Hydrogen peroxide treatment of eggshell membrane to control porosity

Food Chemistry
Shuchen HsiehFeng-Huei Lin


The eggshell membrane (ESM) is a naturally occurring biological polymer, which can be extracted from eggshells, and has been used for adsorption of dyes or heavy metals, as a semipermeable membrane to control particle transport, and as a natural biocompatible material for tissue replacement. In this study, we used hydrogen peroxide to control the pore size and fibre crossing density of the ESM. Structural and chemical properties were investigated using AFM, optical microscopy, contact angle, and FTIR. We show that the structure and permeability of the ESM can be controlled by timed exposure to H2O2 and we demonstrate this effect using red blood cells. This process provides a simple method for preparing biocompatible membranes, with controlled selectivity for biofiltration applications.


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