文献类型：期刊文献

英文题名：Optimization and Characterization of the Gelatin/Wheat Gliadin Nanofiber Electrospinning Process

作者：Chen, Tingju[1];Liu, Huanming[1];Deng, Chujin[1];Zhou, Chunxia[1];Hong, Pengzhi[1,2]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Lab Marine Biol Prod,Guangdon, Coll Food Sci & Technol,Key Lab Adv Proc Aquat Pr, Zhanjiang 524088, Peoples R China;[2]Southern Marine Sci & Engn Guangdong Lab Zhanjian, Zhanjiang 524025, Peoples R China

年份：2022

卷号：17

期号：4

起止页码：621

外文期刊名：FOOD BIOPHYSICS

收录：SCI-EXPANDED(收录号：WOS:000809298900001)、、EI(收录号：20222412218573)、Scopus(收录号：2-s2.0-85131694890)、WOS

基金：This work was supported by the Southern Marine Science and Engineering Laboratory (Zhanjiang) (ZJW-2019-07); the Innovation and Development Project about Marine Economy Demonstration of Zhanjiang City (2017C8B1); the Innovation Team Construction Project of Modern Agricultural Industry Technology System in Guangdong Province (2021KJ150); the Science and Technology plan project of Zhanjiang City (2019A03021); and the Innovative Team Program of High Education of Guangdong Province (2021KCXTD021).

语种：英文

外文关键词：Gelatin; Wheat gliadin; Nanofibers; Electrospinning

外文摘要：In this study, we aimed to optimize the preparation process of gelatin/wheat gliadin nanofibers and to characterize gelatin/wheat gliadin nanofibers with different weight ratios. The optimization results showed that uniform nanofibers were prepared under the following conditions: a 2:4 (v/v) 70% (v/v) ethanol and acetic acid solvent system with 22% solute concentration and 15 kV, 15 cm, and 0.75 mL/h spinning parameters. Scanning electron microscopy showed that gelatin/wheat gliadin nanofibers had good morphology, and the diameter ranged from 154.18 +/- 35.65 nm to 402.38 +/- 51.21 nm. Fourier transform infrared, X-ray diffraction, and circular dichroism analyses confirmed the formation of hydrogen bonds between gelatin and wheat gliadin, which increased the structural order of the nanofibers. Thermal analysis indicated that the addition of wheat gliadin had changed the thermal stability of the mixture, and the weight loss of the nanofibers ranged from 68.18% to 81.21%. The highest tensile strength (3.65 +/- 0.18 MPa) and elongation at break (35.55%+/- 1.78%) were found at gelatin:wheat gliadin ratios of 2:1 and 1:2, respectively. The water contact angle >90 degrees showed that mixed films were hydrophobic. These results showed that gelatin and wheat gliadin were uniformly dispersed in the films and improved the properties of the nanofibers.