Food Partner Network News On January 10, the Japan Science and Technology Agency announced that it has developed a high-strength gel material using egg white as its raw material. Its compressive strength is more than 150 times that of boiled eggs. By applying this technology to other proteins, medical materials or new taste foods that do not remain in the body and can be absorbed by the body after a certain period of time can be produced.
At present, new materials using proteins as raw materials replace metals, ceramics, etc., and are widely used as a new generation of materials. However, proteinaceous materials are usually produced by microorganisms or cell culture, which requires more time and costs. Therefore, the research group began to pay attention to inexpensive food proteins that can be produced in large quantities, using the properties of egg whites to become hydrogels after heating, and proceeded to research and develop new materials.
The egg white has a low gel strength due to heating and is not suitable for use as a material. Its low strength is due to the uneven structure of the gel. The research team heated egg whites at regular intervals and then heated them to produce a homogeneous, high-strength gel material. The compressive strength of the new material produced by this method can reach up to 34.5 MPa, and the maximum compressive strength is equivalent to the application of 1000 kg of pressure on a 1 yen coin.
The specific method is to use two kinds of ionic surfactants (an anionic surfactant and a cationic surfactant are mixed according to a certain ratio) to separate the aqueous phase in the egg white to form a transparent liquid egg white accumulation body. The gel was further heated to 70 degrees to form a gel that could be decomposed using a proteolytic enzyme.
The research was published on the electronic version of NPG Asia Materials, a British scientific journal, on January 5th.
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