کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664542 | 1427071 | 2018 | 23 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microalgae protein heating in acid/basic solution for nanofibers production by free surface electrospinning
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The objective of this work was to evaluate the effect of the biopolymers heating in alkaline and acidic solutions in the formation of nanofibers using protein concentrate from Spirulina sp. LEB 18 for potential application in food packaging field. With the highest protein concentration, the mean diameter of nanofibers was approximately 450â¯nm. For nanofibers developed with 5% (w.wâ1) of protein concentrate, the peaks in FTIR spectra were observed at 1641â¯cmâ1 (amide I) and 1533â¯cmâ1 (amide II). Moreover, the increasing of protein concentration of 5-10% (w.wâ1) enhanced the initial temperature of degradation of the nanofibers at 34â¯Â°C, when the poly (ethylene oxide) (PEO) was added after solution heating. The possibility of formation of uniforms nanofibers using the acidic solution with a low concentration of PEO (0.8%, w.wâ1) shows the potential of the protein concentrate from Spirulina sp. LEB for the production of these materials.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 230, August 2018, Pages 49-54
Journal: Journal of Food Engineering - Volume 230, August 2018, Pages 49-54
نویسندگان
Juliana Botelho Moreira, Loong-Tak Lim, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias, Jorge Alberto Vieira Costa, Michele Greque de Morais,