Development of novel pea flour-based nanofibres by electrospinning method

OĞUZ S., TAM N., Aydogdu A., Sumnu G., ŞAHİN S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.53, sa.5, ss.1269-1277, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 53 Sayı: 5
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1111/ijfs.13707
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1269-1277
  • Anahtar Kelimeler: Electrospinning, hydroxypropyl methylcellulose, legume, pH, water vapour permeability, WHEY-PROTEIN, RHEOLOGICAL PROPERTIES, POLY(ETHYLENE OXIDE), EDIBLE FILMS, PH, STARCH, VISCOSITY, CONDUCTIVITY, TEMPERATURE, SOLUBILITY
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

The aim of this study was to produce pea flour and hydroxypropyl methylcellulose (HPMC)-based novel nanofibres using electrospinning method. The effects of pH, pea flour and HPMC concentration on apparent viscosity, electrical conductivity of electrospinning solutions and nanofibre characteristics were studied. Solutions were prepared at different pH values (7, 10, 12), with different pea flour concentrations (1%, 2% w/v) and HPMC concentrations (0.25%, 0.5%, 1.0% w/v). For all pea flour concentrations, k values increased significantly with increase in pH and HPMC concentration. It also increased with increase in pea flour concentration for basic solutions. Pea flour concentration increased diameter and water vapour permeability (WVP) values of nanofibres. This study showed that electrospinning was a promising method for fabrication of homogenous pea flour and HPMC-based nanofibres to be used in packaging industry.