%0 Journal Article
%A Anthuparambil, Nimmi Das
%A Timmermann, Sonja
%A Dargasz, Michelle
%A Retzbach, Sebastian
%A Senft, Maximilian D.
%A Begam, Nafisa
%A Ragulskaya, Anastasia
%A Paulus, Michael
%A Zhang, Fajun
%A Westermeier, Fabian
%A Sprung, Michael
%A Schreiber, Frank
%A Gutt, Christian
%T Salt induced slowdown of kinetics and dynamics during thermal gelation of egg-yolk
%J The journal of chemical physics
%V 161
%N 5
%@ 0021-9606
%C Melville, NY
%I American Institute of Physics
%M PUBDB-2024-07018
%P 055102
%D 2024
%Z DFG (Grant No. NFDI 40/1)
%X We investigated the effect of the NaCl concentration (0.3–2M) on the structure and dynamics of hen egg yolk at room temperature andduring thermal gelation at temperatures in the range of 66–90 ○C utilizing low-dose x-ray photon correlation spectroscopy in ultra-smallangle x-ray scattering geometry. With an increase in the salt concentration, we observe progressive structural and dynamic changes at roomtemperature, indicating the disruption of yolk components such as yolk-granules and yolk-plasma proteins. Temperature- and salt-dependentstructural and dynamic investigations suggest a delay in the gel formation and aggregation of yolk low-density lipoproteins with increasingionic strength. However, the time–temperature superposition relationship observed in all samples suggests an identical mechanism underlyingprotein aggregation–gelation with a temperature-dependent reaction rate. The sol–gel transition time extracted from kinetic and dynamicinformation follows Arrhenius’s behavior, and the activation energy (460 kJ/mol) is found to be independent of the salt concentration.
%F PUB:(DE-HGF)16
%9 Journal Article
%$ 39105556
%U <Go to ISI:>//WOS:001297911300003
%R 10.1063/5.0219004
%U https://bib-pubdb1.desy.de/record/617740