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Fragmenting Bulk Hydrogels and Processing into Granular Hydrogels for Biomedical Applications
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Valorization of egg-white byproducts into biodegradable hydrogels: Processing optimization and functional properties.
Yu-Shan Chang1, Jr-Wei Chen2, Sheng-Yao Wang1
1Department of Animal Science and Technology, National Taiwan University, Taipei City 106037, Taiwan.
Poultry Science
|January 28, 2026
Summary
Researchers developed sustainable, biodegradable egg-white hydrogels as alternatives to petroleum-based superabsorbent polymers (SAPs). Optimized processing and chemical modification significantly enhanced absorbency, stability, and biodegradability, showing promise for eco-friendly applications.
Area of Science:
- Materials Science
- Biotechnology
- Sustainable Chemistry
Background:
- Growing environmental concerns associated with petroleum-based superabsorbent polymers (SAPs) necessitate sustainable alternatives.
- Accumulation of inedible abnormal eggs presents a disposal challenge, highlighting potential for valorization.
Purpose of the Study:
- To develop biodegradable hydrogels from egg-white proteins as eco-friendly alternatives to conventional SAPs.
- To optimize processing and chemical modification of egg-white hydrogels for enhanced absorbency and stability.
Main Methods:
- Egg-white protein solutions were processed using lyophilization, heating, and grinding.
- Hydrogels were chemically modified via acylation with succinic anhydride (SA) or ethylenediaminetetraacetic dianhydride (EDTAD) and crosslinked with glycerol (G) or N,N'-methylenebisacrylamide (MBA).
- Absorbency, swelling capacity, water-holding capacity, reswelling capacity, rheological properties, and biodegradability were evaluated.
Main Results:
- Optimized processing reduced production time by 62.5% and significantly improved water uptake.
- A 4% (w/w) egg-white concentration provided optimal gel stability and swelling.
- Hydrogels modified with SA+G (SG) and EDTAD+G (EG) exhibited superior water-holding and reswelling capacities compared to EDTAD+MBA (EM).
- SG hydrogels demonstrated a predominantly elastic network, while EG showed increased hydrophilicity and plasticity.
- SG and EG hydrogels degraded faster than commercial water beads and promoted microbial growth in soil burial tests.
Conclusions:
- Controlled chemical modification of egg-white proteins is effective in producing sustainable, biodegradable hydrogels.
- Egg-white-derived hydrogels show significant potential as environmentally friendly alternatives to petroleum-based SAPs.
- Optimized formulations offer enhanced performance characteristics suitable for various absorbent applications.
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