重要。.本研究以蛋黄为原料，以去除蛋黄冷冻凝胶化为目标，采用理化分析、微观表征等手法，深入分析蛋黄浆液和颗粒在冷冻和冻藏过程中两者凝胶化行为的变化规律。明确浆液和颗粒中蛋白质的结构变化、脂质与蛋白质的相互作用，鉴定影响蛋黄冷冻凝胶化的关键组分，揭示蛋黄冷冻凝胶化机制，寻求冻藏过程中阻遏冰蛋黄凝胶化现象产生的具体途径，改善冰蛋黄的乳化性质，拓展其在食品中的应用范围。

Iced egg yolk was a frozen product of fresh egg yolk with a shelf life of up to 12 months. Egg yolk would produce irreversible gelation during frozen storage, the good emulsifying properties of yolk reduced, the application of ice yolk in downstream food enterprises were seriously affected. Therefore, in view of gelation phenomenon, it was very important to study the formation and development mechanism of the iced egg yolk gelation in the process of freezing and frozen storage..In this study, egg yolk was used as raw material to remove gelation from egg yolk as a target. Physicochemical analysis and microscopic characterization were used to analyze the changes of gelation behavior of egg yolk plasma and granules during freezing and frozen storage. It was necessary to identify the structural changes of proteins in the plasma and granule, the interaction between lipids and proteins, the key components which affected the iced egg yolk gelation, reveal the mechanism of egg yolk gelation in the frozen storage , seek the specific ways to inhibit the iced yolk gelation in the process of frozen storage, improve the emulsifying properties of iced yolk, and expand its application in food.