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HomeMaterials Science ForumMaterials Science Forum Vol. 1003Keratin/Egg White Blend Particles: Preparation and...

Keratin/Egg White Blend Particles: Preparation and Characterization

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Abstract:

The objectives of this work are to prepare keratin/egg white blend particles by emulsification solvent diffusion method and characterize their properties. The different factors including concentration, water: oil phases, spinning rate, and blending ratio were optimized. The morphological observation indicated that the shapes and sizes of particles were variable by the condition used. FTIR spectra indicated that all particles co-existed of α-helix and random coil structures. The decomposition rate of all particles found at least 4 steps and the blend particles have lower Td, max than the native protein particles. The obtained results were advantaged for the development of the keratin/egg white blend particles for specific applications such as drug-controlled release systems.

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Materials for Modern Technologies VI

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Periodical:

Materials Science Forum (Volume 1003)

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179-184

DOI:

https://doi.org/10.4028/www.scientific.net/MSF.1003.179

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Online since:

July 2020

Authors:

Suchai Tanisood, Prasong Srihanam*

Keywords:

Egg White, Keratin, Morphology, Particle, Thermal Property

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© 2020 Trans Tech Publications Ltd. All Rights Reserved

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