Method for preparing novel compound protein fiber through enzyme treatment combined with electrostatic spinning

A composite protein, electrospinning technology, applied in the cross-combination field of biotechnology and electrospinning, can solve problems such as it is difficult to achieve fine nanoscale

Active Publication Date: 2014-09-03
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has been reported to use transglutaminase to modify gluten to improve the quality of wheat flour and noodles; however, it has not been reported to use transglutaminase to catalyze the crosslinking of gluten and other proteins, and to prepare new composite fibers by electrospinning
At the same time, the composite fibers currently obtained by conventional methods, in which the diameter of the fiber is usually micron, it is difficult to reach a finer nanometer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Add 27 g of zein into glacial acetic acid, dissolve and stir at room temperature for 1 h and set the volume to 100 mL to obtain a zein solution with a mass fraction of 27%; add 1 g of casein to a concentration of 20 ml 0.5 mol / L NaOH solution, heated and dissolved in a water bath at 90°C, then added phosphate buffer solution with a pH of 7.2 and adjusted to 100 mL to prepare a casein solution with a mass fraction of 1%; 5 g of gluten powder Add it into water, dissolve and stir at room temperature for 1 h and set the volume to 100 mL to prepare a gluten suspension with a mass fraction of 5%; mix the prepared zein, casein and gluten solutions , stirred at low speed at room temperature for 1 h to obtain a mixed solution with a mass ratio of zein / casein / gluten flour of 3:1:1; add transglutaminase (TGase) and anhydrous sodium sulfate into the mixed solution respectively , wherein the enzyme dosage is 5 U / g raw material (the raw material refers to the mixed solution), and the...

Embodiment 2

[0030] 50 g of zein was added to glacial acetic acid, dissolved and stirred for 1 h at room temperature, and the volume was adjusted to 100 mL to obtain a 50% zein solution; 12 g of casein was added to 20 ml of 0.5 mol / L NaOH solution, heated and dissolved in a water bath at 90°C, then added phosphate buffer solution with a pH of 7.2 and adjusted to 100 mL to obtain a casein solution with a mass fraction of 12%; 20 g of gluten powder was added to Dissolve and stir in water at room temperature for 1 h and set the volume to 100 mL to obtain a gluten suspension with a mass fraction of 20%; mix the prepared zein, casein and gluten solutions, and Stir at a low speed for 1 h to obtain a mixed solution with a mass ratio of zein / casein / gluten flour of 1:1:1; add a certain amount of transglutaminase (TGase) and anhydrous sodium sulfate into the mixed solution respectively , wherein the enzyme dosage is 40 U / g raw material, and the quality of anhydrous sodium sulfite accounts for 1% of ...

Embodiment 3

[0033] 10 g of zein was added to glacial acetic acid, dissolved and stirred for 1 h at room temperature, and the volume was adjusted to 100 mL to obtain a zein solution with a mass fraction of 10%; 25 g of casein was added to 20 ml of 0.8 mol / L NaOH solution, heated and dissolved in a water bath at 90°C, then added phosphate buffer with a pH of 7.2 and adjusted to 100 mL to obtain a casein solution with a mass fraction of 25%; 25 g gluten powder was added into water, dissolved and stirred for 1 h at room temperature, and the volume was adjusted to 100 mL to obtain a gluten suspension with a mass fraction of 25%; the prepared zein, casein and gluten solutions were mixed, and Stir at a low speed for 1 h to obtain a mixed solution with a mass ratio of zein / casein / gluten flour of 19:1:1; a certain amount of transglutaminase (TGase) and anhydrous sodium sulfate were added to the In the mixed solution, the enzyme dosage is 1 U / g raw material, and the mass of anhydrous sodium sulfite...

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PUM

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Abstract

The invention discloses a method for preparing a novel compound protein fiber through enzyme treatment combined with electrostatic spinning. The method comprises the following steps: preparing a zein solution, preparing a casein solution, preparing wheat gluten suspension liquid, preparing a mixed solution of zein, casein and wheat gluten, processing the mixed solution of zein, casein and wheat gluten by glutamine transaminase in a cross linking way, performing the operation of electrostatic spinning for the mixed solution processed by the glutamine transaminase in a cross linking way, and obtaining the novel compound protein fiber. The method for preparing the novel compound protein fiber through enzyme treatment combined with the electrostatic spinning adopts the glutamine transaminase to catalyze the cross linking reaction of the zein, the casein and the wheat gluten, the novel compound fiber is prepared by the electrostatic spinning, the average diameter of the prepared fiber reaches the nanometer stage, and the breakthrough method is provided to improve regenerated fiber materials, so that natural protein fibers can be better applied.

Description

technical field [0001] The invention relates to a method for preparing novel composite protein fibers by combining enzyme treatment with electrospinning, and belongs to the field of cross-combination of biotechnology and electrospinning. Background technique [0002] Rising global raw material prices, shortage of petroleum resources and environmental factors have greatly restricted the development of the material industry. Seeking new natural fiber raw materials and preparation techniques has become an urgent problem to be solved. Especially in recent years, with the increasing demand for biofuels and other bio-energy sources, a large number of grain by-products such as corn protein, soybean protein and gluten protein have been produced. Due to their low price and wide range of sources, these agricultural by-products are used The production of new types of regenerative protein fibers has aroused the research interest of scientists. [0003] Wheat gluten contains 80% protei...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D01F8/02D01D5/00D01D1/02C12P21/00
Inventor 魏取福李国辉王清清黄锋林邱玉宇
Owner JIANGNAN UNIV
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