A method for preparing composite protein fibers by enzymatic treatment combined with electrospinning

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: 2016-05-04
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 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

[0024] Add 27g of zein into glacial acetic acid, dissolve and stir at room temperature for 1h and set the volume to 100mL to obtain a zein solution with a mass fraction of 27%; add 1g of casein to 20ml with a concentration of 0.5mol / L In the NaOH solution, heat and dissolve in a water bath at 90°C, then add a phosphate buffer solution with a pH of 7.2 and set the volume to 100mL to obtain a casein solution with a mass fraction of 1%; add 5g of gluten into water and dissolve at room temperature Stir 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, and stir at low speed for 1 h at room temperature to obtain corn The mass ratio of gliadin / casein / gluten flour is a mixed solution of 3:1:1; transglutaminase (TGase) and anhydrous sodium sulfite are added to the mixed solution respectively, and the enzyme dosage is 5U / g raw material (the The raw material refers to the mixed solution), an...

Embodiment 2

[0026] Add 50g of zein into glacial acetic acid, dissolve and stir for 1h at room temperature and set the volume to 100mL to obtain a zein solution with a mass fraction of 50%; add 12g of casein to 20ml with a concentration of 0.5mol / L In the NaOH solution, heat and dissolve in a water bath at 90°C, then add a phosphate buffer solution with a pH of 7.2 and set the volume to 100mL to obtain a casein solution with a mass fraction of 12%; add 20g of gluten powder to water and dissolve at room temperature Stir for 1 h and set the volume to 100 mL to prepare a gluten suspension with a mass fraction of 20%; mix the prepared zein, casein and gluten solutions, and stir at low speed for 1 h at room temperature to obtain zein alcohol The mass ratio of solubilized protein / casein / gluten flour is 1:1:1 mixed solution; a certain mass of transglutaminase (TGase) and anhydrous sodium sulfite are added to the mixed solution respectively, and the enzyme dosage is 40U / g raw material , while the ...

Embodiment 3

[0028] Add 10g of zein into glacial acetic acid, dissolve and stir at room temperature for 1h and set the volume to 100mL to obtain a zein solution with a mass fraction of 10%; add 25g of casein to 20ml with a concentration of 0.8mol / L In the NaOH solution, heat and dissolve in a water bath at 90°C, then add a phosphate buffer solution with a pH of 7.2 and adjust the volume to 100mL to obtain a casein solution with a mass fraction of 25%; add 25g of gluten powder into water and dissolve at room temperature Stir for 1 h and set the volume to 100 mL to prepare a gluten suspension with a mass fraction of 25%; mix the prepared zein, casein and gluten solutions, and stir at low speed for 1 h at room temperature to obtain corn A mixed solution with a mass ratio of gliadin / casein / gluten flour of 19:1:1; a certain mass of transglutaminase (TGase) and anhydrous sodium sulfite were added to the mixed solution, and the enzyme dosage was 1U / g raw material, and the mass of anhydrous sodiu...

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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 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 natural fiber raw materials and preparation technology 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 produced regenerative protein fibers have aroused the research interest of scientists. [0003] Wheat gluten contains 80% protein. It was initially used as...

Claims

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Application Information

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Patent Type & Authority Patents(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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