3D evolution of protein networks and lipid globules in heat-treated egg yolk

Felix Wittwer; Nimmi Das Anthuparambil; Frederik Unger; Randeer Pratap Gautam; Silja Flenner; Imke Greving; Christian Gutt; Peter Modregger

arXiv · 2504.06032

3D evolution of protein networks and lipid globules in heat-treated egg yolk

Felix Wittwer·Nimmi Das Anthuparambil·Frederik Unger·Randeer Pratap Gautam·Silja Flenner·Imke Greving·Christian Gutt·Peter Modregger

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Abstract

Upon heating, egg yolk transforms from a liquid to a gel due to protein denaturation. This process can serve as a useful model to better understand protein denaturation in general. Using x-ray holographic tomography, we investigated the structural changes in egg yolk during boiling without the need for complex sample fixation or drying. Our results reveal a developing separation between proteins and lipids, with fatty components rapidly aggregating into large globules that subsequently evolve into bubbles.

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Felix Wittwer, Nimmi Das Anthuparambil, Frederik Unger, Randeer Pratap Gautam, Silja Flenner, Imke Greving, Christian Gutt, Peter Modregger. 2025-04-08. 3D evolution of protein networks and lipid globules in heat-treated egg yolk. https://arxiv.org/abs/2504.06032

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