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Controlled release of protein from core-shell nanofibers prepared by emulsion electrospinning based on green chemical

机译:通过基于绿色化学的乳液静电纺丝制备的核-壳纳米纤维中的蛋白质的受控释放

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摘要

Direct application of active protein in practical food system suffers from the major disadvantage of protein inactivation caused by food components and environmental factors. This study is the first to encapsulate water-soluble protein into hydrophobic polystyrene (PS) polymer via emulsion electrospinning technique based on green chemical L-limonene to achieve sustained release of protein. Core-shell nanostructure with elongated domains was observed in electrospun fibers. In vitro release profiles suggest that a sustained release of protein was achieved. The increased release rate with PS molecular weight reveals that the release of protein could be well tuned by tailoring polymeric molecular weight, which is possibly attributed to the association of release rate with fiber inner structure and protein distribution in matrix. These results demonstrate that an excellent protein delivery system could be obtained via emulsion electrospinning based on green chemical for the application in antimicrobial packaging and filtration in food industry. (C) 2014 Wiley Periodicals, Inc.
机译:活性蛋白在实际食品系统中的直接应用遭受由食品成分和环境因素引起的蛋白质失活的主要缺点。这项研究是第一个通过基于绿色化学L-柠檬烯的乳液静电纺丝技术将水溶性蛋白质包裹到疏水性聚苯乙烯(PS)聚合物中,从而实现蛋白质的持续释放。在电纺纤维中观察到具有细长结构域的核-壳纳米结构。体外释放曲线表明实现了蛋白质的持续释放。 PS分子量增加的释放速率表明,通过调整聚合物分子量可以很好地调节蛋白质的释放,这可能归因于释放速率与纤维内部结构和基质中蛋白质分布的关联。这些结果表明,通过基于绿色化学物质的乳液静电纺丝可以获得优异的蛋白质递送系统,用于食品工业中的抗菌包装和过滤。 (C)2014威利期刊公司

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