Dong Xuan, Zhang Yu-Qing
Department of Applied Biology, School of Biology and Basic Medical Sciences, Soochow University, Suzhou, China.
J Biomed Mater Res B Appl Biomater. 2021 Jul;109(7):1045-1058. doi: 10.1002/jbm.b.34768. Epub 2020 Nov 30.
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.
天然蛋清被广泛用作营养食品的成分和食品加工原料。由于其具有发泡、乳化、黏附、凝胶化等特性，以及热凝固性、生物相容性和低成本等优点，蛋清在生物材料尤其是医用生物材料中的应用与开发研究受到了关注。本报告详细综述了蛋清蛋白的组成与特性，以及蛋清与其他材料进行物理混合和化学交联以制备可降解包装薄膜、生物陶瓷、生物塑料、仿生膜、水凝胶、三维支架、骨再生材料、生物图案化材料、生物传感器等的情况。各种形式和应用的新型蛋清基生物材料大多可通过超声波、紫外线、激光等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及前景。
