Food and Fermentation Industries >

2024 , Vol. 50 >Issue 11: 95 - 101

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036010

Effect of Maillard reaction crosslinking on properties of electrospun dextran/zein nanofibers

  • REN Yupeng ,
  • QU Zixiang ,
  • LUO Shiyuan ,
  • AN Jianhui ,
  • DENG Lingli
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  • (College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China)

Received date: 2023-05-04

  Revised date: 2023-05-31

  Online published: 2024-07-12

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Abstract

In this study, dextran/zein nanofibers were prepared by electrospinning, and Maillard reaction cross-linking was carried out at a temperature of 60 ℃ and relative humidity of 50%.The changes in microscopic morphology and macroscopic properties of nanofibers after cross-linking were analyzed.It was observed by scanning electron microscopy that Maillard reaction crosslinking had no significant effect on nanofiber morphology.The change in the infrared spectrum proved the occurrence of Maillard reaction crosslinking.Thermal property analysis and X-ray diffraction analysis showed that the thermal stability of the nanofibers after crosslinking was improved, showing a trend of order to disorder.The water contact angle test showed that crosslinking improved the hydrophobicity of nanofibers.The tensile test results showed that the cross-linking significantly increased the elastic modulus of the nanofibers, but had no significant effect on the elongation at break and tensile strength.The results of the water vapor permeability test showed that crosslinking improved the water vapor barrier of nanofibers.The results showed that the properties of dextran/zein nanofibers were improved after the Maillard reaction, and it was expected to be applied to food packaging materials.

Key words： Maillard reaction; crosslinking; electrospinning; nanofibers

Cite this article

REN Yupeng , QU Zixiang , LUO Shiyuan , AN Jianhui , DENG Lingli . Effect of Maillard reaction crosslinking on properties of electrospun dextran/zein nanofibers[J]. Food and Fermentation Industries, 2024 , 50(11) : 95 -101 . DOI: 10.13995/j.cnki.11-1802/ts.036010

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