TY  - JOUR
AU  - Anthuparambil, Nimmi Das
AU  - Timmermann, Sonja
AU  - Dargasz, Michelle
AU  - Retzbach, Sebastian
AU  - Senft, Maximilian D.
AU  - Begam, Nafisa
AU  - Ragulskaya, Anastasia
AU  - Paulus, Michael
AU  - Zhang, Fajun
AU  - Westermeier, Fabian
AU  - Sprung, Michael
AU  - Schreiber, Frank
AU  - Gutt, Christian
TI  - Salt induced slowdown of kinetics and dynamics during thermal gelation of egg-yolk
JO  - The journal of chemical physics
VL  - 161
IS  - 5
SN  - 0021-9606
CY  - Melville, NY
PB  - American Institute of Physics
M1  - PUBDB-2024-07018
SP  - 055102
PY  - 2024
N1  - DFG (Grant No. NFDI 40/1)
AB  - 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.
LB  - PUB:(DE-HGF)16
C6  - 39105556
UR  - <Go to ISI:>//WOS:001297911300003
DO  - DOI:10.1063/5.0219004
UR  - https://bib-pubdb1.desy.de/record/617740
ER  -