PRODUCTION OF ZEIN PROTEIN MICROFIBER BY ELECTROSPINNING

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AMIRI M.A.; HABIBI NAJAFI M.B.; MOVAFFAGH J.; NAJAF NAJAFI M.; GHORANI B.; KOOCHEKI A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:65 Page(s): 105-116

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Information Journal Paper

Title

PRODUCTION OF ZEIN PROTEIN MICROFIBER BY ELECTROSPINNING

Author(s)

Keywords

ELECTROSPINNINGQ1

ZEINQ2

MICROFIBERQ1

MORPHOLOGYQ1

Abstract

Biodegradable edible ZEIN MICROFIBERs were prepared using acetic acid as solvent. Uniform and beadfree ZEIN fibers could be obtained by changing the solution concentration, the electro spinning voltage, the solution feed rate and the distance between needle tip and collector. The solution concentration at three levels: 22, 26 and 30 w/v %, the electro spinning voltage at three levels: 10, 20 and 30 kV, the solution feed rate at three levels: 4, 8 and 12 ml/h and the distance between needle tip and collector at three levels: 10, 15 and 20 cm were studied. Central composite design (CCD) was utilized to study the effect of electro spinning parameters of ZEIN solution and the data were analyzed using response surface methodology (RSM). According to results of this research, the solution concentration had significant influence (P<0.0001) on MORPHOLOGY and diameter of fibers. By increasing the solution concentration, uniform and bead-free fibers were obtained. As the solution concentration was increased, the fiber diameters were also increased. Furthermore, the electro spinning voltage had significant effect (P<0.0001) on fiber diameters. By increasing the electro spinning voltage, fiber diameters increased. The solution feed rate and the distance between needle tip and collector hadn’t significant influence on fiber diameters. In this research, effect of the solution concentration and processing parameters on ZEIN fiber MORPHOLOGY were studied. ZEIN MICROFIBERs could be used in food industry in different uses like packaging and encapsulation.

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APA: Copy

AMIRI, M.A., HABIBI NAJAFI, M.B., MOVAFFAGH, J., NAJAF NAJAFI, M., GHORANI, B., & KOOCHEKI, A.. (2017). PRODUCTION OF ZEIN PROTEIN MICROFIBER BY ELECTROSPINNING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 105-116. SID. https://sid.ir/paper/72777/en

Vancouver: Copy

AMIRI M.A., HABIBI NAJAFI M.B., MOVAFFAGH J., NAJAF NAJAFI M., GHORANI B., KOOCHEKI A.. PRODUCTION OF ZEIN PROTEIN MICROFIBER BY ELECTROSPINNING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):105-116. Available from: https://sid.ir/paper/72777/en

IEEE: Copy

M.A. AMIRI, M.B. HABIBI NAJAFI, J. MOVAFFAGH, M. NAJAF NAJAFI, B. GHORANI, and A. KOOCHEKI, “PRODUCTION OF ZEIN PROTEIN MICROFIBER BY ELECTROSPINNING,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 105–116, 2017, [Online]. Available: https://sid.ir/paper/72777/en

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