| Autor: |
میری, محمد امین, حبیبی نجفی, محمد باقر, موفق, جبرائیل, نجفی, مسعود نجف, قرآنی, بهروز, کوچکی, آرش |
| Zdroj: |
Journal of Food Science & Technology (2008-8787); Jul2017, Vol. 14 Issue 65, p105-116, 12p |
| Abstrakt: |
Biodegradable edible zein microfibers were prepared using acetic acid as solvent. Uniform and beadfree zein fibers could be obtained by changing the solution concentration, the electrospinning voltage, the solution feed rate and the distance between needle tip and collector. The solution concentration at three levels: 22, 26 and 30 w/v %, the electrospinning voltage at three levels: 10, 20 and 30 kV, the solution feed rate at three levels: 4, 8 and 12 ml/h and the distance between needle tip and collector at three levels: 10, 15 and 20 cm were studied. Central composite design (CCD) was utilized to study the effect of electrospinning parameters of zein solution and the data were analyzed using response surface methodology (RSM). According to results of this research, the solution concentration had significant influence (P < 0.0001) on morphology and diameter of fibers. By increasing the solution concentration, uniform and bead-free fibers were obtained. As the solution concentration was increased, the fiber diameters were also increased. Furthermore, the electrospinning voltage had significant effect (P < 0.0001) on fiber diameters. By increasing the electrospinning voltage, fiber diameters increased. The solution feed rate and the distance between needle tip and collector hadn' t significant influence on fiber diameters. In this research, effect of the solution concentration and processing parameters on zein fiber morphology were studied. Zein microfibers could be used in food industry in different uses like packaging and encapsulation. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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