Fig. 3 | Scientific Reports

Fig. 3

From: Egg albumin enhances kappa (κ)-carrageenan hydrogels for tunable physicochemical, mechanical, and biological performance

Fig. 3

(a) UV–Vis spectrum of lyophilized egg albumin showing a characteristic absorbance peak at ~ 279 nm due to aromatic amino acids (phenylalanine, tryptophan, tyrosine) and a secondary peak at 200–210 nm attributed to peptide bonds. (b) FTIR spectrum of lyophilized egg albumin displaying characteristic absorption peaks of protein secondary structures, including the amide I band (1681 cm⁻¹, C = O stretching) and the amide II band (1541 cm⁻¹, C–N stretching and N–H bending).

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