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A boiled egg protein blow can break, but when added to the egg whites and heated, it is 150 times stronger than a boiled egg protein.
Japan Science and Technology Revitalization Agency recently introduced, Tokyo University of Technology and other institutions researchers first of all, egg white water stirred into a protein aqueous solution, and then added two special ionized surfactants to obtain a fluid material containing an orderly concentration of protein.
, the researchers heated the material to 70 degrees Celsius and obtained an opaque white hydrogel, which has good mechanical properties and compresses up to 150 times the compressed egg protein.
could be used to develop new medical materials that can be absorbed in the body, or to produce new-taste foods, the researchers said.
Huayi.