Electrospinning of food-grade nanofibres from whey protein

Detalhes bibliográficos
Autor(a) principal: Zhong, Jie
Data de Publicação: 2018
Outros Autores: Mohan, Saeed D., Bell, Alan, Terry, Ann, Mitchell, Geoffrey R., Fred, Davis
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.8/8449
Resumo: SDM's contribution was funded by the European Union Seventh Framework Programme (FP7/2007-2013) under grant agreement no 263017, Project “NanoCelluComp”. GRM work is supported by the Fundação para a Ciência e a Tecnologia (Portugal) through the Project reference UID/Multi/04044/2013. The neutron scattering datawere obtained at the STFC ISIS facility at Chilton UK (application number RB1310345) and we thank Steve King for help with the experiments. The microscopy was performed in the Electron microscopy Lab (EMLab) at the University of Reading, UK. The Photron Fastcam MC-1 high speed camera was provided by the EPSRC Engineering Instrument Pool.
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spelling Electrospinning of food-grade nanofibres from whey proteinWhey proteinPolyethylene oxideElectrospinningDynamic viscositySANSSDM's contribution was funded by the European Union Seventh Framework Programme (FP7/2007-2013) under grant agreement no 263017, Project “NanoCelluComp”. GRM work is supported by the Fundação para a Ciência e a Tecnologia (Portugal) through the Project reference UID/Multi/04044/2013. The neutron scattering datawere obtained at the STFC ISIS facility at Chilton UK (application number RB1310345) and we thank Steve King for help with the experiments. The microscopy was performed in the Electron microscopy Lab (EMLab) at the University of Reading, UK. The Photron Fastcam MC-1 high speed camera was provided by the EPSRC Engineering Instrument Pool.In this study, electrospinning has been employed to produce micro to nano scale fibres of whey protein in order to investigate their potential for use in the food industry. Initially, spinning of purewhey protein proved challenging; so in order to facilitate the spinning of freshly prepared aqueous solutions, small amounts of polyethylene oxide (as low as 1% w/w in solution) were incorporated in the spinning solutions. The electrospun composite polyethylene-oxide/whey fibres exhibited diameters in the region of 100 to 400 nm, showing the potential to build fibre bundles from this size up. Time-dependent examinations of pure whey protein aqueous solutions were conducted using rheometery and small angle neutron scattering techniques, with the results showing a substantial change in the solution properties with time and stirring; and allowing the production of fibres, albeit with large diameters,without the need for an additive. The spinability is related to the potential of thewhey protein composites to form aggregate structures, either through hydration and interaction with neighbouring proteins, or through interaction with the polyethylene oxide.ElsevierIC-OnlineZhong, JieMohan, Saeed D.Bell, AlanTerry, AnnMitchell, Geoffrey R.Fred, Davis2023-04-24T13:15:27Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.8/8449engJie Zhong, Saeed D. Mohan, Alan Bell, Ann Terry, Geoffrey R. Mitchell, Fred J. Davis, Electrospinning of food-grade nanofibres from whey protein, International Journal of Biological Macromolecules, Volume 113, 2018, Pages 764-773, ISSN 0141-8130, https://doi.org/10.1016/j.ijbiomac.2018.02.113.0141-813010.1016/j.ijbiomac.2018.02.113metadata only accessinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-17T15:57:20Zoai:iconline.ipleiria.pt:10400.8/8449Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:51:10.065246Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Electrospinning of food-grade nanofibres from whey protein
title Electrospinning of food-grade nanofibres from whey protein
spellingShingle Electrospinning of food-grade nanofibres from whey protein
Zhong, Jie
Whey protein
Polyethylene oxide
Electrospinning
Dynamic viscosity
SANS
title_short Electrospinning of food-grade nanofibres from whey protein
title_full Electrospinning of food-grade nanofibres from whey protein
title_fullStr Electrospinning of food-grade nanofibres from whey protein
title_full_unstemmed Electrospinning of food-grade nanofibres from whey protein
title_sort Electrospinning of food-grade nanofibres from whey protein
author Zhong, Jie
author_facet Zhong, Jie
Mohan, Saeed D.
Bell, Alan
Terry, Ann
Mitchell, Geoffrey R.
Fred, Davis
author_role author
author2 Mohan, Saeed D.
Bell, Alan
Terry, Ann
Mitchell, Geoffrey R.
Fred, Davis
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv IC-Online
dc.contributor.author.fl_str_mv Zhong, Jie
Mohan, Saeed D.
Bell, Alan
Terry, Ann
Mitchell, Geoffrey R.
Fred, Davis
dc.subject.por.fl_str_mv Whey protein
Polyethylene oxide
Electrospinning
Dynamic viscosity
SANS
topic Whey protein
Polyethylene oxide
Electrospinning
Dynamic viscosity
SANS
description SDM's contribution was funded by the European Union Seventh Framework Programme (FP7/2007-2013) under grant agreement no 263017, Project “NanoCelluComp”. GRM work is supported by the Fundação para a Ciência e a Tecnologia (Portugal) through the Project reference UID/Multi/04044/2013. The neutron scattering datawere obtained at the STFC ISIS facility at Chilton UK (application number RB1310345) and we thank Steve King for help with the experiments. The microscopy was performed in the Electron microscopy Lab (EMLab) at the University of Reading, UK. The Photron Fastcam MC-1 high speed camera was provided by the EPSRC Engineering Instrument Pool.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-01-01T00:00:00Z
2023-04-24T13:15:27Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.8/8449
url http://hdl.handle.net/10400.8/8449
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Jie Zhong, Saeed D. Mohan, Alan Bell, Ann Terry, Geoffrey R. Mitchell, Fred J. Davis, Electrospinning of food-grade nanofibres from whey protein, International Journal of Biological Macromolecules, Volume 113, 2018, Pages 764-773, ISSN 0141-8130, https://doi.org/10.1016/j.ijbiomac.2018.02.113.
0141-8130
10.1016/j.ijbiomac.2018.02.113
dc.rights.driver.fl_str_mv metadata only access
info:eu-repo/semantics/openAccess
rights_invalid_str_mv metadata only access
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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