Home > Publications database > Salt induced slowdown of kinetics and dynamics during thermal gelation of egg-yolk > print

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005     20250715171335.0
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100 1 _ |a Anthuparambil, Nimmi Das
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245 _ _ |a Salt induced slowdown of kinetics and dynamics during thermal gelation of egg-yolk
260 _ _ |a Melville, NY
|c 2024
|b American Institute of Physics
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520 _ _ |a 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.
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