Egg White Solution Research Articles

Fabrication of highly carboxylated nanofibrous aerogels under mild conditions and their protein adsorption performance

The development of high-performance media for protein adsorption in bio-purification is highly desired, particularly in biological pharmaceuticals. In this study, we demonstrate a simple, versatile and mild strategy to construct a nanofibrous aerogel (NFA)-based adsorption media for protein purification. Pyromellitic dianhydride (PMDA) was selected to in-situ graft onto poly(ethylene-co-vinyl alcohol) (PE-co-PVA) nanofibers in aerogels through liquid phase grafting. The obtained PE-co-PVA/PMDA NFAs (PPNAs) possessed superb underwater elasticity, compression fatigue resistance and shape-memory performance. With an open porous network, abundant adsorption ligands, and surface hydrophilicity, the PPNAs exhibited a significant adsorption capacity of 1019.71 mg/g and a short equilibrium time of 3.0 h, surpassing that of commercial and reported nanofiber-based adsorbents. Additionally, the PPNAs demonstrated good dynamic adsorption performance for protein driven solely by gravity. Furthermore, the PPNAs showed reusability, selectivity, acid and alkaline resistance, and practical potential of extracting lysozyme form egg white solution. The successful scale-up of such aerogel-based adsorbents can open up new way for the development and design of next-generation protein adsorption media for bio-purification applications.

Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels.

Tannins, present in numerous plants, exhibit a binding affinity for proteins. In this study, we aimed to exploit this property to reduce the concentration of allergenic egg white proteins. Tannins were extracted, using hot water, from the lyophilized powder of underutilized resources, such as chestnut inner skin (CIS), young persimmon fruit (YPF), and bayberry leaves (BBLs). These extracts were then incorporated into an egg white solution (EWS) to generate an egg white gel (EWG). Allergen reduction efficacy was assessed using electrophoresis and ELISA. Our findings revealed a substantial reduction in allergenic proteins across all EWGs containing a 50% tannin extract. Notably, CIS and BBL exhibited exceptional efficacy in reducing low allergen levels. The addition of tannin extract resulted in an increase in the total polyphenol content of the EWG, with the order of effectiveness being CIS > YPF > BBL. Minimal color alteration was observed in the BBL-infused EWG compared to the other sources. Additionally, the introduction of tannin extract heightened the hardness stress, with BBL demonstrating the most significant effect, followed by CIS and YPF. In conclusion, incorporating tannin extract during EWG preparation was found to decrease the concentration of allergenic proteins while enhancing antioxidant properties and hardness stress, with BBL being particularly effective in preventing color changes in EWG.

Effects of Egg Albumin Film Containing Coriander Extract on Some Quality Properties of Chicken Drumsticks during Refrigerated Storage

In this study, the effects of the egg white film coatings containing different levels (0%, 2%, 4%, and 6%) of coriander leaf extracts (CLE) and 0.1% BHT on some quality parameters of chicken drumsticks were investigated during refrigerated storage for 7 days. Chicken drumsticks were formed as follows: the uncoated chicken drumsticks (Control), chicken drumsticks coated with the egg white film solutions (EWF), chicken drumsticks coated with the EWF solutions with 2% CLE (EWF2), chicken drumsticks coated with the EWF solutions with 4% CLE (EWF4), chicken drumsticks coated with the EWF solutions with 6% CLE (EWF6), and chicken drumsticks coated with the EWF solutions added 0.1% BHT (EWFBHT). TBA, colour, and pH values were measured on the 1st, 3rd, 5th, and 7th days of the chicken drumsticks. Excluding EWF2 and EWF6, no significant changes were found regarding the pH values of uncoated and coated chicken drumsticks during refrigeration for 7 days (P ˃ 0.05). TBA values of samples showed an increase during the refrigerated storage. The highest TBA values were calculated on the 7th day (P < 0.05). L* values of chicken drumsticks were not affected by coating treatment (P ˃ 0.05). With regard to Control and EWF4, the highest a* values were found on the first day, and then the value decreased (P < 0.05). In terms of b* values, except for the EWF6 group, the b* values of samples increased during the refrigerated storage. The highest b* values were measured on the 7th day (P < 0.05). The results deduce that EWF solution with and without CLE could be a potential natural antioxidant coating to enhance some quality attributes of chicken drumsticks during refrigerated storage.

