Structural and dynamical impact of water dilution on egg yolk properties

18 March 2025, Version 1
This content is a preprint and has not undergone peer review at the time of posting.

Abstract

Since antiquity, artists have been using egg yolk as an additive in the preparation of \textit{tempera} paints. Mixture of egg yolk and water is the dispersing medium for pigments to start with, but once on the canvas, it acts as a binder and plasticiser, procuring adhesive properties to the applied paint. A series of water/egg yolk mixtures is investigated here using a combination of rheology, Fourier Transform Infrared (FTIR) spectroscopy, Nuclear Magnetic Resonance spectroscopy (NMR) and small angle X-ray scattering (SAXS). The effects of water dilution on the organisation of the main egg yolk components, plasma and granules, is explored. The results show that added water affects the tertiary/quaternary protein structure leading to a destabilization of the lipoprotein dispersion.

Keywords

Fast Field NMR relaxometry
Tempera paint
Egg yolk
lipoprotein dispersion

Comments

Comments are not moderated before they are posted, but they can be removed by the site moderators if they are found to be in contravention of our Commenting Policy [opens in a new tab] - please read this policy before you post. Comments should be used for scholarly discussion of the content in question. You can find more information about how to use the commenting feature here [opens in a new tab] .
This site is protected by reCAPTCHA and the Google Privacy Policy [opens in a new tab] and Terms of Service [opens in a new tab] apply.