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首页> 外文期刊>Journal of biomedical materials research. Part B, Applied biomaterials. >An insight on egg white: From most common functional food to biomaterial application
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An insight on egg white: From most common functional food to biomaterial application

机译：关于蛋清的洞察力：从最常见的功能食物到生物材料应用

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摘要

Natural egg white tis widely used as an ingredient in nutritional foods and for food processing. Due to its characteristic foaming, emulsification, adhesion, and gelation, and its heat setting, biocompatibility, and low cost, research into the application and development of egg white in biomaterials, especially medical biomaterials, have been receiving attention. The composition and characteristics of egg white protein, and the physical mixing and chemically cross-linking of egg white with other materials used to make degradable packaging films, bioceramics, bioplastics, biomimetic films, hydrogels, 3D scaffolds, bone regeneration, biopatterning, biosensors, and so forth, are reviewed in detail in this report. The novel egg white-based biomaterials in various forms and applications could be constructed mostly through physical treatments such as ultrasonic wave, ultraviolet, laser and other radiation or high-temperature calcination. Furthermore, the application and prospects for the use of egg white in biomaterials is also discussed.
机译：天然蛋清被广泛用作营养食品和食品加工的原料。由于蛋清具有发泡、乳化、粘附和凝胶特性，且具有热定型、生物相容性和低成本等特点，因此，蛋清在生物材料特别是医用生物材料中的应用和开发一直受到关注。本报告详细综述了蛋清蛋白的组成和特性，以及蛋清与其他材料的物理混合和化学交联，这些材料用于制备可降解包装膜、生物陶瓷、生物塑料、仿生膜、水凝胶、3D支架、骨再生、生物模式、生物传感器等。基于蛋清的新型生物材料具有多种形式和应用，主要可以通过超声波、紫外线、激光和其他辐射或高温煅烧等物理处理来构建。此外，还讨论了蛋清在生物材料中的应用和前景。

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