Viability of periodontal ligament cells in selected transport media for avulsed teeth

To compare the viability of periodontal ligament (PDL) cells stored in Hanks Balanced Salt Solution (HBSS) with those in readily available transport media over a variable period of time. Methods: Periodontal ligament cells harvested from premolars freshly extracted for orthodontic reasons were cultured for exponential growth. The cells were exposed to egg white, evaporated milk, water and Hanks Balanced Salt Solution (HBSS) at room temperature. Their viability was evaluated after 30 minutes, 1 hour and 3 hours with the tetrazolium salt-based colorimetric assay (MTT assay). Statistical analysis was done using the IBM® SPSS version 23.0 software. Comparison between the Mean Optical Densities (MODs) of the cells stored in HBSS and other media at each time interval was done using the independent t test. Repeated measure ANOVA and Tukey post-hoc test were also carried out to compare the MOD of cells within each medium over time. The level of significance was set at p <0.05. Result: The PDL cells stored in egg white had higher MODs than those in HBSS at 30 minutes and 1 hour. Conversely, the MODs of the cells stored in milk and water were lower than those in HBSS at all the studied points. There was a significant difference in the viability of the cells stored in HBSS and water at all the time points (p<0.05). Conclusion: For up to an hour, egg white was found to perform better than HBSS in supporting the viability of PDL cells.

Simplified assessment for chemical exchanged saturation transfer (CEST) imaging: local offset frequency and CEST effect.

The aim of this study is to develop a novel phantom for the evaluation of clinical CEST imaging settings, e.g., B0 and B1 field inhomogeneities, CEST contrast, and post-processing. We made a phantom composed of two slice sections: a grid section for local offset frequency evaluation and a sample section for CEST effect evaluation using different concentrations of an egg white albumin solution. On a 3Tesla MR scanner, a phantom study was performed using CEST imaging; the mean B1 amplitudes were set at 1.2 and 1.9µT, and CEST images with and without B0 corrections were acquired. Next, region of interest (ROI) analysis was performed for each slice. Then, CEST images with and without B0 corrections were compared at each B1 amplitude. The B0 corrected Z-spectrums at each local region in the grid section showed a shifting of the curve bottom to 0ppm. Z-spectrum at B1 = 1.9µT showed a broader curve shape than that at 1.2 µT. Moreover, MTRasym values at 3.5ppm for each albumin sample at B1 = 1.9µT were about two times higher than those at 1.2µT. Our phantom enabled us to evaluate and optimize B0 inhomogeneity and the CEST effect at the B1 amplitude.

Optimization of Water Lentil (Duckweed) Leaf Protein Purification: Identification, Structure, and Foaming Properties.

Water lentil, commonly known as duckweed, is an aquatic plant with great agronomic potential, as it can double its biomass in less than 24 h and contains up to 45% leaf proteins on a dry matter basis. However, extracting proteins from leaves is an arduous process due to the complexity of the matrix, which limits their uses in the food industry. In this study, water lentil protein extraction by solubilization was maximized using response surface methodology. By heating at 80 °C at pH 11 with a water lentil powder concentration of 2% or 4% for 2 h, up to 77.8% of total proteins were solubilized. Then, by precipitating the solubilized proteins at pH 4, a protein purity of 57.6% combined with a total protein yield of 60.0% was achieved. To the best of our knowledge, this is the highest leaf protein extraction yield reported in the literature with such protein purity. Proteomics analyses showed that the protein concentrate was composed of around 85.0% RubisCO, and protein structure analyses using ATR-FTIR and DSC were linked to a high protein solubility in water at pH 7. Moreover, a 1.5% protein solution of the protein concentrate at pH 7 showed excellent foaming properties compared to a 10.3% protein egg white solution. It had a superior foaming capacity (194% vs. 122%, respectively) for the same foaming stability after 60 min, which confirms water lentil proteins' potential for human nutrition and food formulation.

