Characterization and Antibacterial Properties of Egg White Protein Films Loaded with ε-Polylysine: Evaluation of Their Degradability and Application.

There is an ongoing trend to design new kinds of food packaging materials with excellent properties which are environmentally friendly enough. The aim of this study was to prepare and characterize egg white protein (EWP)-based composite films with and without ε-polylysine (Lys), as well as to compare their physical-chemical properties, structural properties, degradation and antibacterial properties. The results showed that with the addition of Lys, the composite films showed a decreasing tendency of the water permeability due to the enhanced interaction between proteins and water molecules.

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates.

As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A).

[Investigation of effect of solvents on C=O Fermi resonance with solvent variation method].

Fermi resonance is one of the general and important phenomena in vibration spectra. The method of solvent variation is one of the main methods to study Fermi resonance. In the present paper, FTIR spectroscopy was used to study the Fermi resonance of p-benzoquinone in thirteen solvents.