New electrospun nanofiber based on grass pea protein isolate (Lathyrus sativus L.) for the food and biomedical applications

Document Type : Research Paper

Authors

1 Department of Food Science and Technology, School of Agriculture, Ferdowsi University of Mashhad, Mashhad, I. R. Iran

2 Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, I. R. Iran

3 Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, I. R. Iran

Abstract

In the present study, new protein nanofibers were produced from grass pea (Lathyrus sativus L.) protein isolate and polyvinyl alcohol. Different ratios of grass pea protein isolate and polyvinyl alcohol (100:0, 80:20, 60:40, 40:60, 20:80, and 0:100) were mixed, and the nanofibers were produced by the electrospinning process. First, the properties of spinning solutions, including viscosity, electrical conductivity, and surface tension were examined, then the morphological, thermal, and mechanical properties of the electrospun nanofibers were investigated. By increasing the amount of grass pea protein isolate, the viscosity decreased, but the electrical conductivity and surface tension increased from 683 to 1108 µS/cm and 52 to 76 mN/m, respectively. SEM image analysis showed that the nanofibers containing up to 60% protein content had a bead-free and uniform structure with an average diameter of 138.43 nm. The FTIR analysis results suggested the effective fabrication of the hybrid nanofibers. The XRD patterns indicated a reduction in the crystallinity of composite nanofibers compared to polyvinyl alcohol. These new electrospun nanofibers have the potential to create films incorporating bioactive compounds, acting as functional food products.

Keywords

Main Subjects

Article Title [Persian]

نانوالیاف الکتروریسی شده جدید حاوی ایزوله پروتئین خلر (Lathyrus sativus L.) برای کاربردهای غذایی و زیست پزشکی

Authors [Persian]

  • مرضیه رضائی 1
  • ناصر صداقت 1
  • سارا هدایتی 2
  • محمد تقی گلمکانی 3
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ج.ا.ایران
2 مرکز تحقیقات تغذیه دانشگاه علوم پزشکی شیراز، شیراز، ج.ا. ایران
3 بخش علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ج. ا. ایران
Abstract [Persian]

در مطالعه حاضر، نانوالیاف پروتئینی جدید از ایزوله پروتئین خلر (Lathyrus sativus L.) و پلی وینیل الکل تولید شد. نسبت های مختلف ایزوله پروتئین خلر و پلی وینیل الکل (100:0، 80:20، 60:40، 40:60، 20:80، 0:100) مخلوط شده و نانوالیاف ها با فرآیند الکتروریسی تولید شدند. ابتدا خواص محلول های ریسندگی شامل ویسکوزیته، هدایت الکتریکی و کشش سطحی مورد بررسی قرار گرفت، سپس خواص مورفولوژیکی، حرارتی و مکانیکی نانوالیاف الکتروریسی شده بررسی گردید. با افزایش مقدار ایزوله پروتئین خلر، ویسکوزیته کاهش، اما هدایت الکتریکی و کشش سطحی به ترتیب از 683 به µS/cm 1108 و از 52 به mN/m 76 افزایش می یابد. بر اساس تصاویر SEM ، نانوالیاف حاوی 60 درصد پروتئین، ساختاری یکنواخت و بدون مهره با قطر 138 نانومتر دارد. نتایج FTIR تولید موفق نانوالیاف ترکیبی را تایید می کند. نمودار XRD کاهش بلورینگی نانوالیاف کامپوزیت را در مقایسه با پلی وینیل الکل نشان داد. این نانوالیاف الکتروریسی شده جدید، دارای پتانسیل تولید فیلم هایی با اجزای فعال زیستی است که به عنوان محصولات غذایی کاربردی عمل خواهد کرد.

Keywords [Persian]

  • الکتروریسی
  • پروتئین خلر
  • پلی وینیل الکل
  • نانوالیاف پروتئینی

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Iran Agricultural Research
Volume 43, Issue 1
December 2024
Pages 44-51

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