IN VITRO MUCOLYTIC ACTIVITY DETERMINATION OF N-ACETYL CYSTEINE EFFERVESCENT TABLET USING SUSPENDED LEVEL VISCOMETER

Objective: The objective of the present study was to determine the in vitro mucolytic activity of N-Acetyl Cysteine (NAC) effervescent tablet using egg white solution and suspended level viscometer. Methods: Egg white has similar physicochemical characteristics with airway mucus, thus in vitro mucolytic activity of NAC effervescent tablets was assessed using an egg white solution and a suspended level viscometer. This was also compared with API and marketed effervescent tablets. Outcomes were statistically analysed using a single-factor ANOVA and a paired t-test. Results: The results show, in all three cases, i.e., API, Test tablet, and Commercial tablet, viscosity reduced linearly as the concentration was raised from 10 to 60 mg/10 ml having R2 values 0.9973, 0.9909, 0.9953 respectively. When compared to the negative control solution, viscosity rapidly decreased, which amounted to 71.10 %, 73.03 % and 84.63 % of API, Test tablet and Commercial tablet, respectively. The p values of single factor ANOVA and paired t-test were found to be very less than 0.05 in all cases. Conclusion: NAC effervescent tablet's in vitro mucolytic activity was successfully assessed; results suggested that linearly decreases in viscosity as the concentration of NAC increases and statistical analysis shows significant differences in values.

Quantitative proteomics provides insights into the mechanism of the differences in heat-induced gel properties for egg white proteins with different interior quality during ageing in laying hens.

The purpose of this study was to investigate the mechanism for the differences in heat-induced gel properties of egg white proteins with different interior quality during ageing in laying hens. Quantitative proteomic analysis revealed that the abundance of ovotransferrin, avidin, mucin 5B, and clusterin increased with decreasing Haugh units (HU), leading to the transition from disorder to order in the secondary and tertiary structure of egg white proteins, with the burial of hydrophobic groups and a reduction in the negative charge on the protein surface, rendering the egg white protein solution aggregated. These changes would accelerate the rate of aggregation of egg white proteins during heating, resulting in the loss of orientation of the molecular chains, forming coarse and porous gel structures and poor gel properties. This research provides a new idea for improving the gelling properties of egg whites from lower interior quality during ageing in laying hens.

Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates

The present work demonstrates the effect of hydrodynamic cavitation (HC) (2 mm Orifice plate) as a pretreatment for egg white protein hydrolysates (EWPH) production. The obtained EWPH was evaluated for various physiochemical (degree of hydrolysis), functional (emulsifying, foaming), structural and nutritional properties (antioxidant activity and in-vitro digestibility). The egg white solutions (5% solid content) were pretreated for 10, 15 and 20 min with HC and later hydrolyzed using papain enzyme for 90 min. The structural analysis revealed that HC unfolded the protein structure which was confirmed through the formation of β-sheet (from 15 to 46%) and loss of α-helix (34 to 14%) content with increasing treatment time. Through the exposure of hydrophobic bonds, the degree of hydrolysis and surface hydrophobicity increased, which eventually improved the nutritional and functional properties of EWPH. The HC-15 min treated samples had the highest zeta potential (-25.4 mV) with the lowest average particle size (346.5 nm) and denaturation temperature (70.67°C). Further increase in treatment time led to instability of hydrolysates. HC effectively improved the functional and nutritional properties of EWPH and a treatment time of 15 min is recommended for obtaining EWPH with improved properties.

