TY  - JOUR
AU  - Anthuparambil, Nimmi das
AU  - Girelli, Anita
AU  - Timmermann, Sonja
AU  - Kowalski, Marvin
AU  - Akhundzadeh, Mohammad Sayed
AU  - Retzbach, Sebastian
AU  - Senft, Maximilian
AU  - Dargasz, Michelle
AU  - Gutmueller, Dennis
AU  - Hiremath, Anusha
AU  - Moron, Marc
AU  - Öztürk, Özgül
AU  - Poggemann, Hanna-Friederike
AU  - Ragulskaya, Anastasia
AU  - Begam, Nafisa
AU  - Tosson, Amir
AU  - Paulus, Michael
AU  - Westermeier, Fabian
AU  - Zhang, Fajun
AU  - Sprung, Michael
AU  - Schreiber, Frank
AU  - Gutt, Christian
TI  - Exploring non-equilibrium processes and spatio-temporal scaling laws in heated egg yolk using coherent X-rays
JO  - Nature Communications
VL  - 14
SN  - 2041-1723
CY  - [London]
PB  - Nature Publishing Group UK
M1  - PUBDB-2023-00861
SP  - 5580
PY  - 2023
N1  - Beamtime was allocated for FS proposals II-20210008 and II-20211600. The authors also thank the support of DFG (NFDI 40/1), BMBF (05K19PS1, 05K20PSa, 05K22PS1, 05K20VTA), and NFDI for this work.
AB  - The soft-grainy texture of cooked egg yolk is the result of a series of out-of-equilibrium processes of its protein-lipid contents; however, it is unclearhow egg yolk constituents contribute to these processes to create the desiredtexture. By employing X-ray photon correlation spectroscopy, we investigatethe functional contribution of egg yolk constituents: proteins, low-densitylipoproteins (LDLs), and yolk-granules to the development of grainy-gelmicrostructure and microscopic dynamics during cooking. We find that theviscosity of the heated egg yolk is solely determined by the degree ofprotein gelation, whereas the grainy-gel texture is controlled by the extent of LDL aggregation. Overall, protein denaturation-aggregation-gelation andLDL-aggregation follows Arrhenius-type time-temperature superposition (TTS),indicating an identical reaction route with a temperature-dependent reactionrate. However, above 75 ◦C TTS breaks down and temperature-independentgelation dynamics is observed, demonstrating that the temperature can nolonger accelerate certain non-equilibrium processes above a threshold value.
LB  - PUB:(DE-HGF)16
C6  - 37696830
UR  - <Go to ISI:>//WOS:001157889300011
DO  - DOI:10.1038/s41467-023-41202-z
UR  - https://bib-pubdb1.desy.de/record/573576
ER  -