ArticleRSC advances2026
Lipid-controlled non-monotonic assembly and rheology of an egg yolk protein at a water-soybean oil interface.
Article in RSC advances, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Hen egg yolk is an essential component of food items such as mayonnaise and salad dressing. Phosvitin (PVT) is a phosphoprotein that exists in the granules of hen egg yolk and stabilizes food emulsions by preventing phase separation. Understanding how this protein is adsorbed at the interface of water and an edible oil in the presence and absence of lipids is essential. To monitor the kinetics of this adsorption, the dynamic interfacial tension was determined in the current investigation. The drop in interfacial tension over time indicates the adsorption of protein at the interface, which is enhanced upon increasing the concentration of protein in the water phase. However, at higher concentrations, the positive activation energy hinders the adsorption process, resulting in saturation of the interfacial tension. Dilational rheology of the macromolecular film at this oil-water interface shows the elastic nature of the film to be greater than its viscous nature, indicating the formation of a soft gel film. Low concentrations of the zwitterionic lipid 1-palmitoyl-2-oleoyl-
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