魔芋葡甘聚糖对丝素蛋白纺丝液及其膜稳定性的影响
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摘要
以魔芋葡甘聚糖(KGM)和丝素蛋白(SF)为原料,以KGM/SF纺丝液凝胶强度为响应值,溶胀温度、底物配比和凝胶时间为影响因子,进行响应面优化设计。同时,调节底物配比,采用静电纺丝技术制备纳米纤维膜,通过力学测试、差式扫描量热分析分别对纳米纤维膜的拉伸强度和热特性进行研究。结果表明,KGM有效的提高SF纳米纤维膜的强度及热稳定性;溶胀温度、底物配比和凝胶时间为纺丝液凝胶强度的显著影响因子,两两交互作用对其纺丝液凝胶强度影响极显著,其数值分别为49.87℃、84.41%和58.80 min时,模型预测纺丝液凝胶强度达到最大值828.231 g·mm。
To obtain nano fiber material with good stability, the response surface optimization design was carried out by using konjac glucomannan( KGM) and silk fibroin( SF) as the raw material, the KGM/SF gel strength of spinning solution as response value, the swelling temperature, substrate ratio and gel time as the factors in this study. Meanwhile, the substrate ratio was adjusted, The electrospinning technology was used to prepare the nano fiber membrane. The tensile strength and thermal properties of the nano fibers were studied by mechanical test and differential scanning calorimetry. The results showed that KGM improved the strength and thermal stability of SF nano fiber film effectively. The swelling temperature, substrate ratio and gel time were significant influence factors of the gel strength of spinning solution, and the interaction effect on the gel strength of spinning solution was significant. The value was 49.87 ℃, 84.41% and 58.80 min, respectively. The model predicted that the maximum value of gel strength of spinning solution was 828.231g·mm.
To obtain nano fiber material with good stability, the response surface optimization design was carried out by using konjac glucomannan( KGM) and silk fibroin( SF) as the raw material, the KGM/SF gel strength of spinning solution as response value, the swelling temperature, substrate ratio and gel time as the factors in this study. Meanwhile, the substrate ratio was adjusted, The electrospinning technology was used to prepare the nano fiber membrane. The tensile strength and thermal properties of the nano fibers were studied by mechanical test and differential scanning calorimetry. The results showed that KGM improved the strength and thermal stability of SF nano fiber film effectively. The swelling temperature, substrate ratio and gel time were significant influence factors of the gel strength of spinning solution, and the interaction effect on the gel strength of spinning solution was significant. The value was 49.87 ℃, 84.41% and 58.80 min, respectively. The model predicted that the maximum value of gel strength of spinning solution was 828.231g·mm.
引文
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[3]Thapa A,Zhao Y,Poudel P,et al.Evaluation of counter electrodes composed by carbon nanofibers and nanoparticles in dye-sensitized solar cells[J].IEEE Transactions on Electron Devices,2013,60(11):3 883-3 887.
[4]Shamloo A,Vossoughi M,Alemzadeh I,et al.Two nanostructured polymers:polyaniline nanofibers and new linear-dendritic matrix of poly(citric acid)-block-poly(ethylene glycol)copolymers for environmental monitoring in novel biosensors[J].International Journal of Polymeric Materials,2013,62(7):377-383.
[5]Naeem S,Chen Q.Nanofibers-A simple and practical way forward for air pollution abatement[J].Materials Science Forum,2013,756:225-230.
[6]褚兰玲,王羽,邓剑军,等.电纺纳米纤维在食品分析中的应用[J].食品安全质量检测学报,2014,5(5):1 314-1 322.
[7]杨文静,付静,何磊,等.静电纺丝制备壳聚糖/聚己内酯血管支架及表征[J].复合材料学报,2011,28(1):104-108.
[8]Banani K,Rangam R,Subhas C K,et al.Silk fibroin biomaterials for tissue regenerations[J].Advanced Drug Delivery Reviews,2013,65(4):457-470.
[9]Elettro H,Neukirch S,Antkowiak A,et al.Adhesion of dry and wet electrostatic capture silk of uloborid spider[J].Naturwissenschaften,2015,102(7-8):1 291.
[10]Du Xuezhu,Li Jing,Chen Jian,et al.Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan[J].Food Research International,2012,46(1):270-278.
[11]Zhang Liqiong,Liu Xiaoyan,Zhao Sufeng,et al.Study on konjac glucomannan-carrageenan edible blend films[J].Advanced Materials Research,2013(641-642):521-525.
[12]Süleyman N,Süleyman Y,Erol T.Optimization of tool geometry parameters for turning operations based on the response surface methodology[J].Measurement,2011,44(3):580-587.
[13]Koc M,Koc B,Susyal G,et al.Improving functionality of whole egg powder by the addition of gelatine,lactose,and pullulan[J].Journal of Food Science,2011,76(9):S508-S515.
[14]Ajaz A,Khalid M A,Tanveer A W,et al.Application of boxbehnken design for ultrasonic-assisted extraction of polysaccharides from paeonia emodi[J].International Journal of Biological Macromolecules,2015,72:990-997.
[15]Pang J,Ma Z,Shen B S,et al.Hydrogen bond networks’QSAR and topological analysis of konjac glucomannan chains[J].Chinese Journal of Structural Chemistry,2014,33(3):480-489.
[16]Chen H,Mu R J,Pang J,et al,Influence of topology structure on the stability of konjac glucomannan nano gel microfibril[J].Chinese Journal of Structural Chemistry,2015,34(12):1 939-1 941.
[17]Hossain M B,Brunton N P,Patras A,et al.Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram(Origanum majorana L.)using response surface methodology[J].Ultrasonics Sonochemistry,2012,19:582-590.
[18]庄远红,王丽霞,林娇芬,等.响应面法优化魔芋多糖-蛋白互配体系凝胶特性[J].扬州大学学报(农业与生命科学版),2013,34(4):73-79.
[19]Melinda C,Kelvin C,Trevor J H,et al.Methodologies for the extraction and analysis of konjac glucomannan from corms of Amorphophallus konjac K.Koch[J].Carbohydrate Polymers,2012,87(3):2 202-2 210.
[20]Wu Chunhua,Peng Shuhui,Wen Chengrong,et al.Structural characterization and properties of konjac glucomannan/curdlan blend films[J].Carbohydrate Polymers,2012,89(2):497-503.
[21]Ma Z,Pang J,Lin M L,et al.Quantum mechanical analysis of sodium alginate effects on the konjac glucomannan stability[J].Chinese J Struct Chem,2015,34(8):1 187-1 196.