Characterization of gelatin/zein nanofibers by hybrid electrospinning

In this work, the gelatin/zein nanofibers by hybrid electrospinning were fabricated. The morphology observations by field emission scanning electron microscopy showed that the diameter of gelatin/zein nanofibers was significantly increased with the increasing gelatin ratio. The results of Fourier transform infrared spectroscopy and differential scanning calorimetry indicated that gelatin and zein strongly interacted via hydrogen bonding. The homogeneous mixing resulted in the crystalline structure for the gelatin/zein nanofiber at a 1:1 wt ratio, which showed a hydrophobic surface (water contact angle of 118°). The mechanical tests showed that the gelatin/zein nanofibers with weight ratios of 1:3 and 1:2 gave rise to much higher elongation at break of 87.9% and 69.0%, indicating good deformability and flexibility. In contrast to the pure gelatin or zein nanofibers, the gelatin/zein fibers preserved the 3D porous structures after immersed in water or ethanol for 24 h.