Transformation of eggshell waste to egg white protein solution, calcium chloride dihydrate, and eggshell membrane powder

Abstract The present study investigated the possibility of complete utilization of eggshell waste (ESW) transforming it to adherent egg white protein solution, calcium chloride dihydrate, and eggshell membranes (ESM). Adherent egg white protein solution was obtained by washing ESW three times with distilled water at 25°C, followed by filtration, and analyzed for the protein content and lysozyme activity. ESM and calcium chloride were obtained simultaneously by the exposure of washed eggshells to 5% hydrochloric acid treatment at 25°C for 3 h, followed by separation by filtration. The separated ESM were washed, dried, and milled to powder and analyzed for protein and lipid content. The calcium chloride solution was exposed to the neutralization of excess hydrochloric acid by calcium hydroxide, followed by evaporation to one-tenth of volume. Calcium chloride crystals were precipitated from the concentrated solution with acetone, separated by filtration, dried at 110°C, and analyzed for chemical composition and purity. The obtained results revealed that 100 g of ESW can be transformed to 1.61 ± 0.34 g of adherent white proteins containing 485,821 U of lysozyme activity, 2.84 ± 0.16 g of ESM powder, and 108.74 ± 3.62 g of calcium chloride dihydrate of high purity.

Effects of sericin and egg white on the inflammation of damaged skin in mice

Sericin and egg white (EW) have shown the ability to promote wound healing. However, there have been insufficient studies regarding the effects of sericin and EW mixtures on wound healing. This study aimed to investigate the effects of a hybrid sericin and EW solution on wound repair and inflammation-related indicators in mouse skin. In this work, sericin with a low molecular weight was first mixed with homogeneous EW to prepare a hybrid wound dressing. Histology evaluation, the expression of C-reactive protein (CRP) and inflammatory cytokines in mice were tested to determine the effects of this dressing on skin injuries in mice. The results showed that sericin and the hybrid solution of sericin and EW effectively promoted wound healing in mouse skin. The wound recovery rates of mice 12 days after treatment with a medium dose of sericin (0.2 g ml−1) and the same dosage of sericin with added EW were 1.32 and 1.65 times that of mice treated with phosphate buffer saline as a control, respectively. In addition, the mixture solution was more effective in wound healing than sericin alone. Sericin with EW significantly reduced the expression of CRP and inflammatory cytokines in mice during wound healing. A sericin and EW hybrid solution can effectively shorten the time needed for wound healing and reduce inflammation-related indicators in mice, making it a promising candidate for wound dressing.

Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance

In this study, the influence of three selected gums including neutral locust bean gum (LBG), guar gum (GG), and anionic xanthan gum (XG) on the foaming and baking properties of egg white (EW) powders were investigated. Results showed that the surface tension, particle size, viscosity and interfacial adsorption modulus of reconstituted EW solutions prepared by EW powders increased with the addition of gums, along with the decrease of surface hydrophobicity, especially in the presence of the anionic XG. The kinetic analysis of foam formation showed that the addition of gums, especially for LBG and GG, were beneficial to the rapid infiltration of air in foam, thus dramatically reducing the whipping time in the preparation of cake batter. Furthermore, the angel cakes prepared by reconstituted EW solutions containing LBG or GG had higher specific volume than fresh EW. These results showed that the addition of neutral gums can improve the baking performance of EW powders by increasing the foaming rate and capacity. This study provided an insight on improving the foaming performance of EW powders by incorporating gums.

Optical, Structural, Morphological, Antibacterial, and Photodegradation Characteristics of BaxMg0.8−xFe2O4(x = 0.2, 0.4, and 0.6) Nanocrystalline Powders Synthesized by Combustion Method

