Work

Lipid-controlled non-monotonic assembly and rheology of an egg yolk protein at a water–soybean oil interface

Year: 2026

Type: article

Abstract: -glycero-3-phosphocholine (POPC) promote the adsorption of this protein at the interface. Interestingly, at high concentration, the lipid overtakes the interface, removing the protein from it. The lipid-protein composite film again shows a soft gel nature. AFM images provided evidence of PVT-POPC assembly, revealing distinct morphological features associated with lipid-induced reorganization of the protein at the interface. The non-monotonic effects of lipids on assembly of protein at the water-edible oil interface are an important observation for optimizing the composition of relevant food products.

Source: RSC Advances

DOI: 10.1039/d6ra06516c

Authors: Nancy Jaglan, Rumal Singh, Sajal K. Ghosh

Institution: Shiv Nadar University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $1,042

Funder: Shiv Nadar Foundation