Journal Article

PUBDB-2023-00861

http://join2-wiki.gsi.de/foswiki/pub/Main/Artwork/join2_logo100x88.png Exploring non-equilibrium processes and spatio-temporal scaling laws in heated egg yolk using coherent X-rays

Anthuparambil, N. d. (Corresponding author)Extern*DESY* ; Girelli, A.Extern*XFEL.EU* ; Timmermann, S.Extern*XFEL.EU* ; Kowalski, M.Extern* ; Akhundzadeh, M. S.Extern*XFEL.EU* ; Retzbach, S.Extern* ; Senft, M.Extern*EMBL* ; Dargasz, M.Extern*XFEL.EU* ; Gutmueller, D.Extern* ; Hiremath, A.Extern* ; Moron, M.Extern* ; Öztürk, Ö.Extern*XFEL.EU* ; Poggemann, H.-F.Extern*XFEL.EU* ; Ragulskaya, A.Extern*XFEL.EU* ; Begam, N.Extern* ; Tosson, A.Extern* ; Paulus, M.Extern* ; Westermeier, F.XFEL.EU*DESY* ; Zhang, F.Extern* ; Sprung, M.XFEL.EU*DESY* ; Schreiber, F.Extern* ; Gutt, C. (Corresponding author)Extern*XFEL.EU*

2023
Nature Publishing Group UK [London]

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Please use a persistent id in citations: doi:10.1038/s41467-023-41202-z  doi:10.3204/PUBDB-2023-00861

Abstract: 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.

Note: 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.

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Contributing Institute(s):

1. PETRA-S (FS-PETRA-S)
2. DOOR-User (DOOR ; HAS-User)

Research Program(s):

1. 633 - Life Sciences – Building Blocks of Life: Structure and Function (POF4-633) (POF4-633)
2. 6G3 - PETRA III (DESY) (POF4-6G3) (POF4-6G3)
3. 05K19PS1 - Instrumentierung, um die Dynamik von biologischen Proben mit Korrelationsspektroskopie zu messen. (BMBF-05K19PS1) (BMBF-05K19PS1)
4. 05K20PSA - Verbundprojekt 05K2020 - 2019-06075 Protein-Dyn: Dynamik von Proteinen in Lösungen auf multiplen Längen und Zeitskalen (Teilprojekt 1) (BMBF-05K20PSA) (BMBF-05K20PSA)
5. 05K20VTA - Verbundprojekt 05K2020 - 2019-06075 Protein-Dyn: Dynamik von Proteinen in Lösungen auf multiplen Längen und Zeitskalen (Teilprojekt 2) (BMBF-05K20VTA) (BMBF-05K20VTA)
6. 05K22PS1 - Schnelle Korrelationsspektroskopie an der ESRF-EBS (BMBF-05K22PS1) (BMBF-05K22PS1)
7. DFG project 390677874 - EXC 2033: RESOLV (Ruhr Explores Solvation) (390677874) (390677874)

Experiment(s):

1. PETRA Beamline P10 (PETRA III)

Appears in the scientific report 2023

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