Repository logo
 
Publication

Electrospinning of food-grade nanofibres from whey protein

2018Journal article Restricted access
Simple item page
dc.contributor.authorZhong, Jie
dc.contributor.authorMohan, Saeed D.
dc.contributor.authorBell, Alan
dc.contributor.authorTerry, Ann
dc.contributor.authorMitchell, Geoffrey R.
dc.contributor.authorFred, Davis
dc.date.accessioned2023-04-24T13:15:27Z
dc.date.available2023-04-24T13:15:27Z
dc.date.issued2018
dc.descriptionSDM'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.pt_PT
dc.description.abstractIn 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJie 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.pt_PT
dc.identifier.doi10.1016/j.ijbiomac.2018.02.113pt_PT
dc.identifier.issn0141-8130
dc.identifier.urihttp://hdl.handle.net/10400.8/8449
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationCentre for Rapid and Sustainable Product Development
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0141813017345737pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectWhey proteinpt_PT
dc.subjectPolyethylene oxidept_PT
dc.subjectElectrospinningpt_PT
dc.subjectDynamic viscositypt_PT
dc.subjectSANSpt_PT
dc.titleElectrospinning of food-grade nanofibres from whey proteinpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Rapid and Sustainable Product Development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F04044%2F2013/PT
oaire.citation.endPage773pt_PT
oaire.citation.startPage764pt_PT
oaire.citation.titleInternational Journal of Biological Macromoleculespt_PT
oaire.citation.volume113pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMitchell
person.givenNameGeoffrey
person.identifier166356
person.identifier.ciencia-idE41A-ABDD-1FC7
person.identifier.orcid0000-0001-7977-7610
person.identifier.scopus-author-id7403103397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication48c8066b-023e-4405-b462-49d28af000d1
relation.isAuthorOfPublication.latestForDiscovery48c8066b-023e-4405-b462-49d28af000d1
relation.isProjectOfPublication9c625981-b187-4078-8cb2-d84b0d21a477
relation.isProjectOfPublication.latestForDiscovery9c625981-b187-4078-8cb2-d84b0d21a477

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Zhong et al_2018_Electrospinning of food-grade nanofibres from whey protein.pdf
Size:
2.18 MB
Format:
Adobe Portable Document Format
Description:
Download

Collections

CDRsp - Artigos em revistas internacionais