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THE PROCESS OF EGG PROTEIN AEROGELS PRODUCTION
Abstract
Aerogels are promising materials for use in various industries such as chemical, pharmaceutical, medicine and food industry. These highly porous materials have unique properties, including high adsorption capacity, which makes it possible to successfully impregnate various substances into aerogels: active pharmaceutical ingredients (APIs with low solubility and bioavailability), various oils (for example, high volatile), additives for the food industry (vitamins and aromas) and many others. The aim of present investigation is a complex study of the process of obtaining particles of biopolymer aerogels based on egg protein for their further use in the food industry as carriers of various aromatic substances and food additives. A number of experimental studies were carried out, in order to investigate how the different parameters of egg protein aerogels production process influence on the final characteristics of the material, namely, concentration of the initial protein solution and its pH. Based on the complex experimental results, three different concentrations and two pH values were chosen at which stable gels can be formed. These gels are dried in supercritical carbon dioxide to obtain the final aerogel. Analytical studies of the aerogel samples were carried out, namely, the values of the specific surface area of the samples and their density were obtained, and scanning electron microscopy (SEM) images were obtained and provide low and high magnitude.
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References4
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