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| 001 | 573576 | ||
| 005 | 20250715173253.0 | ||
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| 100 | 1 | _ | |a Anthuparambil, Nimmi das |0 P:(DE-H253)PIP1025670 |b 0 |e Corresponding author |
| 245 | _ | _ | |a Exploring non-equilibrium processes and spatio-temporal scaling laws in heated egg yolk using coherent X-rays |
| 260 | _ | _ | |a [London] |c 2023 |b Nature Publishing Group UK |
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| 500 | _ | _ | |a 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. |
| 520 | _ | _ | |a 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. |
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