Research Progress of Food-grade Natural Biopolymer by Electrospinning

被引：0
作者：
Deng L. [1 ,2 ]
Li Y. [2 ]
Zhang H. [2 ]
机构：
[1] College of Biological Science and Technology, Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super-light Elastomer Materials of State Ethnic Affairs Commission, Enshi, 445000, Hubei
[2] College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou
来源：
Zhang, Hui (hubert0513@zju.edu.cn) | 1600年 / Chinese Institute of Food Science and Technology卷 / 20期
关键词：
Electrospinning; Natural biopolymer; Polysaccharides; Proteins;
D O I：
10.16429/j.1009-7848.2020.07.034
中图分类号：
学科分类号：
摘要：
Electrospinning is a process involving the application of a strong electric field across a conductive capillary attaching to a polymer liquid-containing reservoir and a collector. Electrospun nanofibers have attracted more and more attention in the food industry for its high porosity, high surface-to-volume ratio, ultrafine and oriented structures, which contribute to the enlarged contact area to the food surface. This review introduced the principle of electrospinning and focused on the research development on electrospinning of natural biopolymers. Natural biopolymers include proteins (collagen, gelatin, zein, whey protein) and polysaccharides (chitosan, cellulose, sodium alginate, dextran). © 2020, Editorial Office of Journal of CIFST. All right reserved.
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收藏
页码：278 / 288
页数：10
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