Exploring non-equilibrium processes and spatio-temporal scaling laws in heated egg yolk using coherent X-rays
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Published:2023-09-11
Issue:1
Volume:14
Page:
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ISSN:2041-1723
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Container-title:Nature Communications
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language:en
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Short-container-title:Nat Commun
Author:
Anthuparambil Nimmi DasORCID, Girelli AnitaORCID, Timmermann SonjaORCID, Kowalski MarvinORCID, Akhundzadeh Mohammad Sayed, Retzbach SebastianORCID, Senft Maximilian D.ORCID, Dargasz MichelleORCID, Gutmüller Dennis, Hiremath AnushaORCID, Moron MarcORCID, Öztürk ÖzgülORCID, Poggemann Hanna-FriederikeORCID, Ragulskaya AnastasiaORCID, Begam NafisaORCID, Tosson AmirORCID, Paulus MichaelORCID, Westermeier FabianORCID, Zhang FajunORCID, Sprung MichaelORCID, Schreiber FrankORCID, Gutt ChristianORCID
Abstract
AbstractThe soft-grainy microstructure of cooked egg yolk is the result of a series of out-of-equilibrium processes of its protein-lipid contents; however, it is unclear how egg yolk constituents contribute to these processes to create the desired microstructure. By employing X-ray photon correlation spectroscopy, we investigate the functional contribution of egg yolk constituents: proteins, low-density lipoproteins (LDLs), and yolk-granules to the development of grainy-gel microstructure and microscopic dynamics during cooking. We find that the viscosity of the heated egg yolk is solely determined by the degree of protein gelation, whereas the grainy-gel microstructure is controlled by the extent of LDL aggregation. Overall, protein denaturation-aggregation-gelation and LDL-aggregation follows Arrhenius-type time-temperature superposition (TTS), indicating an identical mechanism with a temperature-dependent reaction rate. However, above 75 °C TTS breaks down and temperature-independent gelation dynamics is observed, demonstrating that the temperature can no longer accelerate certain non-equilibrium processes above a threshold value.
Funder
Deutsche Forschungsgemeinschaft Bundesministerium für Bildung und Forschung Alexander von Humboldt-Stiftung Studienstiftung des Deutschen Volkes Deutscher Akademischer Austauschdienst
Publisher
Springer Science and Business Media LLC
Subject
General Physics and Astronomy,General Biochemistry, Genetics and Molecular Biology,General Chemistry,Multidisciplinary
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