Studies on chemically modified hen egg white and gelatin composites

Abstract

Hen egg white (A) and gelatin (G) composites at different proportions were prepared and optimized by their stress-strain behavior. The optimized composite (AG) was graft copolymerised with methyl methacrylate (MMA). The AG and its graft copolymer AGMMA were characterized for their mechanical strength, water absorption capacity, Fourier transform infrared spectra, and circular dichroism (CD) spectroscopy. It was evident from the results that AGMMA possesses higher mechanical strength and lower water absorption capacity than does AG. The FTIR spectra of AG and AGMMA confirm the grafting phenomena of MMA onto AG, and the CD spectrum of AG shows two negative bands at around 207 and 222 nm and a positive band at around 191.76 nm, which confirms the ␣-helix in the composite. The ␣-helical structure in AG was broken and converted into unordered random coil in AGMMA because of the reaction conditions while grafting MMA onto AG, which was confirmed by the increase in mechanical strength of AGMMA.

Effects of different metal ions on the physicochemical properties and microstructure of egg white gel

“…The α‐helix represents the order of protein molecules, 23 and the β‐sheet, β‐turn, and random crimp structure all reflect the degree of looseness of protein molecules 40 . After the addition of metal ions, the content of α‐helix in egg white protein increased, indicating that the alternative curing of metal ions affected the change of the secondary structure of egg white protein.…”

Gentamicin loaded β‐tricalcium phosphate/gelatin composite microspheres as biodegradable bone fillers

“…The gelatin revealed a series of amide (1680, 1530, and 1241 cm −1 ) and carboxyl (1338 cm −1 ) bands [27]. The transmittance bands around 1241 cm −1 are due to stretching in the amide III (N‐H bond) [28]. The bands at 1530 cm −1 and 1680 cm −1 were N‐H stretching of –NH‐R group (amide II) and C=N stretching, respectively [26].…”

Synthesis and Characterization of hen egg albumin and Gelatin composite cross linked with Glutaraldehyde

“…5 ml of Albumin solution (A) was added to 20 ml gelatin solution at the ratio of 1:4 and the mixture is stirred thoroughly and poured in to a polythene tray and dried as mentioned in our earlier study [1]. This ratio has given better results in our earlier study and the film so formed is designated as (AG).…”

“…Tensile strength of samples of different proportions AG and GTA was given in below Based on our previous study [1] we have prepared a mixture of A and G at a ratio of 1:4 which is an optimum AG composite interms of its tensile strength. From above table, it is clear that the Tensile strength of AGG increases initially with glutaraldehyde concentration and then decreased.…”

“…Gelatin cross linked with glutaraldehyde finds applications in determination of α-amylase activity and β-galactosidase. In our previous study [1] we synthesized a binder using egg white with gelatin. In this study we cross linked AG composite with glutaraldehyde and characterized for its physical & chemical properties.…”