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首页> 外文期刊>Journal of food engineering >Influence of solution and processing parameters towards the fabrication of electrospun zein fibers with sub-micron diameter
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Influence of solution and processing parameters towards the fabrication of electrospun zein fibers with sub-micron diameter

机译：溶液和加工参数对亚微米直径电纺玉米蛋白纤维制备的影响

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摘要

The effects of processing and solution parameters on the morphology of food grade electrospun fibers were investigated. The relationship of entanglement concentration (C_e) of zein solution and its electro-spinnability was inspected to determine the correlation of fiber morphology with the rheology of solutions. Bead-free and uniform zein electrospun fibers were successfully constructed. Response surface methodology (RSM) was utilized to facilitate a more systematic understanding of the electrospinning parameters of zein solutions. The electrospinning parameters studied were concentration of zein solution, solution feed rate, applied voltage and distance between needle tip and collector. The individual and interaction effects between the parameters on average diameter of the electrospun fibers were determined using Box and Behnken factorial design. The interaction effect between feed rate and voltage, the quadratic coefficients of the applied voltage as well as linear coefficients of the solution concentration, voltage and feed rate were found statistically significant in the fabrication of sub-micron fibers. Hence, this work provides an overview on the impact of solution and processing parameters to the fabrication of zein electrospun fibers which may find uses as nanostructured materials in food industry.
机译：研究了加工和溶液参数对食品级电纺纤维形态的影响。检查玉米醇溶蛋白溶液的缠结浓度（C_e）与其电纺丝性之间的关系，以确定纤维形态与溶液流变性的关系。成功构建了无珠粒且均匀的玉米蛋白静电纺纤维。响应表面方法（RSM）用于促进玉米蛋白溶液电纺丝参数的更系统的理解。研究的电纺丝参数为玉米醇溶蛋白溶液的浓度，溶液的进料速度，施加的电压以及针尖与收集器之间的距离。使用Box和Behnken因子设计确定参数之间的个体以及相互作用对电纺纤维平均直径的影响。发现在亚微米纤维的制造中，进给速度和电压，施加电压的二次系数以及溶液浓度，电压和进给速度的线性系数之间的相互作用效应具有统计学意义。因此，这项工作概述了溶液和加工参数对玉米蛋白纺丝纤维制造的影响，玉米蛋白纺丝纤维可能在食品工业中用作纳米结构材料。

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