Exploring non-equilibrium processes and spatio-temporal scaling laws in heated egg yolk using coherent X-rays

Nimmi Das Anthuparambil (), Anita Girelli, Sonja Timmermann, Marvin Kowalski, Mohammad Sayed Akhundzadeh, Sebastian Retzbach, Maximilian D. Senft, Michelle Dargasz, Dennis Gutmüller, Anusha Hiremath, Marc Moron, Özgül Öztürk, Hanna-Friederike Poggemann, Anastasia Ragulskaya, Nafisa Begam, Amir Tosson, Michael Paulus, Fabian Westermeier, Fajun Zhang, Michael Sprung, Frank Schreiber and Christian Gutt ()
Additional contact information
Nimmi Das Anthuparambil: Deutsches Elektronen-Synchrotron DESY
Anita Girelli: Universität Tübingen
Sonja Timmermann: Universität Siegen
Marvin Kowalski: Universität Siegen
Mohammad Sayed Akhundzadeh: Universität Siegen
Sebastian Retzbach: Universität Tübingen
Maximilian D. Senft: Universität Tübingen
Michelle Dargasz: Universität Siegen
Dennis Gutmüller: Universität Tübingen
Anusha Hiremath: Universität Tübingen
Marc Moron: Technische Universität Dortmund
Özgül Öztürk: Universität Siegen
Hanna-Friederike Poggemann: Universität Tübingen
Anastasia Ragulskaya: Universität Tübingen
Nafisa Begam: Universität Tübingen
Amir Tosson: Universität Siegen
Michael Paulus: Technische Universität Dortmund
Fabian Westermeier: Deutsches Elektronen-Synchrotron DESY
Fajun Zhang: Universität Tübingen
Michael Sprung: Deutsches Elektronen-Synchrotron DESY
Frank Schreiber: Universität Tübingen
Christian Gutt: Universität Siegen

Nature Communications, 2023, vol. 14, issue 1, 1-12

Abstract: Abstract The soft-grainy microstructure of cooked egg yolk is the result of a series of out-of-equilibrium processes of its protein-lipid contents; however, it is unclear how egg yolk constituents contribute to these processes to create the desired microstructure. By employing X-ray photon correlation spectroscopy, we investigate the functional contribution of egg yolk constituents: proteins, low-density lipoproteins (LDLs), and yolk-granules to the development of grainy-gel microstructure and microscopic dynamics during cooking. We find that the viscosity of the heated egg yolk is solely determined by the degree of protein gelation, whereas the grainy-gel microstructure is controlled by the extent of LDL aggregation. Overall, protein denaturation-aggregation-gelation and LDL-aggregation follows Arrhenius-type time-temperature superposition (TTS), indicating an identical mechanism with a temperature-dependent reaction rate. However, above 75 °C TTS breaks down and temperature-independent gelation dynamics is observed, demonstrating that the temperature can no longer accelerate certain non-equilibrium processes above a threshold value.

Date: 2023
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DOI: 10.1038/s41467-023-41202-z

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