Egg-Based Tough Gel (1 of 2) (IMAGE)

Japan Science and Technology Agency

Egg-Based Tough Gel (1 of 2)

Caption

The transparent pale-yellow fluid material called "egg white protein condensate (EWPC)" was prepared by the mixing of both anionic and cationic surfactant to unpurified egg white protein solution. EWPC contained orderly condensed egg white proteins at regular intervals. Like a boiled egg, EWPC became a white opaque hydrogel by heating at 70 degrees C. The EMPC gel showed high mechanical properties. The maximum compressive fracture strength was 350 kgf/ cm2, which is <150-fold higher than that of usual boiled egg white (inset). This study opened up new possibilities for egg white proteins as a resource for the development of materials.

Credit

Tatsuya Nojima

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