Rachtanapun Pornchai, Homsaard Nattagarn, Kodsangma Araya, Leksawasdi Noppol, Phimolsiripol Yuthana, Phongthai Suphat, Khemacheewakul Julaluk, Seesuriyachan Phisit, Chaiyaso Thanongsak, Chotinan Suwit, Jantrawut Pensak, Ruksiriwanich Warintorn, Wangtueai Sutee, Sommano Sarana Rose, Tongdeesoontorn Wirongrong, Jantanasakulwong Kittisak
School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand.
Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
Polymers (Basel). 2021 Nov 1;13(21):3787. doi: 10.3390/polym13213787.
An egg-coating material was developed to extend the shelf-life and freshness of eggs by blending cassava starch (CS) with gelling agents and waxes. The effects of the properties of this egg coating on egg quality were investigated. Hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), beeswax, and paraffin wax were used. CS blended with low-molecular-weight paraffin (Paraffin(L)) and CMC coating material displayed a tensile strength of 4 MPa, 34% elongation at break, 0.0039 g day m water vapor permeability, and a water contact angle of 89° at 3 min. Eggs coated with CS/CMC/Paraffin(L) solutions had a Haugh unit value of 72 (AA grade) and exhibited a weight loss of 2.4% in 4 weeks. CMC improved the compatibility of CS and Paraffin(L). This improvement and the hydrophobicity of Paraffin(L) provided suitable mechanical and water-resistance properties to the coating material that helped to maintain the quality of the coated AA-grade eggs with low weight loss for 4 weeks.
通过将木薯淀粉（CS）与胶凝剂和蜡混合，开发了一种蛋涂层材料，以延长鸡蛋的保质期和新鲜度。研究了这种蛋涂层的性能对鸡蛋品质的影响。使用了羟丙基甲基纤维素（HPMC）、羧甲基纤维素（CMC）、蜂蜡和石蜡。与低分子量石蜡（Paraffin(L)）和CMC涂层材料混合的CS显示出4 MPa的拉伸强度、34%的断裂伸长率、0.0039 g·day·m的水蒸气透过率，以及在3分钟时89°的水接触角。用CS/CMC/Paraffin(L)溶液涂层的鸡蛋哈夫单位值为72（AA级），在4周内失重2.4%。CMC改善了CS和Paraffin(L)的相容性。这种改善以及Paraffin(L)的疏水性为涂层材料提供了合适的机械性能和防水性能，有助于保持涂覆的AA级鸡蛋的品质，使其在4周内失重较低。
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