Gelation Properties of Egg White Proteins
Summary
Egg white proteins form gels upon exposure to stimuli such as heat, pH shifts, ionic strength changes or mechanical treatment. The primary constituents—ovalbumin, ovotransferrin, ovomucin and lysozyme—undergo denaturation to expose hydrophobic patches and reactive side chains. Unfolded polypeptides associate through non-covalent interactions and disulfide bond formation, generating a three-dimensional network that entraps water and produces viscoelastic gels. Gel characteristics are finely tuned by factors including protein concentration, ionic environment and processing parameters. Applications range from culinary foams to high-performance biomaterials. Recent advances have clarified mechanisms of ordered protein condensation, dual cross-linking strategies and processing-induced modifications that enhance mechanical strength, control porosity and modulate digestibility. These insights underpin the rational design of egg-derived hydrogels for food, pharmaceutical and tissue engineering purposes on a global scale.
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Gelation Properties of Egg White Proteins publication trend
The graph below shows the total number of articles in gelation properties of egg white proteins across all publications each year (not limited to Nature Index journals).
Technical terms
Gelation: The process by which soluble proteins unfold and aggregate into a three-dimensional network that immobilises water and behaves as a viscoelastic solid.
Denaturation: The loss of a protein’s native structure, leading to unfolding and exposure of hydrophobic regions and reactive groups.
Cross-linking: Covalent or ionic bonding between protein chains that reinforces network integrity and mechanical strength.
Hydrogel: A hydrated, three-dimensional polymer network formed through gelation, capable of retaining large volumes of fluid.
Rheology: The study of deformation and flow in materials, encompassing viscoelastic properties such as storage and loss moduli.
References
- Albumen protein and functional properties of gelation and foaming. Scientia Agricola (2006).
- Egg white-based strong hydrogel via ordered protein condensation. NPG Asia Materials (2018).
- High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis. Ultrasonics Sonochemistry (2022).
- Preparation and Properties of Egg White Dual Cross-Linked Hydrogel with Potential Application for Bone Tissue Engineering. Polymers (2022).
- Hydrocolloids of Egg White and Gelatin as a Platform for Hydrogel-Based Tissue Engineering. Gels (2023).
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