Exploring non-equilibrium processes and spatio-temporal scaling laws in heated egg yolk using coherent X-rays.
Nat Commun
; 14(1): 5580, 2023 09 11.
Article
em En
| MEDLINE
| ID: mdl-37696830
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.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Gema de Ovo
/
Temperatura Alta
Idioma:
En
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
Alemanha