Effects of Temperature on the Crystallization of Calcium Carbonate in Egg White Protein Solution System

2011 ◽  
Vol 675-677 ◽  
pp. 349-352 ◽  
Author(s):  
Wen Kun Zhu ◽  
Xue Gang Luo ◽  
Xiao Yan Lin ◽  
Jian Zhou ◽  
Yan Lu
Keyword(s):  
Calcium Carbonate ◽  
Egg White ◽  
Crystal Formation ◽  
Protein Solution ◽  
Solution System ◽  
Crystal Forms ◽  
Egg White Protein ◽  
Effects Of Temperature

Various crystal forms of calcium carbonate were successfully synthesized with CaCl2 and Na2CO3 in 10%(V/V) egg white protein solution system at 20 °C, 40 °C and 60 °C, respectively. The obtained calcium carbonate were characterized by SEM, XRD, FTIR and TG. In addition, the possible mechanism of crystal formation were analyzed. The results indicated that egg white protein could regulate the crystal forms of calcium carbonate and the calcium carbonate, which contained a small amount of egg white protein and consisted of mixed calcite and aragonite, was mainly spherical. With the temperature rosing, the vaterite content gradually increased while the calcite decreased.

Effects of Ca2+ Concentration on Calcium Carbonate Crystallization in Egg White Protein Solution

2011 ◽  
Vol 197-198 ◽  
pp. 199-202 ◽  
Author(s):  
Wen Kun Zhu ◽  
Xue Gang Luo ◽  
Xiao Yan Lin ◽  
Jing He
Keyword(s):  
Thermal Decomposition ◽  
Calcium Carbonate ◽  
Egg White ◽  
Particle Sizes ◽  
Protein Solution ◽  
Solution System ◽  
Egg White Protein ◽  
Ft Ir

The calcium carbonate crystallization were controlled by Ca2+ concentration in the 10% (V/V) egg white protein solution and the morphology, structure and thermal decomposition of which were characterized by FT-IR, SEM, XRD and TG. The results showed in egg white protein solution system, concentration of Ca2+ had significant effects on the crystallized morphology, orientation and crystallinity of calcium carbonate. Calcium carbonate particles have more uniformed calcite and vaterite mixed crystallization in low Ca2+ concentration while calcium carbonate tends to form mixed particle sizes and more complete calcite crystallization in high Ca2+ concentration.

Optimization of Calcium Carbonate Precipitation for Bacillus pasteurii

2012 ◽  
Vol 178-181 ◽  
pp. 676-679 ◽  
Author(s):  
Tao Duan ◽  
Wen Kun Zhu
Keyword(s):  
Calcium Carbonate ◽  
Crystal Formation ◽  
Carbonate Precipitation ◽  
X Ray Diffraction ◽  
Calcium Carbonate Precipitation ◽  
Electron Microscopic ◽  
Bacillus Pasteurii ◽  
Scanning Electron Microscopic ◽  
External Conditions ◽  
Effects Of Temperature

The effects of temperature, pH, precipitation time, reactant concentration, the crystal formation additive on the yield of calcium carbonate precipitation induced by bacillus pasteurii were investigated through orthogonal test. The morphology and structure of the calcium carbonate were characterized by scanning electron microscopic (SEM), Fourier transform infrared spectroscopy (IR) and powder X-ray diffraction (XRD). The results showed that the optimum conditions of calcium carbonate precipitation induced by bacillus pasteurii were temperature of 40oC, pH of 8, precipitation time of 3 d, Ca2+ of 1.5 mol/L, and Mg2+ of 0.05 mol/L. The crystal of calcium carbonate was calcites or mixture of calcites and vaterite. Its morphology and packing density were changed by different external conditions.

PREPARATION AND CHARACTERIZATION OF PROTEIN-STABILIZED EMULSIONS BY MICROCHANNEL EMULSIFICATION

2006 ◽  
Vol 05 (06) ◽  
pp. 959-966 ◽  
Author(s):  
LI-JUN YIN ◽  
MASAYOSHI SAITO ◽  
ISAO KOBAYASHI ◽  
MITSUTOSHI NAKAJIMA
Keyword(s):  
Whey Protein ◽  
Egg White ◽  
Dispersed Phase ◽  
Particle Sizes ◽  
Soybean Flour ◽  
Protein Solution ◽  
Egg White Protein ◽  
Coefficients Of Variation ◽  
Β Lactoglobulin

We investigated the preparation and characterization of protein-stabilized emulsions by microchannel (MC) emulsification. BSA, β-lactoglobulin, γ-globulin, lysozyme, soybean flour, whey protein, and egg white protein were used as emulsifiers. Stable monodispersed emulsions were prepared using BSA, β-lactoglobulin, soybean flour, and whey protein, whose particle sizes ranged from 41.0 to 44.1 μm, and whose coefficients of variation were less than 6.5%. Monodispersed emulsions could not be prepared using γ-globulin, lysozyme, and egg white protein as emulsifiers. The particle became significantly bigger and its monodispersity decreased with the increase of the dispersed-phase flux, but monodispersed emulsion was successfully prepared even when the dispersed-phase flux was increased to 30 L/(m2h). Particle formation behaviors were closely related to protein solution properties, such as interfacial tension and contact angle on a silicon plate, pH and the ionic strength of protein solution.

Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

2014 ◽  
Vol 1 (1) ◽  
pp. 36 ◽  
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.

scholarly journals Site of Egg White Protein Formation

1962 ◽  
Vol 237 (10) ◽  
pp. 3196-3199
Author(s):  
Stanley Mandeles ◽  
Eufemio D. Ducay
Keyword(s):  
Egg White ◽  
Egg White Protein

Films Based on Egg White Protein and Succinylated Casein Cross-Linked with Transglutaminase

2017 ◽  
Vol 10 (8) ◽  
pp. 1422-1430 ◽  
Author(s):  
Ning Peng ◽  
Luping Gu ◽  
Junhua Li ◽  
Cuihua Chang ◽  
Xin Li ◽  
...  
Keyword(s):  
Egg White ◽  
Egg White Protein

Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life

2021 ◽  
pp. 110597
Author(s):  
María Laura Deseta ◽  
Osvaldo E. Sponton ◽  
Melina Erben ◽  
Carlos A. Osella ◽  
Laura N. Frisón ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Egg White ◽  
Edible Coatings ◽  
Egg White Protein ◽  
Protein Nanoparticles
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