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000617740 1001_ $$0P:(DE-H253)PIP1025670$$aAnthuparambil, Nimmi Das$$b0$$eCorresponding author
000617740 245__ $$aSalt induced slowdown of kinetics and dynamics during thermal gelation of egg-yolk
000617740 260__ $$aMelville, NY$$bAmerican Institute of Physics$$c2024
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000617740 520__ $$aWe investigated the effect of the NaCl concentration (0.3–2M) on the structure and dynamics of hen egg yolk at room temperature andduring thermal gelation at temperatures in the range of 66–90 ○C utilizing low-dose x-ray photon correlation spectroscopy in ultra-smallangle x-ray scattering geometry. With an increase in the salt concentration, we observe progressive structural and dynamic changes at roomtemperature, indicating the disruption of yolk components such as yolk-granules and yolk-plasma proteins. Temperature- and salt-dependentstructural and dynamic investigations suggest a delay in the gel formation and aggregation of yolk low-density lipoproteins with increasingionic strength. However, the time–temperature superposition relationship observed in all samples suggests an identical mechanism underlyingprotein aggregation–gelation with a temperature-dependent reaction rate. The sol–gel transition time extracted from kinetic and dynamicinformation follows Arrhenius’s behavior, and the activation energy (460 kJ/mol) is found to be independent of the salt concentration.
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000617740 7001_ $$0P:(DE-H253)PIP1090670$$aTimmermann, Sonja$$b1
000617740 7001_ $$0P:(DE-H253)PIP1102188$$aDargasz, Michelle$$b2
000617740 7001_ $$0P:(DE-H253)PIP1098076$$aRetzbach, Sebastian$$b3
000617740 7001_ $$0P:(DE-H253)PIP1096805$$aSenft, Maximilian D.$$b4
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000617740 7001_ $$0P:(DE-H253)PIP1008437$$aSchreiber, Frank$$b11
000617740 7001_ $$0P:(DE-H253)PIP1005337$$aGutt, Christian$$b12$$eCorresponding author
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