Characterization of glycosylated gelatin/pullulan nanofibers fabricated by multi-fluid mixing solution blow spinning

• Published in: International journal of biological macromolecules 2022-08, Vol.214, p.512-521
• Main Authors: Shen, Chaoyi, Deng, Zian, Rao, Jingshan, Yang, Zhichao, Li, Yonghui, Wu, Di, Chen, Kunsong
• Format: Article
• Language: English
• Subjects: Glycation; Pullulan; Solution blow spinning
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2022.06.082

In this work, multi-fluid mixing solution blow spinning was applied to develop gelatin/pullulan composite nanofibers, and then the nanofibers were glycated to enhance the physical properties. The results show that the grafting degree of the nanofibers increased significantly from 17.5 % to 36.0 % as the glycation time increased, and the morphology results indicated that 72 h of glycation did not destroy the structure of the nanofibers. FTIR results show that the glycation consumed the the–NH2 groups, cleaved sugar units of polysaccharide, and affected the secondary structure of the protein. The glycation enhanced the thermal stability and improved the rigidity of the nanofibers. Besides, after 120 h of glycation, the water contact angle of nanofibers increased from 0° to 79.1°, and the water vapor transmission rates decreased from 12.49 to 8.97 g mm/m2 h kPa, indicating the enhanced hydrophobicity and barrier properties. In addition, the glycation improved the water stability of the nanofibers, which increased the applicability of the gelatin/pullulan nanofibers in food packaging. The present work provides a green and efficient method for improving the physical properties of gelatin/pullulan nanofibers. [Display omitted] •Gelatin/pullulan fibers were developed by multi-fluid mixing solution blow spinning.•Glycation cleaved sugar units and affected the secondary structure of the protein.•The thermal stability and rigidity of nanofibers were improved by glycation.•Glycation enhanced hydrophobicity, barrier property, and water stability of fibers.