Herein, a series of barium‐doped magnesium ferrites [BaxMg0.8−xFe2O4(x = 0.2, 0.4, and 0.6)] with metal nitrates and egg white solution are prepared to show how simultaneous substitution of divalent cations affects the structural, morphological, antibacterial, and photocatalytic capabilities of ferrites. A cubic spinel and hexagonal structures are discovered through a wide particle size dispersion in the sample. The infrared (IR) spectra of the octahedral and tetrahedral sites exhibit two prominent absorption bands about 576 and 450 cm−1. With increasing Ba2+doping, the optical band gaps decreased from 6 to 5.6 eV. The elemental analysis of Ba, Mg, Fe, and O is confirmed using energy dispersive X‐ray spectroscopy (EDX) analysis. High‐resolution transmission electron microscopy (HRTEM) and selected area electron diffraction (SAED) studies reveal the formation of spherical nanoparticles along with some hexagonal structures. For antibacterial studies, BaxMg0.8−xFe2O4nanoparticles are tested against Gram‐positive and Gram‐negative bacteria. The photodegradation test of the produced nanoparticles for the degradation of Congo red and methylene blue dyes is examined under ultraviolet (UV) light irradiation.

Reactive Green 19 dye-ligand immobilized on the aminated nanofiber membranes for efficient adsorption of lysozyme: Process development and optimization in batch and flow systems

The performance of lysozyme adsorption by the aminated nanofiber membrane immobilized with Reactive Green 19 (RG19) dyes was evaluated in batch and flow systems. The physicochemical properties of the dye-immobilized nanofiber membrane were characterized. The parameters of batch-mode adsorption of lysozyme (e.g., pH, initial dye concentration, and lysozyme concentration) were optimized using the Taguchi method. In a flow process, the factors influencing the dynamic binding performance for lysozyme adsorption in the chicken egg white (CEW) solution include immobilized dye concentration, adsorption pH value, feed flow rate, and feed CEW concentration. The impact of these operating conditions on the lysozyme purification process was investigated. Under optimal conditions, the recovery yield and purification factor of lysozyme achieved from the one-step adsorption process were 98.52% and 143 folds, respectively. The dye-affinity nanofiber membrane also did not exhibit any significant loss in its binding capacity and purification performance after five consecutive uses.

Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white.

Salted duck egg white contains many kinds of high quality protein, but it is often discarded as food factory waste because of high salinity and other reasons. The discarded salted duck egg white not only causes a waste of resources, but also causes environmental pollution. Using salted duck egg white as raw material, this study was completed to investigate the effects of three drying methods including freeze drying, vacuum drying, and spray drying on physicochemical and nutritional properties of protein powder from salted duck egg white. The results showed that the solubility, foaming and foaming stability, emulsification and emulsification stability of the protein peptide of salted duck egg white decreased to different degrees after drying. The scavenging rates of freeze-dried samples for superoxide anion, hydroxyl radical, and 1,1-Diphenyl-2-picrylhydrazyl (DPPH·) reached 48.76, 85.03, and 80.17%, respectively. Freeze drying had higher scavenging rates than vacuum drying and spray drying. The results of electron microscopy showed that freeze-drying had the least effect on the structure of protein peptide powder of salted duck egg white. The purpose of this experiment was to provide theoretical guidance and technical support for industrial drying of salted duck egg white protein solution.

Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins

The impacts of hydrodynamic cavitation (HC) (orifice plate-2 mm) and acoustic cavitation/ultrasound (US) (probe sonicator- 50% amplitude; 20 kHz frequency) on the functional (foaming, gelling, emulsifying), physicochemical (solubility), rheological and structural properties of egg white proteins (EWP) were evaluated. The egg white solutions were treated for 5, 10 and 15 min for both HC and US. The results suggested that HC-treated samples had higher impact on physiochemical and functional properties when compared to US-treated samples. The best foaming, emulsifying and gelling property was obtained for HC-treated samples (15 min treatment time). Both cavitation treatments exhibited shear thinning behavior, among which US-treated samples had the lowest viscosity. HC-treatment applied for 15 min provided the highest in vitro digestibility (75.51 ± 0.126%) among all the samples. The FTIR spectra of EWP exhibited similar backbone structure for all the samples, while the secondary structure obtained from deconvolution of Amide-I peak differed significantly. Moreover, for product development with EWP, HC -treated samples were more appropriate in gelling and emulsifying applications, which can ensure quality products with higher in vitro digestibility. Overall, this study indicated that HC treatment (for 15 min) improved the functional, rheological, and structural properties of EWP.

