Low frequency Raman spectra of dehydrated egg white (DEW) and dehydrated heat-treated egg white gel (DHTEWG) were investigated in order to distinguish characteristics spectroscopically. A notable difference has been revealed in the low-lying band frequency; in DEW, it was approximately the same as that of the boson peak reported on many amorphous materials or glasses, on the other hand, in DHTEWG, the frequency was 2∼3 times that in the conventional ones. This feature was considered the result of the crosslink of the polymer network in DHTEWG formed before dehydration.
All Science Journal Classification (ASJC) codes
- General Engineering
- General Physics and Astronomy