Egg white protein hydrogels formed by heat coagulation were used to obtain aerogel structures by supercritical drying. Hydrogels were prepared from pasteurized and spray-dried egg white at different pH, ionic concentrations and protein content to modify the characteristics of the dried protein network. The largest BET-surface areas were found at low and high pH, the most mechanically stable aerogels -- at alkaline pH. It was shown that the protein network is preserved during supercritical drying. Egg white as precursor for aerogels opens a new field of application for those proteins as microencapsulation material for sensitive or unpleasant tasting food additives.    «

Egg white protein hydrogels formed by heat coagulation were used to obtain aerogel structures by supercritical drying. Hydrogels were prepared from pasteurized and spray-dried egg white at different pH, ionic concentrations and protein content to modify the characteristics of the dried protein network. The largest BET-surface areas were found at low and high pH, the most mechanically stable aerogels -- at alkaline pH. It was shown that the protein network is preserved during supercritical drying...    »