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Physiochemical properties of egg white dispersions and effect of UV-light treatment on foam stability

Barakat, Zoe LU (2017) KLG920 20171
Food Technology and Nutrition (M.Sc.)
Abstract
No suitable contrast agent for bowel diagnostics exists on the market today. A solution may be a new potential food-based contrast agent called Lumentin, which is based on foaming egg white. To gain new knowledge about the contrast agent, the objectives of this project were to study the physiochemical properties of different egg white powders (A-F) that can be used to prepare Lumentin and their foam stabilities. These studies were performed using many different methods, including DSC, rheology measurements, surface tension measurements, and stability experiments. The physiochemical properties provided knowledge about the proteins in the egg white powders, leading to conclusions that powders with a longer heat treatment and hence more... (More)
No suitable contrast agent for bowel diagnostics exists on the market today. A solution may be a new potential food-based contrast agent called Lumentin, which is based on foaming egg white. To gain new knowledge about the contrast agent, the objectives of this project were to study the physiochemical properties of different egg white powders (A-F) that can be used to prepare Lumentin and their foam stabilities. These studies were performed using many different methods, including DSC, rheology measurements, surface tension measurements, and stability experiments. The physiochemical properties provided knowledge about the proteins in the egg white powders, leading to conclusions that powders with a longer heat treatment and hence more denatured proteins gives a more stable foam. The gained results showed that egg white powder A gives the most stable foam and should therefore be used for preparation of Lumentin. (Less)
Popular Abstract (Swedish)
Inget lämpligt kontrastmedel för tarmdiagnostik finns på marknaden idag. En lösning
på det här kan vara ett nytt potentiellt livsmedelsbaserat kontrastmedel som kallas för Lumentin. Lumentin är ett negativt kontrastmedel som är baserat på äggvita.
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author
Barakat, Zoe LU
supervisor
organization
course
KLG920 20171
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Pharmaceutical Technology, Läkemedelsteknologi
language
English
id
8905624
date added to LUP
2017-04-19 11:42:57
date last changed
2017-04-19 11:42:57
@misc{8905624,
  abstract     = {No suitable contrast agent for bowel diagnostics exists on the market today. A solution may be a new potential food-based contrast agent called Lumentin, which is based on foaming egg white. To gain new knowledge about the contrast agent, the objectives of this project were to study the physiochemical properties of different egg white powders (A-F) that can be used to prepare Lumentin and their foam stabilities. These studies were performed using many different methods, including DSC, rheology measurements, surface tension measurements, and stability experiments. The physiochemical properties provided knowledge about the proteins in the egg white powders, leading to conclusions that powders with a longer heat treatment and hence more denatured proteins gives a more stable foam. The gained results showed that egg white powder A gives the most stable foam and should therefore be used for preparation of Lumentin.},
  author       = {Barakat, Zoe},
  keyword      = {Pharmaceutical Technology,Läkemedelsteknologi},
  language     = {eng},
  note         = {Student Paper},
  title        = {Physiochemical properties of egg white dispersions and effect of UV-light treatment on foam stability},
  year         = {2017},
}