Synthesis and characterization of anatase titanium dioxide nanoparticles using egg white solution via Sol-Gel method

Anatase titanium dioxide nanoparticles (tnps) are synthesized by a simple and cost-effective process with and without freshly water-soluble egg white proteins (albumin) via sol-gel method. the main advantage of using egg white proteins as a gelling agent is that it can provide long-term stability for nanoparticles by preventing particles agglomeration. the x-ray diffraction and ftir results indicate that the synthesized nanoparticles have only the anatase structure without the presence of any other phase impurities. additionally,the tnps are characterized by a number of techniques such as thermogravimetric analysis (tga),x-ray diffraction analysis (xrd),transmission electron microscopy (tem),fourier transform infrared spectroscopy (ftir),and ultraviolet visible spectra (uv-vis). the sizes of titanium dioxide nanoparticles with and without using egg white solution are 12.55±3.42 nm and 21.45±4.21 nm,respectively. the results indicate that egg white solution is a reliable and cheap green gelling agent that can be used as a matrix in the sol-gel method to synthesis tiny size tnps. © 2013 samira bagheri et al.