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

Abstract:

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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.

Info:

Periodical:

Advanced Materials Research (Volumes 197-198)

Edited by:

Huaiying Zhou, Tianlong Gu, Daoguo Yang, Zhengyi Jiang, Jianmin Zeng

Pages:

199-202

DOI:

10.4028/www.scientific.net/AMR.197-198.199

Citation:

W. K. Zhu et al., "Effects of Ca2+ Concentration on Calcium Carbonate Crystallization in Egg White Protein Solution", Advanced Materials Research, Vols. 197-198, pp. 199-202, 2011

Online since:

February 2011

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Price:

$35.00

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