Soluble eggshell membrane protein: preparation, characterization and biocompatibility.

Abstract

The preparation, characterization and biocompatibility of soluble eggshell membrane (SEP) are reported. The dissolution process, which is the key step of the preparation of SEP, has been followed by scanning electron microscopy (SEM) to observe the changes of the surfaces and thickness of the eggshell membrane (ESM). The composition of SEP has been investigated by amino acid analysis and elemental analysis. Based on the fact that SEP losses significantly cystine, and that SEP has a higher content of sulfur, an assumption involving combination with 3-mercaptopropionic acid (the reagent used for reductive cleavage of disulfide bonds) following the cleavage of the original disulfide bonds has been proposed, which explains the solubility of SEP. The thermal and surface properties have been studied by thermogravimetric analysis (TGA) and contact angle measurement. The biocompatibility of SEP, as demonstrated by cell culture of NIH3T3, is comparable to collagen type I and superior to raw ESM either inside or outside surface.