豌豆分离蛋白-普鲁兰多糖共混溶液性质及静电纺丝纳米纤维形貌的研究

Properties of Pea Protein Isolate-pullulan Blended Solutions and the Morphology of Electrospun Nanofibers

为制备基于天然聚合物(蛋白质、多糖)静电纺丝纳米纤维,本文将豌豆分离蛋白和普鲁兰多糖以质量比1∶1混合制备共混溶液,研究共混溶液的浓度(10.0%~25.0%,w/v)对共混溶液性质及静电纺丝纳米纤维形貌结构的影响。通过测定共混溶液的性质(包括pH、表面张力、电导率以及表观粘度)以及静电纺丝纳米纤维的微观结构,来确定最佳的共混溶液浓度。结果表明,不同浓度的共混溶液pH基本维持中性范围内,表面张力在37~47 mN/m范围内波动,随着共混溶液浓度的增加,其电导率显著降低(P<0.05),而且表观粘度显著增加(P<0.05)。与此同时,当共混液浓度大于20.0%时,才开始形成静电纺丝纳米纤维,其中以22.5%和25.0%的共混液制备出的静电纺丝纳米纤维具有形貌良好和直径均匀的特征。

To provide technical basis for the preparation of electrospun nanofibers of natural polymer-based(protein,polysaccharide),the electrospun nanofibers were prepared with different concentrations(10.0%~25.0%,w/v)of blended solutions of pea protein isolates and pullulan with the blend ratio of 1∶1.The effect of the concentrations of blended solutions on the solution properties,such as pH value,surface tension,electrical conductivity and apparent viscosity,as well as morphology of the resulting electrospun nanofibers structures were investigated.The results showed that the pH value of blended solutions with different concentrations were basically maintained within the neutral range,and the surface tension fluctuated within the range of 37~47 mN/m.The increasing concentration of blended solutions resulted in significant decreased electrical conductivity and increased apparent viscosity(P<0.05).Meanwhile,when the concentration of blended solution was higher than 20.0%,electrospun nanofibers begin to form.And the electrospun nanofibers prepared with 22.5%and 25.0%blended solution possess better morphology and more uniform nanofibers.