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, vol.53, no.5, pp.1269-1277, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 53 Issue: 5
  • Publication Date: 2018
  • Doi Number: 10.1111/ijfs.13707
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1269-1277
  • Keywords: Electrospinning, hydroxypropyl methylcellulose, legume, pH, water vapour permeability, WHEY-PROTEIN, RHEOLOGICAL PROPERTIES, POLY(ETHYLENE OXIDE), EDIBLE FILMS, PH, STARCH, VISCOSITY, CONDUCTIVITY, TEMPERATURE, SOLUBILITY
  • Middle East Technical University Affiliated: Yes


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.