Egg-white gel is easily transformed into transparent “glass” by drying at ambient temperature, e.g., at 25<SUP>°</SUP> C for 140 min. The optical transmittance is increased from 2 to 25% accompanied with a decrease in the weight by more than 70%. Broad and intense IR absorption peaks observed at 3288-3308 and 1653-1657 cm<SUP>-1</SUP> were respectively assigned to ν (NH) and ν<SUB>α</SUB>(C=O) stretching modes in the amido (RCONH-) groups, and the δ(NH) bending mode was observed at 1521-1546 cm<SUP>-1</SUP>. Differential thermal analysis (DTA) study showed a distinct endothermic peak due to the glass transition, and the peak position was located at 36, 42, 58 and 69<SUP>°</SUP> C when the heating rates were 2, 5, 10 and 20<SUP>°</SUP> C min<SUP>-1</SUP>, respectively. Heat treatment of egg-white glass at 60<SUP>°</SUP> C or γ-ray irradiation resulted in partial crystallization, and the XRD patterns showed a few diffraction peaks superimposed on the halo peak due to the glassy phase.
|ジャーナル||Japanese Journal of Applied Physics, Part 2: Letters|
|出版ステータス||出版済み - 1994|