熟蛋壳膜微观形貌及其拉曼光谱分析

Microstructure Analysis of Cooked Eggshell Membrane and Its Raman Spectroscopy Detection

为了有效利用熟蛋壳膜,初步检测了其微观形貌和表面分子基团,评价其回收可利用性。模拟烹调工艺,制备熟蛋壳膜;使用扫描电镜观察熟蛋壳膜微观形貌;使用拉曼光谱仪检测熟蛋壳膜表面分子基团。实验结果显示:熟蛋壳膜在经过高温烹煮后仍然保持纤维网状结构。壳膜纤维轻微溶胀,但未塌陷成片。熟蛋壳膜表面分子基团拉曼光谱信号减少,蛋白质主要发生构象改变。初步推断熟蛋壳膜具有可回收可利用性。

Cooked eggshells occupy a considerable proportion of waste eggshells. After cooking, eggshell membranes thermal denaturize, physical and chemical properties change. In order to effectively use cooked eggshell membranes, we tested its microstructure and surface molecular groups. The microstructure and surface molecular groups of cooked eggshell membranes were detected, the recycling availability was preliminarily evaluated. By mimicking the cooking process cooked eggshell membranes were prepared. The microstructure was detected by SEM. The surface molecular groups were detected by Raman spectroscopy. It showed that cooked eggshell membranes remained fibrous mesh structure with slight swelling fibers, while the fibers did not collapse into pieces. The surface molecular groups decreased and it was mainly protein conformational change. We concluded that cooked eggshell membranes have recyclable availability.