High mechanical strength hydrogel material was fabricated from egg white proteins. Egg white proteins were condensed at a regular interval with ionic surfactants and gelled by heating. The maximum compressive fracture strength was 34.5 MPa, which is 150-fold higher than that of boiled egg white. The high strength is due to the synergic effects of both covalent and non-covalent networks.
- Tatsuya Nojima
- Tomokazu Iyoda