纳米纤维
普鲁兰
明胶
糖基化
化学
化学工程
纺纱
接触角
傅里叶变换红外光谱
材料科学
高分子化学
多糖
有机化学
生物化学
受体
工程类
作者
Chaoyi Shen,Zian Deng,Jingshan Rao,Zhichao Yang,Yonghui Li,Di Wu,Di Wu
标识
DOI:10.1016/j.ijbiomac.2022.06.082
摘要
In this work, multi-fluid mixing solution blow spinning was applied to develop gelatin/pullulan composite nanofibers, and then the nanofibers were glycated to enhance the physical properties. The results show that the grafting degree of the nanofibers increased significantly from 17.5 % to 36.0 % as the glycation time increased, and the morphology results indicated that 72 h of glycation did not destroy the structure of the nanofibers. FTIR results show that the glycation consumed the the-NH2 groups, cleaved sugar units of polysaccharide, and affected the secondary structure of the protein. The glycation enhanced the thermal stability and improved the rigidity of the nanofibers. Besides, after 120 h of glycation, the water contact angle of nanofibers increased from 0° to 79.1°, and the water vapor transmission rates decreased from 12.49 to 8.97 g mm/m2 h kPa, indicating the enhanced hydrophobicity and barrier properties. In addition, the glycation improved the water stability of the nanofibers, which increased the applicability of the gelatin/pullulan nanofibers in food packaging. The present work provides a green and efficient method for improving the physical properties of gelatin/pullulan nanofibers.
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