| Autor: |
Federici E; Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States.; Whistler Carbohydrate Research Center, Philip E. Nelson Hall of Food Science, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States., Selling GW; Plant Polymer Research Unit, National Center for Agricultural Utilization Research, USDA/Agricultural Research Service, 1815 North University Street, Peoria, Illinois 61604, United States., Campanella OH; Whistler Carbohydrate Research Center, Philip E. Nelson Hall of Food Science, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States.; Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, United States., Jones OG; Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States.; Whistler Carbohydrate Research Center, Philip E. Nelson Hall of Food Science, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States. |
| Abstrakt: |
As a means to alter the physical properties of electrospun zein fibers, plasticizers (glycerol, lactic acid, and oleic acid) or co-proteins (casein, whey protein, rice protein) were mixed with zein using the solvents acetic acid or aqueous ethanol with or without sodium hydroxide. Incorporating plasticizers or co-proteins had a negligible impact on solution viscosity, solution surface tension, and fiber formation, although electron microscopy of fiber mats showed an increase in bead formation with added co-proteins. Gel electrophoresis identified casein and whey protein in spun mats. Infrared spectra demonstrated the inclusion of plasticizers in fiber mats. Glycerol, lactic acid, and oleic acid reduced the glass transition temperature of bulk fibers. Nanoindentation tests of individual fibers found reduced Young's moduli with added lactic or oleic acids but increased moduli with added casein. Thus, electrospinning zein with food-grade plasticizers or proteins physically modifies fibers, yet incorporating significant protein quantities remains a challenge. |