Effect of Viscosity on Fouling: Investigation into Pre‐Treatment of Saliva Samples for a Point‐of‐care SARS‐CoV‐2 Device

Since the emergence of COVID‐19, the focus has been on curing, vaccinating against, and detecting the virus that spread into virtually every community. With that effort came the need for not just increased testing but also cheap and fast testing. One possible solution is a point‐of‐care device. Similar to a pregnancy test, a device in which users could deposit a saliva sample and receive a measurable result could be accessible to millions all over the world. However, building such a device requires a lot of forethought, including any pre‐treatment of the sample. The goal of pre‐treatment, in this case, is to lessen the variability and complexity of the saliva for testing. Egg white and glycerol solutions were prepared to mimic saliva and determine if viscosity played a role in flux or possible membrane fouling using a custom flux setup designed in the lab for a method to ready samples for a rapid SARS‐CoV‐2 test. By comparing flux rate of fluorescein‐labeled bovine serum albumin (BSA) (0.1 g/L) in phosphate‐buffered saline (PBS) (pH 7.4, 15mM), buffer/glycerol solutions, and egg white solutions through a membrane, the effect of viscosity on fouling of black polycarbonate track‐etched (BPCTE) membranes was observed. Fluorescence imaging of BPCTE membranes allowed for further observation of fouling. Higher viscosity solutions showed a decrease in the measured flux, and no fouling occurred for any solutions. However, egg whites and imaging indicated alternate implications of pre‐treatment for saliva‐based rapid tests.

Evaluating the effect of different foam mat drying methods on the properties of orange beverage powder

Foam mat drying is a simple method used for food preservation. The purpose of this study was to evaluate the effect of different foam mat drying methods on the properties of permeate-based orange beverage powder. In order to prepare the beverage foam, egg white and basil gum solution were used according to the experimental design and were mixed in an electric mixer at the highest speed for 6 min. The samples with 3 and 5 mm thickness were dried at different oven temperatures (45, 65, and 80°C) and at different microwave power (360, 600, and 900 W). Various properties of the beverage powder including moisture content, water activity, solubility, water binding capacity, rehydrating the powder, hygroscopy, flowability, pH, color, differential scanning calorimetry, and Fourier transform infrared spectroscopy characteristics were investigated. Almost all the properties indicate an increasing trend with increase in the drying temperature. Samples with 3 mm thickness showed higher solubility. Novelty impact statement Different drying temperatures had a significant effect on the properties of the beverage powder at the statistical level of 5%. Increasing the drying temperature showed a significant effect on the properties of the beverage powder. Foam thickness showed a significant effect on the properties of the beverage powder.

FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS

In this paper, the questions of the foamy structure formation in zephyr are considered. Regularities of the influence of recipe components on the foam structure are revealed. The effect of egg white, pectin, white sugar, applesauce and other recipe components on the physicochemical and rheological properties of the foam mass used to produce zephyr has been studied. The addition of pectin leads to an increase in the elastic-plastic properties of the foam mass, and the addition of white sugar leads to an increase in its foaming ability. Recipe components form the foamy structure of the zephyr. The choice of apple pectin allows one to control the density of the zephyr mass and the water activity of the foamy masses. When 0.075% apple pectin is added to a 1% egg white solution, the foaming ability decreases from 190% to 104%, and the foam stability remains practically unchanged. The addition of applesauce, syrup, citric acid and other recipe components to such a foamy mass leads to a slight decrease in the foaming ability, while its stability increases significantly up to 80%, i. e., almost twice. The resulting foamy structure of the zephyr mass is characterized by high physicochemical, organoleptic and rheological parameters, which makes it possible to obtain high quality confectionery products of a given shape.

Synthesis, Characterization, and Magnetic Properties of Metal-Doped CeO2 Nanostructure Prepared by Egg-White Solution Method

Synthesis, Characterization, and Magnetic Properties of Metal-Doped CeO2 Nanostructure Prepared by Egg-White Solution Method