Difference in low frequency Raman spectra between dehydrated egg white and the dehydrated heat-treated gel

Atsushi Nakamura, Kazuhiro Hara, Nobuyasu Hiramatsu

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

Low frequency Raman spectra of dehydrated egg white (DEW) and dehydrated heat-treated egg white gel (DHTEWG) were investigated in order to distinguish characteristics spectroscopically. A notable difference has been revealed in the low-lying band frequency; in DEW, it was approximately the same as that of the boson peak reported on many amorphous materials or glasses, on the other hand, in DHTEWG, the frequency was 2∼3 times that in the conventional ones. This feature was considered the result of the crosslink of the polymer network in DHTEWG formed before dehydration.

Original languageEnglish
Pages (from-to)L143-L144
JournalJapanese Journal of Applied Physics, Part 2: Letters
Volume37
Issue number2 PART A
DOIs
Publication statusPublished - Feb 1 1998

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Physics and Astronomy (miscellaneous)
  • Physics and Astronomy(all)

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