Electrospun Food-Grade Ultrafine Fibers from Pectin and Pullulan Blends
Electrospun Food-Grade Ultrafine Fibers from Pectin and Pullulan Blends作者机构：Dairy and Functional Foods Research Unit Eastern Regional Research Center Agricultural Research Service US Department of Agriculture Wyndmoor PA USA School of Diet and Industry Management Chung-Shan Medical University and Department of Nutrition Chung Shan Medical University Hospital Taiwan State Key Laboratory of Hollow Fiber Materials and Processes School of Materials Science and Engineering Tianjin Polytechnic University Tianjin China
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2016年第7卷第7期
页 面：636-646页
学科分类：081702[工学-化学工艺] 08[工学] 0817[工学-化学工程与技术]
主 题：Food Processing Ultrafine Fiber Pectin Pullulan Lactobacillus Rhamnosus GG (LGG) Functional Foods
摘 要：Electrospinning was used to produce ultrafine fibers and fibrous mats from aqueous solutions containing two edible polysaccharides: pectin (PEC) and pullulan (PUL). The process excluded the use of a synthetic carrier polymer or non-aqueous solvents thus maintaining the food-grade status of the components. The inclusion of PUL reduced the surface tension and electric conductivity of pectin solution, and promoted molecular entanglement between PEC and PUL as confirmed by rheological analysis. The spinnability of either polysaccharide was promoted by inclusion of the other. Cross-linking PEC networks were obtained by soaking the fibrous mats in successive Ca2+ solution. The fibrous mats can be used to carry bioactive compounds as demonstrated using probiotic bacteria Lactobacillus rhamnosus GG (LGG) as a model bioactive compound. The research is significant for the development of food products with unique textures and functionalities.
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