添加γ-戊内酯可稳定明胶的水性电纺丝

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-17 DOI:10.1016/j.foodhyd.2024.110853

Junsik Bang , Hyoseung Lim , Sangwoo Park , Jungkyu Kim , Seungoh Jung , Heecheol Yun , Sungwook Won , Subong Park , Hyo Won Kwak

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引用次数: 0

摘要

明胶是一种极具吸引力的生物相容性和可生物降解材料，可用于生产生物聚合物纳米纤维，但其在室温下的凝胶化现象阻碍了水性电纺丝工艺。本研究引入了γ-戊内酯（GVL）作为一种环保型添加剂，用于抑制冷却引起的凝胶化，使明胶溶液能够在室温下稳定地进行电纺。我们研究了不同水/GVL 比率明胶的溶解行为、随温度变化的凝胶化和流变特性。加入 GVL 能有效抑制凝胶化，使溶液状态保持在室温。尽管存在 GVL，明胶溶液在较高浓度时仍表现出链缠结，从而通过电纺丝产生了平均直径为 450 nm 的均匀纳米纤维。此外，加入核糖作为天然交联剂并进行 Maillard 反应可提高纳米纤维的密度，并在潮湿条件下提供结构稳定性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Addition of gamma-valerolactone stabilizes aqueous electrospinning of gelatin

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Addition of gamma-valerolactone stabilizes aqueous electrospinning of gelatin

Gelatin is an attractive biocompatible and biodegradable material for biopolymeric nanofiber production, but its gelation at room temperature hinders aqueous electrospinning processes. This study introduces gamma-valerolactone (GVL) as an eco-friendly additive to suppress cooling-induced gelation, enabling stable room-temperature electrospinning of gelatin solutions. We investigated the dissolution behavior, temperature-dependent gelation, and rheological characteristics of gelatin with varying water/GVL ratios. The addition of GVL effectively suppressed gelation, maintaining the solution state at room temperature. Despite the presence of GVL, gelatin solutions exhibited chain entanglement at higher concentrations, resulting in uniform nanofibers with an average diameter of 450 nm produced via electrospinning. Furthermore, incorporating ribose as a natural cross-linking agent and performing the Maillard reaction enhanced nanofiber density and provided structural stability under moist conditions.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.