Development of novel ultrathin structures based in amaranth (Amaranthus hypochondriacus) protein isolate through electrospinning
Amaranth protein isolate (API) ultrathin structures have been developed using the electrospinning technique. The effects of pH, type of solvent and surfactant addition on the spinnability, morphology and molecular organization of the obtained structures have been studied. Regarding the effect of pH on API electrospinning, capsule morphologies were only obtained at extreme pH values (i.e. pH 2 and pH 12), which allowed the solubilisation of the proteins, and the process was favoured when the solutions were previously heated to induce protein denaturation. Fibre-like morphologies were only obtained when the solvent used for electrospinning was hexafluoro-2-propanol, as this organic solvent promotes the formation of random coil structures and, thus, an increase in the biopolymer entanglements.Capsule morphologies were obtained from the API-containing formic acid solutions and this solvent was better for electrospraying than the acetic acid, probably due to the higher viscosity and lower surface tension of the solutions thereof. Addition of 20 wt.% of Tween 80 considerably improved the formation of capsule-like structures from the formic acid solution, as this surfactant contributed to the formation of alpha helical structures. Similar results were obtained when combining the surfactant with the reducing agent 2-mercaptoethanol. However, denaturation of the protein structure was not sufficient for fibre formation through electrospinning, as the solution properties play a fundamental role in determining the morphology of the electrospun structures. © 2012 Elsevier Ltd.
Main Authors: | Aceituno Medina, Marysol, López-Rubio, Amparo, Mendoza, Sandra, Lagarón Cabello, José María |
---|---|
Format: | artículo biblioteca |
Published: |
Elsevier
2013
|
Subjects: | Ultrathin structures, Encapsulation, Amaranth protein, Electrospinning, |
Online Access: | http://hdl.handle.net/10261/111067 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Development and characterization of food-grade electrospun fibers from amaranth protein and pullulan blends
by: Aceituno Medina, Marysol, et al.
Published: (2013) -
Surfactant-aided electrospraying of low molecular weight carbohydrate polymers from aqueous solutions
by: Pérez Masiá, Rocío, et al.
Published: (2014) -
Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers
by: Aceituno Medina, Marysol, et al.
Published: (2015) -
Development and Optimization of Novel Encapsulation Structures of Interest in Functional Foods Through Electrospraying
by: Pérez Masiá, Rocío, et al.
Published: (2014-03-28) -
Morphology and Stability of Edible Lycopene-Containing Micro- and Nanocapsules Produced Through Electrospraying and Spray Drying
by: Pérez Masiá, Rocío, et al.
Published: (2015-02)