Replacing pullulan with sodium caseinate to enhance the properties of pullulan nanofibres

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-06-05 DOI:10.1111/ijfs.17223

Suaad Dabora, Bo Jiang, Amer Ali Mahdi, Khubaib Ali, Assam Bin Tahir

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Abstract

This study investigated the feasibility of using sodium caseinate (NaCAS) to improve the properties of electrospun pullulan (PUL) nanofibres. Replacing PUL with 50% NaCAS [50:50(PUL: NaCAS)] resulted in appropriate viscosity for fibre formation (968.93 mPa.s), increased solution conductivity (1682.50 μS cm⁻¹), decreased surface tension (59.55 mN m⁻¹), which led to forming beadles' fibres with the smallest diameter (141.21 nm), highest water contact angles (117°), and highest thermal stability (24.03% residue weight at 600 °C). X-ray diffraction and Fourier-transform infrared spectroscopy analyses provided insights into nanofibres' structural and chemical properties and indicated successful blending of the PUL and NaCAS. Results indicated that replacing PUL with 50% NaCAS improved fibre properties. These findings contribute to the development of novel biopolymer-based nanofibres with potential applications in various industries, including food and bioencapsulation.

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用酪蛋白酸钠替代拉普兰以增强拉普兰纳米纤维的性能

本研究调查了使用酪氨酸钠（NaCAS）改善电纺拉普兰（PUL）纳米纤维性能的可行性。用 50%的 NaCAS [50:50(PUL:NaCAS)]取代 PUL 后，纤维形成所需的粘度为 968.93 mPa.s，溶液电导率增加（1682.50 μS cm-1），表面张力降低（59.55 mN m-1），从而形成了直径最小（141.21 nm）、水接触角最大（117°）和热稳定性最高（600 °C 时残留重量为 24.03%）的珠状纤维。X 射线衍射和傅立叶变换红外光谱分析有助于深入了解纳米纤维的结构和化学特性，并表明 PUL 和 NaCAS 的成功混合。结果表明，用 50% 的 NaCAS 取代 PUL 可改善纤维性能。这些发现有助于开发新型生物聚合物基纳米纤维，其在食品和生物封装等多个行业都有潜在应用。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.

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