Egg White Protein-Hypophosphorous Acid Based Fire Retardant Single Bilayer Coating Assembly for Cotton Fabric

Abstract Egg white proteins (W) in combination with hypophosphorous acid (HA) were investigated for making flame retardant coating over cotton fabric adopting layer by layer (LbL) assembly technique. A novel phosphorous-nitrogen based non-inflammatory pathway was produced due to strong electrostatic interactions between egg white protein and HA. The coated cotton fabric was characterized using FESEM, ATR-FTIR, TGA and flame tests. Vertical flame test (VFT) and BS EN ISO 15025 tests were performed to understand the combustion pattern of coated fabric. The cotton fabric coated with egg white protein followed by HA (CTW+HA) showed self-extinguish properties with fragile char structure, whereas uncoated fabric was completely burnt with ash residue. Thermogravimetric analysis revealed that initial decomposition temperature of coated fabric got lowered but raised the char residue at 800 ℃. Moreover, surface morphology after VFT of CTW+HA showed swollen char structure that prevented the interaction of combustible products with oxygen and heat. Thus, the developed coating could serve as excellent fire retardant due to the synergistic effect of HA and egg white protein.

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Egg white protein-hypophosphorous acid-based fire retardant single bilayer coating assembly for cotton fabrics

Cellulose ◽

10.1007/s10570-021-04208-8 ◽

2021 ◽

Vol 28 (16) ◽

pp. 10689-10705

Author(s):

Ajay Vishwakarma ◽

Vennapusa Jagadeeswara Reddy ◽

Baljinder K. Kandola ◽

Vivek Kumar ◽

Aravind Dasari ◽

...

Keyword(s):

Fire Retardant ◽

Egg White ◽

Cotton Fabrics ◽

Hypophosphorous Acid ◽

Egg White Protein ◽

Bilayer Coating

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Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties

Food Hydrocolloids ◽

10.1016/j.foodhyd.2016.02.007 ◽

2016 ◽

Vol 58 ◽

pp. 1-10 ◽

Cited By ~ 26

Author(s):

Mitie S. Sadahira ◽

Maria I. Rodrigues ◽

Mahmood Akhtar ◽

Brent S. Murray ◽

Flavia M. Netto

Keyword(s):

Rheological Properties ◽

Electrostatic Interactions ◽

Sugar Content ◽

Egg White ◽

Egg White Protein ◽

High Sugar ◽

High Sugar Content ◽

Content System

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Flame retardant cellulosic fabrics via layer-by-layer self-assembly double coating with egg white protein and phytic acid

Journal of Cleaner Production ◽

10.1016/j.jclepro.2019.118641 ◽

2020 ◽

Vol 243 ◽

pp. 118641 ◽

Cited By ~ 9

Author(s):

Xiaohui Liu ◽

Qiuyan Zhang ◽

Bo Peng ◽

Yuanlin Ren ◽

Bowen Cheng ◽

...

Keyword(s):

Flame Retardant ◽

Phytic Acid ◽

Self Assembly ◽

Egg White ◽

Layer By Layer ◽

Egg White Protein ◽

Double Coating

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Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

Journal of Health ◽

10.30590/vol1-no1-p36-39 ◽

2014 ◽

Vol 1 (1) ◽

pp. 36 ◽

Cited By ~ 1

Author(s):

Siti Fatimah ◽

Muji Rahayu ◽

Siti Aminah

Keyword(s):

Protein Level ◽

Egg White ◽

Special Treatment ◽

Egg White Protein ◽

Protein Levels ◽

Duck Egg ◽

Egg Period ◽

Graph Presentation ◽

And Control ◽

The Impact

Background : Egg is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result : Protein level examination within duck white egg shows changes in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.

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