Electrospun fibers from blends of pea (Pisum sativum) protein and pullulan
| Autor: | Guadalupe Loarca-Piña, Sandra Mendoza, G. Aguilar-Vázquez, J.D. Figueroa-Cárdenas |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Aqueous solution
Morphology (linguistics) biology Chemistry General Chemical Engineering Pea protein Pullulan 04 agricultural and veterinary sciences General Chemistry biology.organism_classification 040401 food science Electrospinning Pisum chemistry.chemical_compound 0404 agricultural biotechnology Chemical engineering Fiber Fourier transform infrared spectroscopy Food Science |
| Zdroj: | Food Hydrocolloids. 83:173-181 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2018.04.051 |
| Popis: | Pea protein isolate (PPI) was evaluated to produce food grade fibers through the electrospinning technique. The presence of pullulan (PUL) and Tween 80 (T) on the spinnability, morphology, physicochemical and mechanical properties were addressed. The presence of PUL in the polymeric aqueous solutions of PPI resulted in decreasing of electrical conductivity and increasing of the viscosity and surface tension. Electrospun mats formed by fiber structures were obtained with PPI:PUL 20:80 and 50:50 containing 20 wt % of Tween 80 (50:50T20) with diameters of 170 and 149 nm, respectively. FTIR data indicated that interactions were present between the hydroxyl groups of pullulan and the amino groups of pea protein and that the presence of Tween 80 favored these interactions. The mechanical properties of the electrospun mats showed that the increase of pullulan in blend increased Young's modulus, maximum stress and strain at rupture. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect