Cryostorage-induced water dynamics in whole egg liquid gels: macrostructural transformations and molecular dehydration mechanisms

Frozen whole egg liquid (FWEL) offers convenience and extended shelf life, yet frozen storage leads to water loss and quality deterioration during subsequent thermal processing. This study used heat-induced whole egg gels (WEG) as a model to examine changes in water status, protein structure, and gel properties over 60 days of storage. Cooking loss significantly increased ( P < 0.05) after 40 days. At day 10, enhanced water mobility, protein unfolding, and elevated surface hydrophobicity suggested weakened protein-water interactions as the main cause of early water loss. With prolonged freezing, freezable water increased, proteins aggregated, and secondary structures became disordered, forming a rough, porous network unfavorable for water retention. These changes jointly promoted water migration and exudation during heating. A mechanistic model was proposed linking protein structural transitions and aggregation behavior to progressive water loss. These findings offer mechanistic insight into FWEL deterioration and support improved freeze-storage strategies. • A thermal gel model was developed to study water loss in frozen whole egg liquid. • Longer freezing increased water loss in heat-induced whole egg liquid gels. • Short-term freezing caused water loss mainly by weakened protein-water binding. • Long-term freezing enhanced water mobility via rough, porous gel structures.