摘要
该研究通过静电纺丝法制备葡聚糖/玉米醇溶蛋白纳米纤维,并在60℃、相对湿度50%的条件下进行美拉德反应交联,分析交联后纳米纤维微观形态和宏观特性的变化。通过扫描电子显微镜观察到美拉德反应交联对纳米纤维形态无显著影响。红外光谱变化证明了美拉德反应交联的发生,热性能分析、X射线衍射分析观察到交联后纳米纤维的热稳定性有所提高,呈有序向无序转变的趋势。水接触角测试表明交联使纳米纤维疏水性得到提升。拉伸测试的结果表明,交联使纳米纤维的弹性模量显著增加,而对其断裂伸长率和拉伸强度无显著影响。水蒸气渗透率试验的结果表明,交联使纳米纤维的水蒸气阻隔性得到提高。研究结果表明,在美拉德反应后,葡聚糖/玉米醇溶蛋白纳米纤维的性能得到一定的改善,并有望应用于食品包装材料。
In this study,dextran/zein nanofibers were prepared by electrospinning,and Maillard reaction cross-linking was carried out at a temperature of 60℃and relative humidity of 50%.The changes in microscopic morphology and macroscopic properties of nanofibers after cross-linking were analyzed.It was observed by scanning electron microscopy that Maillard reaction crosslinking had no significant effect on nanofiber morphology.The change in the infrared spectrum proved the occurrence of Maillard reaction crosslinking.Thermal property analysis and X-ray diffraction analysis showed that the thermal stability of the nanofibers after crosslinking was improved,showing a trend of order to disorder.The water contact angle test showed that crosslinking improved the hydrophobicity of nanofibers.The tensile test results showed that the cross-linking significantly increased the elastic modulus of the nanofibers,but had no significant effect on the elongation at break and tensile strength.The results of the water vapor permeability test showed that crosslinking improved the water vapor barrier of nanofibers.The results showed that the properties of dextran/zein nanofibers were improved after the Maillard reaction,and it was expected to be applied to food packaging materials.
作者
任玉朋
瞿子翔
罗仕园
安建辉
邓伶俐
REN Yupeng;QU Zixiang;LUO Shiyuan;AN Jianhui;DENG Lingli(College of Biological and Food Engineering,Hubei Minzu University,Enshi 445000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第11期95-101,共7页
Food and Fermentation Industries
基金
国家自然科学基金项目(32160610)。
关键词
美拉德反应
交联
静电纺丝
纳米纤维
Maillard reaction
crosslinking
electrospinning
nanofibers
