Liu Yuyu, Deng Lingli, Zhang Cen, Feng Fengqin, Zhang Hui
College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University , Hangzhou 310058, China.
J Agric Food Chem. 2018 Feb 28;66(8):1907-1915. doi: 10.1021/acs.jafc.7b06038. Epub 2018 Feb 15.
In this work, the ethylcellulose/gelatin blends at various weight ratios in water/ethanol/acetic acid solution were electrospun to fabricate nanofibers with tunable physical properties. The solution compatibility was predicted based on Hansen solubility parameters and evaluated by rheological measurements. The physical properties were characterized by scanning electron microscopy, porosity, differential scanning calorimetry, thermogravimetry, Fourier transform infrared spectroscopy, and water contact angle. Results showed that the entangled structures among ethylcellulose and gelatin chains through hydrogen bonds gave rise to a fine morphology of the composite fibers with improved thermal stability. The fibers with higher gelatin ratio (75%), possessed hydrophilic surface (water contact angle of 53.5°), and adequate water uptake ability (1234.14%), while the fibers with higher ethylcellulose proportion (75%) tended to be highly water stable with a hydrophobic surface (water contact angle of 129.7°). This work suggested that the composite ethylcellulose/gelatin nanofibers with tunable physical properties have potentials as materials for bioactive encapsulation, food packaging, and filtration applications.
在这项工作中，将不同重量比的乙基纤维素/明胶共混物溶于水/乙醇/乙酸溶液中进行静电纺丝，以制备具有可调物理性能的纳米纤维。基于汉森溶解度参数预测溶液相容性，并通过流变学测量进行评估。通过扫描电子显微镜、孔隙率、差示扫描量热法、热重分析法、傅里叶变换红外光谱法和水接触角对物理性能进行表征。结果表明，乙基纤维素和明胶链之间通过氢键形成的缠结结构产生了具有改善的热稳定性的复合纤维的良好形态。明胶比例较高（７５％）的纤维具有亲水性表面（水接触角为５３.５°）和足够的吸水能力（１２３４.１４％），而乙基纤维素比例较高（７５％）的纤维倾向于具有高水稳定性和疏水表面（水接触角为１２９.７°）。这项工作表明，具有可调物理性能的复合乙基纤维素/明胶纳米纤维有潜力作为生物活性封装、食品包装和过滤应用的材料。
