Development of novel pea flour-based nanofibres by electrospinning method

Date

2018-05-01

Author

Oğuz, Seren
Aydogdu, AYÇA
Şümnü, Servet Gülüm
Şahin, Serpil

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The aim of this study was to produce pea flour and hydroxypropyl methylcellulose (HPMC)-based novel nanofibres using electrospinning method. The effects of pH, pea flour and HPMC concentration on apparent viscosity, electrical conductivity of electrospinning solutions and nanofibre characteristics were studied. Solutions were prepared at different pH values (7, 10, 12), with different pea flour concentrations (1%, 2% w/v) and HPMC concentrations (0.25%, 0.5%, 1.0% w/v). For all pea flour concentrations, k values increased significantly with increase in pH and HPMC concentration. It also increased with increase in pea flour concentration for basic solutions. Pea flour concentration increased diameter and water vapour permeability (WVP) values of nanofibres. This study showed that electrospinning was a promising method for fabrication of homogenous pea flour and HPMC-based nanofibres to be used in packaging industry.

Subject Keywords

Food Science, Industrial and Manufacturing Engineering

URI

https://hdl.handle.net/11511/36202

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1111/ijfs.13707

Collections

Department of Food Engineering, Article

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Citation Formats

S. Oğuz, A. Aydogdu, S. G. Şümnü, and S. Şahin, “Development of novel pea flour-based nanofibres by electrospinning method,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, pp. 1269–1277, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36202.