Dresden 2026 – scientific programme
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BP: Fachverband Biologische Physik
BP 14: Poster Session II
BP 14.44: Poster
Tuesday, March 10, 2026, 18:00–21:00, P2
X-ray holo-tomography reveals 3D structure of protein networks and lipid globules in heat-treated egg yolk — •Felix Wittwer1,2, Nimmi Das Anthuparambil2, Frederik Unger2, Randeer Pratap Gautam2, Silja Flenner3, Imke Greving3, Christian Gutt2, and Peter Modregger1,2 — 1Deutsches Elektronen-Synchrotron DESY, Hamburg, Germany — 2Universität Siegen, Siegen, Germany — 3Helmholtz-Zentrum Hereon, Geesthacht, Germany
Egg yolk is a versatile ingredient for cooking and food processing. As a natural emulsifier, it allows to bind fats and water. Under heating, the texture and consistency of egg yolk changes due to denaturation, aggregation, coagulation and gelation. By using X-ray holo-tomography, we could study the heat-induced changes in egg yolk on the micron to sub-micron length scale. In contrast to other techniques such as electron microscopy, X-ray holography can be used without sample staining, fixation, or drying, which potentially alter or damage the sample. Our results reveal a developing separation between proteins and lipids with fatty components rapidly aggregating into large globules around 40 micrometer in size.
Keywords: x-ray holography; liquid-liquid phase separation; tomography; egg yolk; food science