Egg shell (ES) is a biological macromolecule mainly containing calcite embedded in proteins and polysaccharides, while shell membrane predominantly contains proteins. Thus ES with membrane (ESM) possesses richer protein contents than ES. In the present work, ES and ESM have been separately modified using mono- and di- cationic imidazolium ionic liquids, [C₅mim⁺][Br⁻] (IL) and [Bis-(PhCH₂MIm)⁺][2Cl⁻] (DIL). Thus four modified products have been obtained namely ES-IL, ES-DIL, ESM-IL and ESM-DIL. In order to determine physico-chemical modifications of the ES due to the interactions with the ionic liquids, the structural, spectroscopic and thermal properties of all products were investigated by means of XRD, FTIR and TG/DTA. The IR spectra display significant changes in the 1400 – 1550 and 2800 – 3100 cm⁻¹ regions confirming the insertion of IL and DIL into the ES and ESM layers. Furthermore, the XRD results indicate that this modification process influence the crystal structure of the ES. Thermal analysis suggests that the chemical modification increases the thermal stability of the ES and ESM. It has also been ascertained that presence of proteins in the shell membrane is responsible for increasing thermal stability in the order ES < ESM < ES-IL < ESM-IL < ES-DIL < ESM-DIL.

蛋壳（ES）是一种生物大分子，主要包含嵌入蛋白质和多糖中的方解石，而壳膜主要包含蛋白质。因此，带膜的ES（ESM）比ES具有更丰富的蛋白质含量。另外，在本工作中，ES和ESM已单独使用改性的单和二阳离子型咪唑离子液体，[C ₅ MIM ⁺ ] [BR ^-（IL）和[双- （物理信道₂ MIM）⁺ ] [2CL ^-]（DIL）。因此，已经获得了四种改性产物，即ES-IL，ES-DIL，ESM-IL和ESM-DIL。为了确定由于与离子液体的相互作用而导致的ES的物理化学修饰，通过XRD，FTIR和TG / DTA研究了所有产品的结构，光谱和热性质。红外光谱在1400 – 1550和2800 – 3100 cm ^-1中显示出显着变化确定IL和DIL插入ES和ESM层的区域。此外，XRD结果表明该修饰过程影响了ES的晶体结构。热分析表明，化学修饰增加了ES和ESM的热稳定性。还已经确定，在壳膜中蛋白质的存在是导致热稳定性增加的原因，其顺序为ES <ESM <ES-IL <ESM-IL <ES-DIL <ESM-DIL。