Gelatin as texture modifier and porogen in egg white hydrogel

Babaei, Jamal; Mohammadian, Mehdi; Madadlou, Ashkan

doi:10.1016/j.foodchem.2018.07.109

Cited by 77 publications

(38 citation statements)

References 37 publications

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“…Physical properties usually include water-holding capacity, swelling properties, and embedding rate of hydrogels. The water-holding capacity of hydrogel samples was determined through a centrifugation method [ 100 ]. The encapsulation efficiency can be measured by different materials such as spectrophotometer or high-performance liquid chromatography (HPLC) according to the different properties of the entrapped drug, which is also an important physical property of hydrogel [ 101 ].…”

Section: Design Of Hydrogels For Bone Tissue Engineeringmentioning

confidence: 99%

Hydrogel as a Biomaterial for Bone Tissue Engineering: A Review

et al. 2020

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Severe bone damage from diseases, including extensive trauma, fractures, and bone tumors, cannot self-heal, while traditional surgical treatment may bring side effects such as infection, inflammation, and pain. As a new biomaterial with controllable mechanical properties and biocompatibility, hydrogel is widely used in bone tissue engineering (BTE) as a scaffold for growth factor transport and cell adhesion. In order to make hydrogel more suitable for the local treatment of bone diseases, hydrogel preparation methods should be combined with synthetic materials with excellent properties and advanced technologies in different fields to better control drug release in time and orientation. It is necessary to establish a complete method to evaluate the hydrogel’s properties and biocompatibility with the human body. Moreover, establishment of standard animal models of bone defects helps in studying the therapeutic effect of hydrogels on bone repair, as well as to evaluate the safety and suitability of hydrogels. Thus, this review aims to systematically summarize current studies of hydrogels in BTE, including the mechanisms for promoting bone synthesis, design, and preparation; characterization and evaluation methods; as well as to explore future applications of hydrogels in BTE.

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Section: Design Of Hydrogels For Bone Tissue Engineeringmentioning

confidence: 99%

Hydrogel as a Biomaterial for Bone Tissue Engineering: A Review

et al. 2020

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“…The reason might be that with the increase of temperature, the protein expands more, exposing more hydrophobic groups, which increases the hydrophobic interaction and thus increases the gel hardness (Jin et al, 2021). It has been reported that the gelation properties of duck egg white after heating can be exploited to form the binder in the production of ham, sausage, and surimi products (Chen et al, 2021; Babaei et al, 2019). Therefore, it is important to study the gel properties of salted duck egg white and desalted duck egg white.…”

Section: Nutritional Value Of Salted Duck Egg Whitementioning

confidence: 99%

Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white

Yao

Adhikari

et al. 2022

Food Processing Preservation

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Salted duck egg yolk is often used as stuffing of food products such as mooncakes.Due to high salt content, salted duck egg white is rarely used in food production and is often discarded. However, Salted duck egg white is rich in protein, amino acids, minerals, and vitamins, which can be fully absorbed and utilized by the human body.This review presented the nutritional value of salted duck egg white, including proteins, amino acids, minerals, and vitamins. Then, the review further analyzed and summarized the application of salted duck egg white, including directly utilized without desalination, desalting utilization, enzymatic extraction of active peptides, lysozyme extraction, and application of salted duck egg white in biomaterials. Finally, the future development and utilization perspectives of salted duck egg white were proposed. This literature review may provide theoretical references for the further development and utilization of salted duck egg white.Novelty impact statement: Salted duck egg white is rarely used in food production and is often discarded. However, Salted duck egg white is rich in nutrition. The review of nutritional value and comprehensive utilization of salted duck egg white may provide theoretical references for the further development of salted duck egg white.

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“…EW is a mixture of proteins, carbohydrates, vitamins, and minerals . Among the more than 150 proteins in EW, the most abundant include ovalbumin (44.5 kDa, ∼54%), conalbumin (also known as ovotransferrin, 77.7 kDa, ∼12%), and ovomucoid (28 kDa, ∼11%), globulins (∼8%), ovomucin (∼3.5%), lysozyme (∼3.4%), and flavoprotein (∼0.8%) (Figure a). ,− Ovalbumin, conalbumin, and ovomucoid contribute to EW viscosity, and ovalbumin and conalbumin undergo thermally induced gelation. , Furthermore, ovalbumin leads to the foaming properties of EW. − Conalbumin has antibacterial properties . Ovomucoid has allergenic properties and is extremely resistant to heat, enzymatic denaturation, and degradation. − Like conalbumin, lysozyme displays antibacterial properties, − but unlike conalbumin, it is thermally stable. , EW-derived components, individually or in combination, hold great promise in the design of functional biomaterials for TE.…”

Section: Egg Whitementioning

confidence: 99%

Avian Egg: A Multifaceted Biomaterial for Tissue Engineering

Mahdavi

Amirsadeghi

Jafari

et al. 2021

Ind. Eng. Chem. Res.

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Avian eggs offer a natural and environmentally friendly source of raw materials, and many of their components hold great potential in tissue engineering. An avian egg consists of several beneficial elements: the protective eggshell, the eggshell membrane, the egg white (albumen), and the egg yolk (vitellus). The eggshell is mostly composed of calcium carbonate and has intrinsic biological properties that stimulate bone repair. It is a suitable precursor for the synthesis of hydroxyapatite and calcium phosphate, which are particularly relevant to bone tissue engineering. The eggshell membrane is a thin protein-based layer with a fibrous structure composed of several valuable biopolymers, such as collagen and hyaluronic acid, also found in the human extracellular matrix. As a result, the eggshell membrane has found several applications in skin tissue repair and regeneration. The egg white is a protein-rich material that is under investigation for the design of functional protein-based hydrogel scaffolds. The egg yolk, composed mainly of lipids, also contains diverse essential nutrients (e.g., proteins, minerals, and vitamins) and has potential applications in wound healing and bone tissue engineering. This review summarizes the advantages and status of egg components in tissue engineering and regenerative medicine as well as their current limitations and future perspectives.

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Gelatin as texture modifier and porogen in egg white hydrogel

Cited by 77 publications

References 37 publications

Hydrogel as a Biomaterial for Bone Tissue Engineering: A Review

Hydrogel as a Biomaterial for Bone Tissue Engineering: A Review

Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white

Avian Egg: A Multifaceted Biomaterial for Tissue Engineering

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